Fermentation and Pickling

Fermentation and Pickling

• Fermentation Definition: A process where chemical changes occur in an organic substance, driven by enzymes from microorganisms, in the presence or absence of oxygen.
• Fermentation Types:
  • Alcoholic: Occurs in sugary mediums, producing alcohol and acids. Products include beer and wine.
  • Acetic Acid: Occurs in sugary mediums, producing acetic acid, products include kombucha and vinegar.
  • Lactic Acid: Occurs in salty mediums, producing lactic acid. Products include kimchi and burong mustasa.
• Factors Affecting Fermentation:
  • Microorganisms: Selective to the substrate they can ferment, impacting specific product formation.
  • Substrate: Fermentable substances in food; amount directly affects product quantity.
  • Environmental Conditions: Favorable conditions (temperature, etc.) are crucial for optimal microorganism growth and enzyme activity.

Pickling

• Pickling Definition: Adding vinegar or salt to fruits or vegetables, resulting in a fully, partially, or un-fermented product.
• Pickling Solution Components:
  • Vinegar: Provides crispness and lowers pH (40 grain strength recommended).
  • Sugar: Increases pickling solution density and sweetness.
  • Spices: (cloves, allspice, celery seeds, mustard seeds, cinnamon sticks, peppercorns) Enhance flavor.
  • Calcium Chloride: Enhances crispness (1/2 teaspoon per quart).
  • Alum: Enhances crispness.
• Pickled Products Examples:
  • Mixed Pickles
  • Relish
  • Chutney
  • Chili Sauce
  • Cucumber Pickles
  • Dill Pickles
  • Quickles
  • Sour Pickles

Problems Encountered in Pickling

• Soft Pickles: Caused by using weak brine or vinegar, or improper air exposure.
• Slipper Pickles: Result of pectic substance decomposition in the middle lamella (low acid production) and subsequent microorganism growth.
• Slimy Brine: Due to encapsulated bacteria development when low acid and salt content is present during fermentation in the brine.
• Black Discoloration: Caused by iron sulfide buildup, or the presence of Bacillus nigrificans or utensils/hard water.
• Shriveled Pickles: Due to heavy syrup, too strong brine, or improper vinegar concentration.
• Hollow Pickles: Result of faulty or stale cucumber growth during fermentation.
• Spoiled Pickles: Caused by insufficient heating of jars to remove scum from the top of the brine.

Additional Notes (from supplementary materials)

• Alcoholic Fermentation (Specifics):
  • Initially, glucose is broken down into pyruvate through glycolysis
  • Next, pyruvate is converted to acetaldehyde releasing CO2.
  • Finally, acetaldehyde is converted to ethanol.
• Acetic Acid Fermentation (Specifics):
  • A two-stage process:
  • First, anaerobic: alcohol is generated
  • Second, aerobic: acetic acid is formed.
• Lactic Acid Fermentation (Specifics):
  • Pyruvate is converted directly to lactic acid (anaerobic).

Explore the fascinating processes of fermentation and pickling, including definitions, types, and factors that influence these methods. Learn about the various products produced through fermentation and the significance of pickling in food preservation. This quiz will test your knowledge on these essential culinary techniques.