Abstract
ABSTRACTBlanched and brined cucumbers and green beans were fermented with pure cultures of lactic acid bacteria by use of a dialyzer with microporous membrane separating the continuously circulated vegetable brines and cultures. Dialysis fermentations were conducted separately with Lactobacillus brevis, L. plantarum and Pediococcus cerevisiae; L. brevis performed the most satisfactorily. Maximal populations of all three species were lo‐100 times higher in the dialysis cultures than when cultivated directly in blanched cucumber brines. Five lots of the vegetables were fermented consecutively for 8 wk with the same culture of L. brevis. Addition of calcium acetate as a pH buffer increased cell populations, extended cell viability, and increased fermentation rates.
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