2020 journal article
Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ?
FOOD MICROBIOLOGY, 91.
MeSH headings : Bioreactors / microbiology; Citrulline / analysis; Citrulline / metabolism; Colony Count, Microbial; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Glucose / metabolism; Hydrogen-Ion Concentration; Lactobacillus / classification; Lactobacillus / growth & development; Lactobacillus / metabolism; Trehalose / analysis; Trehalose / metabolism; Xylose / analysis; Xylose / metabolism
TL;DR:
The use of a tripartite starter culture is identified as an enhancer of microbial stability for fermented cucumbers and may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above.
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UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 13, 2020
This research determined the concentration of trehalose, xylose and l-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and l-citrulline to observed mixed culture fermentations. Changes in the biochemistry, pH and colony counts during fermentations were monitored. Trehalose, xylose and l-citrulline were detected in fermentations to15.51 ± 1.68 mM, a fresh cucumber sample at 36.05 mM and in fresh and fermented cucumber samples at 1.05 ± 0.63 mM, respectively. Most of the LAB tested utilized trehalose and xylose in FCJM at pH 4.7. l-citrulline was utilized by L. buchneri and produced by other LAB. l-citrulline (12.43 ± 2.3 mM) was converted to ammonia (14.54 ± 3.60 mM) and the biogenic amine ornithine (14.19 ± 1.07 mM) by L. buchneri at pH 4.7 in the presence of 0.5 ± 0.2 mM glucose enhancing growth by 0.5 log CFU/mL. The use of a mixed starter culture containing L. buchneri aided in the removal of l-citrulline and enhanced the fermentation stability. The utilization of l-citrulline by L. buchneri may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above. This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented cucumbers.