Description
Natural lactic acid bacteria convert cucumber sugars into lactic acid, dropping pH to ≤4.5 and preserving a crisp texture.
Technical
During lacto‑fermentation, hetero‑lactic LAB such as Lactobacillus plantarum and Leuconostoc mesenteroides metabolize glucose via the Embden‑Meyerhof pathway, producing primarily L‑lactic acid, with minor amounts of acetic acid, CO₂, diacetyl and acetaldehyde. The acidification lowers water activity and pH, inhibiting spoilage microbes while phenolic compounds and ascorbic acid in cucumbers can modulate LAB activity. Salt (2–3 % w/w) creates an osmotic environment that selects for halotolerant LAB and suppresses Gram‑negative pathogens.
Science
Primary Reaction
hetero‑lactic fermentation of glucose → L‑lactic acid + acetic acid + CO₂ + diacetyl + acetaldehyde
Sensory Profile
Aroma ()
Origin & History
Civilization