Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients

Abstract

While the abundance of specific ɣ-proteobacteria species varies among vegetable type, several harbor Enterobacteriaceae and Pseudomonadaceae that benefit the plant system. It is documented that such bacterial populations decrease in density early in vegetable fermentations.

CO2‐mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation

“…Aerobic growth supported by the citric acid cycle is described for Enterobacteriaceae , particularly Enterobacter aerogenes (Antranikian & Giffhorn, 1987). The production of ethanol by the two species that generated the highest amounts of CO 2 suggests the utilization of pyruvate catabolism to regenerate NADH and/or produce ATP by substrate‐level phosphorylation via acetyl‐phosphate (Rothwell et al, 2022).…”

“…The role of Enterobacteriaceae and Lactobacillaceae as causative agents of bloater defect remains questionable. However, several ɣ‐proteobacteria, including Enterobacteriaceae , proliferate in cucumber juice with a generation time of 1.8845 ± 0.4645 h, which is insignificantly different from that of the lactobacilli that prevail in the fermentation of the fruit (Rothwell et al, 2022 ). Most Enterobacteriaceae ferment the intrinsic sugars in CJM to acids (Rothwell et al, 2022 ).…”

“…However, several ɣ‐proteobacteria, including Enterobacteriaceae , proliferate in cucumber juice with a generation time of 1.8845 ± 0.4645 h, which is insignificantly different from that of the lactobacilli that prevail in the fermentation of the fruit (Rothwell et al, 2022 ). Most Enterobacteriaceae ferment the intrinsic sugars in CJM to acids (Rothwell et al, 2022 ). Enterobacteriaceae are capable of aerobic and anaerobic growth, and CO 2 , ammonia, and nitrogen production (Iversen, 1994 ).…”

Kinetic modeling the survival of Escherichia coli in pickled radish fermentation with different salt concentrations

“…Fermentation with low salt concentration (1%-3%) for pickle making has drawn increasing attentions (Lee et al, 2021;Rothwell et al, 2022)for reducing the risk of health disorders (Gao et al, 2022) and lessening the pollution of fresh water (Perez-Diaz et al, 2015).…”

“…Fermentation with low salt concentration (1%–3%) for pickle making has drawn increasing attentions (Lee et al, 2021; Rothwell et al, 2022)for reducing the risk of health disorders (Gao et al, 2022) and lessening the pollution of fresh water (Perez‐Diaz et al, 2015). Different salt concentrations, however, exert rather complicated influences on the survival of E. coli during pickle fermentation (Li et al, 2021; Song & Lee, 2021).…”