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Lipid Alterations During the Fermentation of Dill Pickles.

C S Pederson1, L R Mattick, F A Lee

  • 1New York State Agricultural Experiment Station, Cornell University, Geneva, New York.

Applied Microbiology
|November 1, 1964
PubMed
Summary
This summary is machine-generated.

Cucumber fermentation significantly alters lipid profiles, decreasing phospholipids and increasing free fatty acids. Specific fatty acid changes distinguish good pickles from bloated ones, mirroring sauerkraut fermentation patterns.

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Area of Science:

  • Food Science
  • Biochemistry
  • Microbiology

Background:

  • Fermentation is a crucial process in food preservation.
  • Lipid composition changes during food fermentation are not fully understood.
  • Previous studies indicated lipid alterations in sauerkraut fermentation.

Purpose of the Study:

  • To analyze lipid fraction changes during cucumber fermentation.
  • To identify specific fatty acid alterations in good vs. bloated dill pickles.
  • To compare cucumber fermentation lipid changes with sauerkraut fermentation.

Main Methods:

  • Analysis of lipid fractions from cucumber and dill pickle sections.
  • Gas chromatographic analysis of fatty acid methyl esters.
  • Identification and quantification of fatty acid esters.

Main Results:

  • Significant changes observed in all lipid fractions during fermentation.
  • Phospholipid fraction decreased markedly; free fatty acids increased nearly fourfold.
  • Distinct fatty acid profiles noted: linoleic/linolenic acids increased in good pickles, oleic acid in bloated pickles.
  • Specific fatty acids like tridecenoic acid disappeared, while caproic, caprylic, and capric acids appeared during fermentation.

Conclusions:

  • Cucumber fermentation induces substantial lipid alterations.
  • Lipid changes during cucumber fermentation are analogous to sauerkraut fermentation.
  • Fatty acid profiling can differentiate pickle quality and fermentation outcomes.