EVALUATION OF MALOLACTIC-DEFICIENT STRAINS OF LACTOBACILLUS-PLANTARUM FOR USE IN CUCUMBER FERMENTATIONS

In the fermentation of cucumbers, naturally occurring strains of Lactobacillus plantarum decarboxylate malic acid (MDC+) to form lactic acid and CO2. Since CO2 buildup in the brine contributes to bloater damage of the cucumbers, it is desirable to have strains of L. plantarum that do not decarboxylate malic acid (MDC-1). Two MDC− mutants, obtained by N-methyl-N′-nitro-N-nitrosoguanidine mutagenesis of different MDC+ strains, and their parent strains of L. plantarum wre evaluated in laboratory fermentations of filter-sterilized cucumber juice and of whole cucumbers as to growth rate, end-products, residual malic acid, and competitiveness with the natural flora. Effects of temperature (15 to 40°C) and NaCl concentration (0-6%) on growth in cucumber juice were determined. One MDC-1 strain, designated MOP3-M6, was selected for further development because of its relative dominance in cucumber ferementations, high residual malic acid concentration after fermentation and greater salt tolerance as compared to its closest rival mutant culture. Growth lag and generation times averaged 1.6 and 1.2 times greater, respectively, for the MOP3-M6 mutant than its parent. However, this mutant may still have application as a starter culture for cucumber fermentation, particularly under relatively aseptic conditions. © 1993 by Academic Press, Inc.