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Questions and Answers
Brining preserves food by making it resistant to microbial spoilage and toxin development, thereby preserving the food between the time of harvest and ______.
Brining preserves food by making it resistant to microbial spoilage and toxin development, thereby preserving the food between the time of harvest and ______.
consumption
Salt withdraws water and nutrients from the fruit and vegetable tissues, which become the substrate for the growth of ______ acid bacteria.
Salt withdraws water and nutrients from the fruit and vegetable tissues, which become the substrate for the growth of ______ acid bacteria.
lactic
The term 'pickle' in the U.S., Canada, and sometimes in Australia refers almost exclusively to pickled ______.
The term 'pickle' in the U.S., Canada, and sometimes in Australia refers almost exclusively to pickled ______.
cucumber
Pickled fruits and vegetables may or may not undergo preliminary fermentation in brine before addition of the pickling ______.
Pickled fruits and vegetables may or may not undergo preliminary fermentation in brine before addition of the pickling ______.
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The preparation of salt or salt-stock pickles entails ______.
The preparation of salt or salt-stock pickles entails ______.
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Fermentation in brining can result in varying amounts of ______ due to the sugar content in fruits and vegetables.
Fermentation in brining can result in varying amounts of ______ due to the sugar content in fruits and vegetables.
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The dry salting method for pickles consists of two stages: 1st and ______ salting.
The dry salting method for pickles consists of two stages: 1st and ______ salting.
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Lactic acid fermentation is initiated by the growth of microorganisms, mainly ______ acid bacteria.
Lactic acid fermentation is initiated by the growth of microorganisms, mainly ______ acid bacteria.
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Arrange the cucumbers in layers in a wooden or plastic ______.
Arrange the cucumbers in layers in a wooden or plastic ______.
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Add brine solution and place ______ on top (approximately 35% of the weight of cucumber).
Add brine solution and place ______ on top (approximately 35% of the weight of cucumber).
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Ferment for ______ days.
Ferment for ______ days.
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Wet Salting Method consists of placing cucumbers in brine containing ______% salt.
Wet Salting Method consists of placing cucumbers in brine containing ______% salt.
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Low Salting consists of 20-30°SAL or ______% salt.
Low Salting consists of 20-30°SAL or ______% salt.
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Traditional fermentation usually takes ______ to 9 months.
Traditional fermentation usually takes ______ to 9 months.
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Dill Pickle is flavored by the addition of ______ herb.
Dill Pickle is flavored by the addition of ______ herb.
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Most sour pickled cucumbers are high in ______; one spear contains 350–500 mg.
Most sour pickled cucumbers are high in ______; one spear contains 350–500 mg.
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Study Notes
Advantages of Brining and Acid Fermentation
- Preserves food by resisting microbial spoilage and toxin development between harvest and consumption
- Reduces the likelihood of pathogenic microorganisms
- Modifies flavor and improves nutritional value
Brining and Fermentation Principles
- Salt draws water and nutrients from fruits and vegetables, creating a substrate for lactic acid bacteria.
- Salt and fermentation acids inhibit undesirable bacteria and prevent softening.
Microorganisms Involved
- Primarily lactic acid bacteria
- Leuconostoc mesenteroides (heterofermentative)
- Lactobacillus plantarum (homofermentative)
Fermented Fruits and Vegetables Products
- Pickles
- Kimchi
- Fermented green mango
Pickle (Specifics)
- Food preserved in vinegar, brine or similar solutions. Often refers to pickled cucumbers
- Preserved with or without fermentation
- Originates from the Dutch word pekel (brine)
- Popular due to flavor and improved nutritional value (especially B vitamins)
- Fruit and vegetables may undergo a preliminary brine fermentation before pickling solution addition
- Varying sugar content in fruits and vegetables results in varying lactate amounts during fermentation.
Types of Pickles
-
Salt or Salt-Stock Pickles
- Preparation involves salting
- Dry Salting Method: Two stages using the same recipe.
- Wet Salting Method: Place cucumbers in brine (10.6% salt). Check solution strength after 3 days. Maintain concentration by adding salt and weighting on top.
- Preparation involves salting
-
Dill Pickles
Methods of Fermentation
- Traditional Fermentation: Typically takes 6-9 months.
- Salt-tolerant bacteria may initially grow in brine.
- Controlled Fermentation: Minimizes the common defects associated with traditional methods.
Dill Pickles (Specifics)
- Flavored with dill and often additional spices.
- May be unfermented or fermented.
- Lower salt concentration compared to salt-stock pickles.
- Acidity comes from added vinegar; can be unfermented, fermented, or made from salt-stock pickles.
- Brine is acidified.
Dill Pickle Nutrition
- High in sodium (350-500 mg per spear).
- Varying sodium content depending on the type (sour vs. sweet).
Microbial Changes
- Salt-tolerant bacteria (like Pseudomonas, Flavobacterium, Achromobacter, Bacillus) initially grow in brine.
- At lower salt concentrations, Leuconostoc, S. faecalis, and Pediococcus increase acidity.
- L. plantarum often becomes the dominant fermentation microorganism in brines.
Biochemical Changes
- pH decreases during fermentation (typically to 4.6 or lower).
- Acidity increases due to lactic acid production (up to 1.2-1.5%).
- Increased acidity inhibits more spoilage microorganisms.
- Potential for yeast growth in certain situations; yeasts further ferment sugars to alcohol or carbon dioxide.
- Film yeasts can cause spoilage.
Commercial Production (Process)
- Cucumber is washed and sanitized.
- Acidified with acetic acid (glacial acetic acid).
- Purged with nitrogen.
- Sodium acetate is added.
- Incubated (10-24h) and inoculated.
- Fermentation (10-14 days) with nitrogen purging and additional salt.
- Additional steps for packaged production: Cutting cucumbers, arranging in jars, pouring pickling solution, draining, pasteurizing solution and sealing jars.
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Description
Explore the advantages and principles of brining and acid fermentation in food preservation. Learn about the microorganisms involved and discover popular fermented products like pickles and kimchi. This quiz will enhance your understanding of how these methods improve flavor and nutritional value.
