The United States of America as Represented by the Secretary of

The United States of America

Henry P Fleming

Roger L Thompson

Todd Robert Klaenhammer

Thomas A Bell

Rosemary B Sanozky

David M Pharr

John L Etchells

Roger F McFeeters

Mark A Daeschel

Bloating of brine fermented cucumbers can be greatly reduced by using lactic acid bacteria which do not decarboxylate malic acid and therefore do not produce carbon dioxide during fermentation. Also, certain high acid wines can be improved by fermenting fruit with bacteria which do decarboxylate malic acid. A method has been discovered of differentiating between species of lactic acid bacteria which do and do not decarboxylate malic acid. This method comprises growing a lactic acid bacterium in a suitable malic acid-containing nutritive growth medium under conditions suitable for growth and monitoring the pH of the medium during growth. The pH will decrease only when a lactic acid bacterium is present which does not decarboxylate malic acid. When malic acid is decarboxylated, a proton is removed from the solution in accordance with the following equation: ##STR1## Therefore, the pH of the medium either remains the same by neutralizing lactic acid produced by the fermentation of the carbohydrate source or increases when insufficient lactic acid is present. The above method is particularly fast and easy for screening bacteria obtained from purposely mutated species of lactic acid bacteria. Many strains of bacteria can be tested together by streaking them on a single layer agar plate.

Lactic acid bacteria which do not decarboxylate malic acid and

Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.

Altered brining properties of produce by a method of pre-brining

Bulk fermentation of brined vegetables comprising controlled sanitizing, acidifying, buffering, and inoculating while continually purging CO.sub.2 from the fermenting vegetable/brine mass.

Controlled bulk vegetable fermentation

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Raleigh, NC, United States of America

Henry P Fleming