Utilizing response surface methodology to evaluate the process parameters of indigenous cucumber fermentation

Hazal Gül; Mine Güngörmüşler

doi:10.1515/znc-2022-0009

Article

Utilizing response surface methodology to evaluate the process parameters of indigenous cucumber fermentation

Hazal Gül and Mine Güngörmüşler

Published/Copyright: April 25, 2022

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From the journal Zeitschrift für Naturforschung C Volume 77 Issue 9-10

Abstract

Commercial pickled cucumbers are produced in variety of salt concentrations including brines up to 15% sodium chloride due to the preventive nature of the salt towards microbial growth. Although it is deemed necessary for manufacturers to utilize high amounts of salts to prolong shelf life, the high content creates a burden for the growth of beneficial microorganisms including probiotics. In this study, the production of naturally fermented cucumbers and their microbial viability were tested with the help of an experimental design tool, Box-Behnken Design (BBD), to evaluate the optimal conditions for the production process and to maintain the highest viability of potential beneficial microorganisms during storage. Accordingly, the operational conditions including salt concentration (2, 5, or 8%), fermentation temperature (20, 25, or 30 °C), and brine filling (pretreatment) temperature (80, 85, or 90 °C) were optimized with a significant fit to a quadratic model (p < 0.05). The trends for sugar consumption and total acid production were monitored to demonstrate the correlation between the above-mentioned operational parameters for the fermentation process of pickled cucumbers with indigenous microorganisms. Overall, 5% salt content, 70 °C filling temperature and 25 °C fermentation medium was determined to maintain over 6 log cfu/mL viability. The results represent a valuable contribution to the pickle industry including a know-how of process parameters.

Keywords: Box-Behnken design; cucumber; fermentation; pickle; response surface methodology

Corresponding author: Mine Güngörmüşler, Division of Bioengineering, Graduate School, Izmir University of Economics, Sakarya Caddesi No: 156, 35330 Balçova, Izmir, Turkey, Phone: +90 2324888392, E-mail: mine.gungormusler@ieu.edu.tr, minegungormusler@gmail.com

Funding source: EuroGıda Ind. Trade Inc. Co., Izmir, TURKEY

Author contribution: H. Gül contributed to the paper for investigation, visualization and writing; M. Güngörmüşler contributed to the paper for methodology, writing – review and editing.
Research funding: The authors gratefully acknowledge Euro Gıda Corporation, Izmir, Turkey for their financial contribution to the present research.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
Code availability: Not applicable.
Availability of data and materials: Supplementary data associated with this article can be provided upon request.
Ethical approval: Not applicable.
Consent to participate: Not applicable.
Consent to publish: Not applicable.

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Received: 2022-01-19

Accepted: 2022-03-29

Published Online: 2022-04-25

Published in Print: 2022-09-27

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Articles in the same Issue

https://doi.org/10.1515/znc-2022-0009

Keywords for this article

Box-Behnken design; cucumber; fermentation; pickle; response surface methodology