Published February 1962. 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
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...
Pickling is one of the oldest methods of food preservation. The Chinese
were fermenting vegetables as early as the third century B.C. By the first century A.D., Romans also were pickling. Pickled products appeared in America, too. The pickle barrel was common during the colonial days. Pickles even became part...