Developments in cucumber fermentation

Cucumbers may be used as a fermentation substrate by lactic acid bacteria in a solution of sodium chloride. Successful fermentation is dependent upon interactions among the microbiological, chemical and physical factors associated with suspension of a solid, porous vegetable in a liquid. Maintenance of structural integrity of the cucumbers is very important, and this introduces complexities not encountered in fermentation of liquid materials. This review summarises recent efforts to understand and control the critical factors associated with cucumber fermentations. New and emerging technologies that have evolved from fundamental studies included in the review are: reduction in sodium chloride concentration for brining; purging of CO2 from fermenting brines to prevent gaseous deterioration of the cucumbers; gas exchange of fresh cucumbers to influence their brining properties; development of new and valuable cultures of lactic acid bacteria for use in fermentations, and development of an anaerobic tanking system for cucumber fermentations.