Sensory and microbial analyses on naturally lacto-fermented cucumbers

Abstract

A solution of 2.5% salt with 15% crystal sugar was used for developing naturally fermented cucumbers. Fer-mented food sensory characteristics, color difference, and microbial analyses have not been yet investigated. To clarify this puzzle, changes in naturally fermented cucumber characteristics through the aging period were analyzed in this study. The results show that sensory evaluation and color difference in the fermented product improved significantly through the optimal fermentation process. Both total plate count and lactic acid bacteria count significantly and time-dependently increased. Importantly, Leuconostoc mensenteroides were identified as the dominant lactic acid bacteria. Leuconostoc mensenterosides significantly increased from 33.64% to 80.72% through the 8-days optimal aging process. Detrimental Enterobacter unclassified bacteria markedly decreased from 35.45% to 3.34%. Based on the overall changes in sensory evaluation, color difference and microbiota, naturally lacto-fermented cucumbers were developed and may be further exploited in the food industry.