Characteristics of Lactic Acid Bacteria from Commercial Cucumber Fermentations

Abstract

Identification studies on 49 cultures of lactic acid bacteria occurring during the acid fermentation of salt-stock cucumbers, under conditions typical of the industry, are reported. 36 of the cultures were isolated during the active phase of acid formation from fermentations maintained at about 5, 8, and 10.5% salt conc. for 1 week, after which the brine strength was gradually increased. These isolates gave characteristics typical of those described for Lactobacillus plantarum (Orla-Jensen) Bergey et al., and were allocated to this species. The remaining 13 cultures were isolated at random from 6 cucumber fermentations at brine concentrations ranging from about 11 to 12.5%: salt. These isolates were also considered to belong to the species L. plantarum.