Publications by authors named "Christian G Pagan-Medina"
are known to proliferate in cucumber juice, deriving energy from the fermentation of sugars to organic acids and ethanol, and theoretically generating carbon dioxide (CO). We hypothesized that the CO produced by the indigenous in the early stage of cucumber fermentation accumulates in the fermenting fruits causing bloater defect. The ability of seven , indigenous to cucumber, to grow and produce CO in cucumber juice medium (CJM), a sterile model system for cucumber fermentation, was characterized.
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- This study examined how well ɣ-proteobacteria from fresh cucumbers can grow in cucumber juice and during fermentation, suggesting that while they thrive in juice, fermentation poses challenges.
- The research found that ɣ-proteobacteria had a higher growth rate in cucumber juice compared to certain lactobacilli, but their growth was heavily inhibited in fermentation with specific salt brines and acid produced by lactobacilli.
- Overall, the findings indicate that factors like the presence of lactobacilli and the brine composition play crucial roles in the safety and quality of fermented cucumbers, underscoring the complex interactions between various bacteria in food fermentation.
The Lactobacillus plantarum and Lactobacillus pentosus genotypes existing in industrial-scale cucumber fermentations were defined using rep-PCR-(GTG)5. The ability of each genotype to ferment cucumbers under various conditions was evaluated. Rep-PCR-(GTG)5 was the technique capable of illustrating the most intraspecies discrimination compared to the sequencing of housekeeping genes (recA, dnaK, pheS and rpoA), MLST and RAPD with primers LP1, OPL5, M14 and COC.
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