FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION

Abstract

Journal of Food ScienceVolume 40, Issue 3 p. 569-575 FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION J. L. ETCHELLS, J. L. ETCHELLS North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. North Carolina Agricultural Experiment Station, Dept. of Food Science, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorH. P. FLEMING, H. P. FLEMING North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorL. H. HONTZ, L. H. HONTZ North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Mount Olive Pickle Co., Mount Olive, NC 28365Search for more papers by this authorT. A. BELL, T. A. BELL North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorR. S. MONROE, R. S. MONROE North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Dept. of Experimental Statistics, North Carolina State University, Raleigh, NC 27607Search for more papers by this author J. L. ETCHELLS, J. L. ETCHELLS North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. North Carolina Agricultural Experiment Station, Dept. of Food Science, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorH. P. FLEMING, H. P. FLEMING North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorL. H. HONTZ, L. H. HONTZ North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Mount Olive Pickle Co., Mount Olive, NC 28365Search for more papers by this authorT. A. BELL, T. A. BELL North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorR. S. MONROE, R. S. MONROE North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Dept. of Experimental Statistics, North Carolina State University, Raleigh, NC 27607Search for more papers by this author First published: May 1975 https://doi.org/10.1111/j.1365-2621.1975.tb12530.xCitations: 21 Paper No. 4424 of the Journal Series of the North Carolina Agricultural Experiment Station, Raleigh. Mention of a trademark or proprietary product does not constitute a quarantee or warranty of the product by the USDA or North Carolina State University, nor does it imply approval to the exclusion of other products that may be suitable. The authors express their appreciation to the following persons for their generous help during the cooperative research reported herein: we are also grateful for the facilities and various materials supplied by the companies and those cooperators representing industry: to John N. Walker, Mount Olive Pickle Company, Mount Olive, N.C. and to Sidney D. Rubin. Perfect Packed Products, Inc., Henderson. N.C., for supply- ing green cucumbers and other materials used in this work; to W.R. Moore Jr., Executive Vice President. Pickle Packers International. Inc., St. Charles, Ill., for his continued support and for making possibie the construction of the two environmental control chambers; to R.L. Sel- lars, R.S. Porubcan and M.L. Longreen. Chr. Hansen's Laboratory. Inc., Milwaukee, Wise., for direct assistance with some of the experimental work and furnishing some of the frozen cultures; and, to Dale A. New-ton. Peter J. Hauser (both student assistants). and to R.E. Kelline and RL. Thompson (both of our laboratory) for chemical analyses ofsome of the fermenting brines. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume40, Issue3May 1975Pages 569-575 RelatedInformation