DETERMINATION OF OPTIMUM FERMENTATION QUALITY OF CAPERS (CAPPARIS OVATA DESF. VAR. CANESCENS) IN DIFFERENT BRINE CONDITIONS

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ABSTRACT Lactic acid, citric acid, yogurt and starter culture (Lactobacillus plantarum) inoculation were tested singly in brines for the fermentation of raw caper buds (Capparis ovata Desf. var. canescens). The buds were divided into two different sizes, small and big, according to their diameters before fermentation, and the effects of bud size on the fermentation were also investigated. Ten percent salt containing brine was evaluated as the control brine. Small buds could be recommended for their higher acidity levels and hardness scores. Citric and lactic acid addition revealed very low pH values (2.14–2.60) and high acidity levels (1.2–1.7%). Starter culture inoculation or yogurt addition to the brine resulted in lower acidity values, similar to the control brine. Lactic and citric acid addition not only accelerated the acidification rate, but also decreased the growth in the brine during fermentation. The differences between flavor and color scores of samples were not statistically significant from the bud size point of view, while these differences were significant for hardness scores (P < 0.01). The best initial brine conditions deduced from the physicochemical, microbiological and sensory results were citric acid and lactic acid added brine types. PRACTICAL APPLICATIONS In many of the fermented foods, the biological and microbiological bases of the fermentation processes are still poorly understood. Ensuring increased shelf life and microbial safeness of foods by fermentation is a fairly complex process and requires some information. Caperbush is native to the Mediterranean region where the plant is still grown commercially. Recently, there has been an increased interest in capers and demand for their processed buds, which increases its place throughout the world market. Thus, the different media for optimum fermentation of the caper buds are compelling for the producers to improve microbial safety and contribute to the pleasant sensory profile of the end product. The selection criteria of the optimum fermentation media for the large-scale industrial production should take account of the substrate, technical properties of the additives and strain, food safety requirements and quality expectations. The high glucosinolate content of caper buds and glucocapparin and glucocleomin, which are peculiar to this plant, make it a different substrate from the other vegetables and fruits. Addition of organic acids, particularly citric and lactic, revealed good results in the product. Yogurt as a starter of lactic fermentation in brine is promising for use in industrial large scale production from the economical point of view.