Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.

@article{Franco2012RoleOS,
  title={Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.},
  author={Wendy Franco and I M P{\'e}rez-D{\'i}az},
  journal={Food microbiology},
  year={2012},
  volume={32 2},
  pages={338-44}
}
Changes during the spoilage of fermented cucumber pickles have been attributed to the metabolism of different yeasts and bacteria. In this study six organisms isolated from commercial spoiled cucumber pickles were evaluated for their possible role in primary and secondary cucumber fermentations. The ability of the yeasts Issatchenkia occidentalis and Pichia manshurica to utilize lactic and acetic acids during aerobic metabolism was confirmed and associated with increases in brine pH and the… CONTINUE READING

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