Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum,
Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium
bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium
shermanii and P. cerevisiae were used to ferment cucumber juice brine
(CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%.
pH of the fermented CJB ranged from...
Cereal residues suppress the development of small seeded, summer annual weeds. The focus of this study was to determine whether cereal residues can be used to suppress weeds in cucumber production systems in the Pacific Northwest. In the first of three experiments, cereal residues of fall-planted, spring-killed cover crops suppressed...
A concern which has restricted the use of parthenocarpic pickling cucumbers in the
United States has been firmness of fruit processed by brining. Fruit firmness and defects
of parthenocarpic and nonparthenocarpic pickling cucumbers were evaluated in 1992 and
1993. Fruits were produced with or without pollination by growing plants with...
Published August 1985. Reprinted July 1997. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published January 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog