Cucumber pickle fermentation.
By: Dur-e-Shehwar
PICKLE: The word pickle derived from a Dutch word ‘pekel’ means ‘Brine’ (1). An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar (2). OR
Pickling is the process of conserving or increasing the lifetime of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle (3).
FERMENTATION: The 'fermentation' word comes from the Latin verb ‘fervere’ means ‘to boil’ (4). “Fermentation is a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown sugar into alcohol
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The process of pickling is started from India about 4000 to 5000 years ago (Harris 1998).It is also believed that cucumber was first pickled in 2030 BC, where cucumber were brought from native India and the tradition of pickling was started in Tigris valley but archaeologist and anthropologists evidence dates them back to Mesopotamia and they believe that pickling is started in 2400BC. In 850 BC, Aristotle praised the positive health benefits associated with pickled cucumber(Terebelsky and Ralph 2003; BM 2007). Cucumbers are also mentioned twice in Bible. In 50 BC, Roman emperiors, among them Julius Caeser believed that pickle provides physical and spiritual strength so he gave pickle to his army in diet. Cleopatra also believed that pickle aid her to maintain beauty and physical fitness.(8) So, the history not only told us the nutritional benefit of pickle but also told us that pickles also considered to aid in …show more content…
L.mesentreoids, P.cervisiae, Lb.brevis and Lb.plantarum are involved in th pickling process at approximately day 7 to day 14. When the pH is lowered to 3.2, the metabolism of Lb.plantarum is inhibited and fermentation is completed. (fermentation process engeeneering in the food industry)
Products:
Pickle Packers International, a trade association for the pickled vegetable industry since 1893, identifies types of commercial cucumber pickles below.
Dill Pickles:
Most popular variety of pickles. It includes:
Genuine dill pickles:
Genuine Dills are "processed", and dill weed is added to the tanks during the last stage of fermentation. Kosher dill:
Kosher Dills are made the same way, but generous doses of garlic are added to the brine at the end.
Sweet Pickles: sweet pickles are made with a mixture of vinegar, sugar, and spices in the brine. Variations included: Candied: Pickles cured in a syrupy sweet brine.
The methyl red (MR) test and the Vogues-Proskauer (VP) test. The MR test is used to reveal whether the E. coli or S. epidermidis produced high levels of acid during the glucose fermentation. When the high levels of acid are present it will turn the organism red. If it is low, it will remain yellow. It this experiment, both cultures turned red. The VP portion of the experiment is to identify acetoin. Next, drops of Barritt’s Reagent A and Barritt’s Reagent B are added to the E. coli and the S. epidermidis vials. Then, allow the vials to sit undisturbed for 30 minutes. A positive result can be observed in both vials which is a formation of a thin red surface layer. Concluding that the E. coli and S. epidermidis are competent enough to execute a mixed acid
The death of one has a ripple effects in that it can emotionally kill the fallen’s loved ones. The living is left with a blurred emotion between darkness and a desperate need to recapture what was once lost. In the play A Bowl of Soup by Eric Lane, brother Robbie mourn the death of his significant other. While Eddie attempts to reconnect his brother with reality. Ultimately, Lane utilizes the two’s relationship to symbolize the unrested turmoil within the gay community.
Salsa is a well known dish that is made in many ways. In the original times, it was made with a coalescence of chilies, tomatoes, and other spices. The original way of making salsa has been altered since the beginning. It originated back in the times of the Aztec, Mayan, and Inca civilizations(“History Of Salsa Food”). According to “History of Salsa Sauce”, The origin of salsa came from the South American region, mainly from the Spanish speaking countries (Lifestylelounge,lifestyle.iloveindia.com/lounge/history-of-salsa-food). The Spanish people found tomatoes and they added the ingredient into the
Vinegar comes from acetic acid which makes up 4 to 12 percent of the vinegar. the volume of the vinegar. Vinegar can be made from many different things, “Sour Wine” is the meaning of the word vinegar. Vinegar a commercial product was most likely made from wine. Vinegar is a sour liquid produced by acetic acid”, “Fermentation” of any of the numerous dilute alcoholic liquids.
Fermentation is a form of chemical transformation of organic substances that breaks down simple compounds by exploiting the enzymes with compl...
The Bible has even mentioned the Israelites, delivered out of bondage by Moses, complaining of their food and wishing for the same things they had been eating while they were slaves: "Oh, that we had some of the delicious fish we enjoyed so much in Egypt, and the wonderful cucumbers and melons, leeks, onions, and garlic!" (Numbers 11:5, The Living Bible; 2). This pungent herb is also mentioned in the literature of other great kingdoms: Babylon, Medo-Persia, Greece, and Rome (2). Garlic can be found medically prescribed in ancient texts as far back as 1550 BC (1). Garlic was always an ingredient in potions thought to cure external and internal disease (1). The ancient Greeks and Romans used the herb from anything like repelling scorpions to curing bladder infections.
Sounds a little gross, right? But, pickling turned out to be a great preservation method for out ancestors. Vinegar is made from starches or sugars, you can usually find this in wine or alcohol. It is fermented first into alcohol and then goes through oxidation. Wines, beers, and certain ciders were usually made into vinegar. The most well known form of pickling that we know today are pickles. We see peppers that have been pickled in the grocery store and many other foods, but where did this all start? Pickling being one of the earliest forms of food preservation, not knowing exactly when it originated, started some time around 2400 B.C. by the Mesopotamians. The containers were typically made of stone or glass because vinegar could dissolve some metal. Since our ancestors were not the type to waste, they figured a way to use left over pickling brine, such as the Romans. The Romans would make a popular fish pickle sauce called
”(Stradley). For years Jell-O was all about the sweet flavors of fruit until they came out with ,in,”1960’s – Jell-O released savory and vegetable flavors such as celery, Italian (vegetable and seasoned tomato). Popular Jell-O recipes of the day included ingredients like cabbage, celery, green peppers, and even cooked pasta. The savory flavors have since been discontinued. ”(Stradley).
To everyone that received the perfect pickle picture it came as somewhat of a shock to open the message and see a pickle. Nothing remarkable about it, no twists, or corkscrew shape, not even a
While Pierogi are a traditional Polish side dish, over the years they have grown in popularity within eastern European countries, as well as here in the United States. Pierogi are typically prepared as dumplings, stuffed with various ingredients from potatoes to sauerkraut. The outer-shell of the Pierogi is made from an unleavened dough, meaning lightly foamed and softened. In preparation for the cooking of the Pierogi , Idaho potatoes, eggs, 2% milk, flour, sour cream, onions and a three cheese mix, were all purchased from a local D&W grocery store.
...-harvest losses. Fish fermentation is a promising way to reduce post-harvest losses in fishing industry (Ismael, nd). Budu, cincalok and belacan are the example of marine fermented product in Malaysia. However, the production of these products is still limited. Most of the fish fermented industries in Malaysia are still in the small scale and traditional.
All types of alcohol go through a fermentation process, when looking sthe production beer, the fermentation process contains a series of distinct stages. Beer includes four main ingredients; some sort of grain (wheat, corn, barley), hops, water, and yeast. The beer process begins with the malting process, the stage where the grain is soaked in water for days to allow adequate germination time. This process is important because allowing the grain to germinate produces enzymes that are need to break down starch in succeeding steps. At times, the conversion of starch to sugar can begin during malting due to enzymes present within the grain, but the majority of the conversions begin in the next step (Michaels, 2010). Following the malting process, the grains go through a process called mashing, defined as the stage where the grain is hydrated causing the enzymes to activate and begin converting the starches into sugars. In the mashing stage enzymes are activated and begin to convert starch into sugars that will eventually go through the fermentation process.
The history of ice cream goes all the way back to the Fourth century B.C. Early allude to this amazing delicacy involve the Roman emperor Nero (A.D. 37-68) who demanded ice to be brought down from the mountains and merged it with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a stroke of genius to creating ice and milk combinations. Ice cream was most likely token over from China back to Europe. Over time, recipes for ices, sherbets, and milk ices progressed and were distributed in the well liked Italian and French royal courts. After the dessert was imported to the U.S., it was distributed by many well-known Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New Y...
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and