BUTYRIC-ACID SPOILAGE OF FERMENTED CUCUMBERS
BUTYRIC-ACID SPOILAGE OF FERMENTED CUCUMBERS
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DOI：
10.1111/j.1365-2621.1989.tb04670.x
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发表时间：
1989-05-01
影响因子：
3.9
通讯作者：
PIERSON, MD
中科院分区：
文献类型：
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作者：
FLEMING, HP;DAESCHEL, MA;PIERSON, MD
小黄瓜盐水平衡在2.3%的NaCl在厌氧罐中进行了正常的初级乳酸发酵，导致在1.09%的可滴定酸度（乳酸）和pH值3.7。9个月后，观察到产品已经变质，如令人不快的气味所证明的。腐败过程中形成的产物的浓度顺序为乙酸>丁酸>正丙醇>丙酸。没有乳酸残留。未检出肉毒毒素。第三梭菌被鉴定为导致腐败，但在试验条件下不产生丙酸或正丙醇。有证据表明，不明细菌，可能是丙酸杆菌属，降解的乳酸导致pH升高，这使得C.氚生长。
Small cucumbers brined to equalize at 2.3% NaCl in an anaerobic tank underwent a normal primary lactic acid fermentation that resulted in 1.09% titratable acidity (as lactic) and pH 3.7. Nine months later the prduct was observed to have spoiled, as evidenced by an unpleasant odor. Products formed during spoilage in order of concentration were acetic acid > butyric acid > n-propanol > propionic acid. No lactic acid remained. No botulinal toxin was detected. Clostridium tertium was identified as contributing to the spoilage, but did not produce propionic acid or n-propanol under test conditions. Evidence indicated that unidentified bacteria, possibly propionibacteria sp., degraded lactic acid causing a rise in pH which allowed C. tertium to grow.