RESULTS AND DISCUSSION 
Fermentation 
Dilled Cucumbers 
At the end of a 3-week fermentation period, the 
cucumbers showed white spots, an indication of 
incomplete curing. However, after the fermented 
cucumbers were stored in sealed glass jars, whether 
processed or unprocessed, the white spots were not 
present. Cucumbers fermented for 5 weeks had 
no white spots before processing. 
In table 2 are shown comparisons of pH, acid, 
and salt content of brine of cucumbers fermented 
at room temperature (72° to 90° F.) and at 
controlled temperature (72° to 75° F.).. Cucum- 
bers fermented at room temperature accumulated 
acid more rapidly, indicating faster fermentation, 
than did those fermented at controlled temperature. 
The peak of brine acidity was reached after 3 weeks 
of fermentation at controlled temperature and 
after 2 weeks at room temperature. Salt content 
and pH did not seem to be influenced greatly by 
temperature of fermentation. 
Peroxidase activity was present to a maximum 
degree at the completion of fermentation, but 
little or no peroxidase activity was detected in the 
processed pickles, even after several months of 
storage. 
Bacteriological plates showed counts, predom- 
inantly of yeasts, up to 400 per ml. in unprocessed 
dilled cucumbers and none in processed dills. No 
changes in pH were detected during 3 months of 
storage of processed pickles that would afford 
conditions for microbial growth of food-poisoning 
organisms. 
Sauerkraut 
The acid content of both brine and solids in 
sauerkraut, calculated as lactic acid, ranged from 
about 0.9 percent to 1 percent during the first 
5 weeks of fermentation (table 3). In the interval 
between 5 and 6 weeks, the acid content increased 
to about 1.4 percent for both brine and solids. 
The U.S. standards for commercial sauerkraut 
specify an acid content of not less than 1 percent; 
therefore, the fermentation was considered com- 
plete at this time. The pH and salt values de- 
creased slightly as the fermentation progressed. 
Peroxidase activity was quite strong in the raw 
cabbage, but had decreased considerably at the 
end of the fermentation period. 
TABLE 2.—Changes in acid and salt content and pH of brine of dilled cucumbers, fermented at controlled 
and room temperatures 

Acid ! 
Fermentation period (days) 
Controlled 2 
Percent 
Qe Stems es eee ee es esac 0. 32 
Sie es ao ee eee ee mee . 18 
CSS ae eee oes . 36 
See ae Re BA hee hn Se ee . 64 
UC) Eh eer eS ack Sl IS = et ek ae . 59 
AL Se ae ee = aN A Bi hi . 73 
ha ss ene mene aR Ree ee ONTO St args) 
De a ee eee ee ene em ees De . 75 
2) eee Sa fae enn ee eee ee . 82 
2] betes ee SR a a NS na eo . 84 
1 Calculated as lactic acid. 
2 Controlled temperature range, 72° to 75° F. 
3 Room temperature range, 72° to 90° F. 
Room 3 
Percent 

pH Salt 
Controlled? | Room? | Controlled? } Room 3 
Percent Percent 
0. 26 3. 02 3223 25 5. 00 
. 26 3. 65 4.15 3. 30 2. 95 
BGY/ 3. 39 By Gall 2. 90 2. 90 
. 78 By PAL 3. 50 2. 80 2. 85 
. 84 BROT: By 1g/ 2. 80 2. 80 
. 87 3. 29 SZ 2. 90 2. 95 
. 89 2.91 3. 13 2. 90 2. 90 
. 89 3. 19 3. 12 2. 95 2. 95 
. 87 34 Ales 3. 18 2. 90 2. 95 
. 84 3. 32 3. 28 2. 90 2. 95 
