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- W1979555382 abstract "Dissolved oxygen (DO) and oxygen uptake rates (OUR) were measured in cucumbers that were brined in 5-gal pails according to the controlled fermentation process. Saturation levels of oxygen in the brines were 5-6 ppm depending on salt concentration and temperature. DO was expressed as % saturation (% Cs). Either air or nitrogen was used to purge CO, from the brines to prevent bloater formation. In continuously aerated (air-purged) brines, DO increased before the onset of microbial growth (ca 2 days) and then decreased, converse to OUR. Thus, there were two distinct stages of oxygen levels and uptakes. In nitrogen-purged brines, DO was negligible throughout the period of purging; OUR of the brine samples was low (1% Cs/min maximum during the microbial fermentation stage) and lactic acid bacteria predominated the microbial flora. In air-purged brines, DO varied with rate of aeration; OUR of brine samples was high and populations of film yeasts were high. High aeration rates (100 ml/min/gal cucumbers) resulted in lower DO, higher OUR (40% Cs/min maximum) and greater populations of film yeasts than lower aeration rates (2-5 ml/min/gal). Tests in commercial tanks confirmed that appreciable levels of oxygen are incorporated into brines using a side-arm purger." @default.
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- W1979555382 date "1979-03-01" @default.
- W1979555382 modified "2023-09-25" @default.
- W1979555382 title "CHANGES IN DISSOLVED OXYGEN AND MICROFLORA DURING FERMENTATION OF AERATED, BRINED CUCUMBERS" @default.
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- W1979555382 doi "https://doi.org/10.1111/j.1365-2621.1979.tb03804.x" @default.
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