ABSTRACT
In controlled fermentations, the cucumbers are washed and soaked in a chlorinated brine. The brine is acidi…ed with acetic acid, buffered with sodium acetate or sodium hydroxide, and inoculated with L. plantarum and P. cerevisae.
In controlled fermentations, the cucumbers are washed and soaked in a chlorinated brine. The brine is acidi…ed with acetic acid, buffered with sodium acetate or sodium hydroxide, and inoculated with L. plantarum and P. cerevisae.