Fermentation and Pickling
Submitted by:
Mia Kiva Alcala
Nigui Joshua Fernandez
Siarra Galvez
Nefertari Mamon
Submitted to:
Mark Ronald C. Genove, RND
November 22, 2016
Introduction
In food production, the process must include a way to ensure continuous, diverse, safe,
food supplies to meet the consumer demands. As this is the case, food storage and preservation
must be considered to realize this goal.
Two of the earliest ancient traditions developed by cultures all around the world to extend
the possible storage time of foods are fermentation and pickling, along with salting, cooking,
smoking, and sun drying. Before the initiation of preservation technology, humans frequently
had to choose between starvation and eating spoilt foods and then suffer the possible
consequences of this. For thousands of years, raw animal and plant ingredients have been
fermented. Fermented fruits were probably among the first fermented foods eaten. The methods
for fermentations were developed by trial and error and from the experiences of many
generations.
As new preservation techniques have been developed, the importance of fermentation
processes for food preservation has declined. Yet fermentation can be effective at extending the
shelf life of foods and can often be carried out with relatively inexpensive, basic equipment.
Therefore, it remains a very appropriate method for use in developing countries and rural
communities with limited facilities. In addition, the nondependence of fermentation on the use of
chemical additives to the food appeals to the “more aware” consumer market. The chemical
composition of most foods is relatively stable; therefore, generally preservation is based on
eliminating microorganisms or controlling their growth and the overall composition of the
microflora.
The term pickle is derived from the Dutch word pekel, meaning brine. Salt beef and
salt pork were common staples for sailors on long voyages. Although the process was invented
to preserve foods, pickles are also made to accompany main dishes. On the other hand,
the chemistry of fermentation were first investigated by Louis Pasteur in 1860, who called the
process la vie sans air, or life without air. The primary benefit of fermentation is the
conversion of sugars and other carbohydrates e.g., converting juice into wine, grains into beer,
carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative
organic acids.
For pickling vegetables, the firmest vegetables are chosen. The pickling liquid or brine
usually consists of vinegar, water and salt boiled together. The vegetables are tightly placed in
a boiled and sterilizedcanning jar. The boiling brine is poured over the vegetables and in to the
jar and sealed for a couple of weeks in a cool place.
Fermentation is carried out without oxygen, and is therefore an anaerobic process.
Fermentation is also important in baking. Yeast is mixed in with the dough, so as to consume
sugar. Carbon dioxide causes the dough to expand during the rising phase. Once in the oven,
fermentation ceases as the yeast dies from the heat. Sugar from grapes (for wine) or grain (for
beer) is fermented by strains of yeast chosen for their tolerance of alcohol and other
characteristics. The yeast continues to ferment until either the sugar is depleted, or their
fermenting enzymes become inhibited by the build-up of products. In both wine and beer-
making, initial fermentation occurs in large vats, allowing the carbon dioxide to bubble off.
For most wines, bottling is done only after fermentation has ceased. Champagne and other
"sparkling" wines are bottled before the end of fermentation, causing some carbon dioxide to
be trapped in the bottle, where it becomes dissolved in the liquid. Most beers are also
completely fermented before bottling, with carbon dioxide added back in just before capping.
You can ferment alcohol just by waiting for wild yeast to colonize any fruit juice or grain
mash, but the results are not likely to be pretty. There are strains of yeast known to be good for
brewing.
Types of Fermentation
Anaerobic Respiration: Fermentation
Today, most living things use oxygen to make ATP from glucose. However, many living things
can also make ATP without oxygen. This is true of some plants and fungi and also of many
bacteria. These organisms use aerobic respiration when oxygen is present, but when oxygen is in
short supply, they use anaerobic respiration instead. Certain bacteria can only use anaerobic
respiration. In fact, they may not be able to survive at all in the presence of oxygen.
An important way of making ATP without oxygen is called fermentation. It involves glycolysis,
but not the other two stages of aerobic respiration. Many bacteria and yeasts carry out
fermentation. People use these organisms to make yogurt, bread, wine, and biofuels. Human
muscle cells also use fermentation. This occurs when muscle cells cannot get oxygen fast enough
to meet their energy needs through aerobic respiration.
There are two types of fermentation: lactic acid fermentation and alcoholic fermentation. Both
types of fermentation are described below.
Lactic Acid Fermentation
In lactic acid fermentation, pyruvic acid from glycolysis changes to lactic acid. In the process,
NAD+ forms from NADH. NAD+, in turn, lets glycolysis continue. This results in additional
molecules of ATP. This type of fermentation is carried out by the bacteria in yogurt. It is also
used by your own muscle cells when you work them hard and fast.
Did you ever run a race and notice that your muscles feel tired and sore afterward? This is
because your muscle cells used lactic acid fermentation for energy. This causes lactic acid to
build up in the muscles. It is the buildup of lactic acid that makes the muscles feel tired and sore.
Alcoholic Fermentation
In alcoholic fermentation, pyruvic acid changes to alcohol and carbon dioxide. NAD+ also forms
from NADH, allowing glycolysis to continue making ATP. This type of fermentation is carried
out by yeasts and some bacteria. It is used to make bread, wine, and biofuels.
Selection and Preparation for Fermentation and Pickling
Pickling Process:
In chemical pickling, the jar and lid are first boiled in order to sterilize them. The fruits or
vegetables to be pickled are then added to the jar along with brine, vinegar, or both, as well as
spices, and are then allowed to ferment until the desired taste is obtained. The food can be pre-
soaked in brine before transferring to vinegar. This reduces the water content of the food which
would otherwise dilute the vinegar. This method is particularly useful for fruit and vegetables
with high natural water content.
In commercial pickling, a preservative like sodium benzoate or EDTA may also be added to
enhance shelf life. In fermentation pickling, the food itself produces the preservation agent,
typically by a process involving “Lactobacillus” bacteria that produce lactic acid as the
preservative agent.
Selection of Fresh cucumbers
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds
is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts—an
average of 2 pounds per quart.
Quality: Select firm cucumbers of the appropriate size: about 1-1/2 inches for gherkins and 4
inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter
style pickles.
Low-Temperature Pasteurization Treatment
The following treatment results in a better product texture but must be carefully managed to
avoid possible spoilage. Place jars in a canner filled half way with warm (120° to 140°F) water.
Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180° to
185°F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain
that the water temperature is at least 180°F during the entire 30 minutes. Temperatures higher
than 185°F may cause unnecessary softening of pickles. Caution: Use only when recipe
indicates.
2.3 PICKLED ASPARAGUS
Yield: 6 wide-mouth pint jars Yield: 7 12-ounce jars
10 lbs asparagus
6 large garlic cloves
4-1/2 cups water
4-1/2 cups white distilled vinegar (5%)
6 small hot peppers (optional)
1/2 cup canning salt
3 tsp dill seed
Procedure: Wash asparagus well, but gently, under running water. Cut stems from the bottom to
leave spears with tips that fit into the canning jar, leaving a little more than 1/2-inch headspace.
Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack
asparagus into hot jars with the blunt ends down. In an 8-quart saucepot, combine water, vinegar,
hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each
jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2-inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a
dampened clean paper towel. Adjust lids and process.
Requirements for Obtaining Successful Fermented and Pickled Products
1. Brine
A brine consists primarily of salt dissolved in water. Because of the harsh taste a high salt
concentration can give to meats, chefs usually add sugar to the brine as well to counteract the
strong salt flavor. In addition, herbs and aromatics may be added to the brine, although these
have only a mild flavoring effect.
Salt concentration in brines ranges from 3%-6%. The formula given in the procedure
makes a concentration of 3 percent, so you could double the salt (and sugar) if desired. Because
of the salt and sugar concentration in the meat, pan drippings may not be usable for deglazing.
Also, the sugar may burn to the bottom of the pan, so you may want to put a little water in the
bottom of the roasting pan.
There are two ways to determine concentrations of brine solution, one is to measure
discrete quantities of salt and water whereas the other is to use a salinometer.
Metric Measurements (Grammes)
% Concentration 1 Litre 2 Litres 3 Litres 4 Litres
10% 28.5 57 85.5 114
20% 57 114 171 228
30% 88 176 264 352
40% 121.5 243 364.5 486
50% 155.5 311 466.5 622
60% 192.5 385 577.5 770
70% 231.5 463 694.5 926
80% 272.5 545 817.5 1090
90% 318 636 954 1272
100% 367 734 1101 1468
2. Vinegar
Vinegar is classified as a condiment that contains a minimum of 4% w/v (40 g/L) acetic acid
and has a pH value between 2.0 and 3.5. The strength of vinegars may also be quoted in grains,
with 10 grains being equivalent to a concentration of 1% acetic acid. Higher strength vinegars
may be used for pickling; spirit vinegar is made from an alcoholic solution that has been
distilled.
Vinegars are produced from a variety of fermentable substrates; fruits, honey, coconut, malt,
and cereal grains are among the most common, but it may also be produced from alcoholic
drinks such as wine or cider. Frequently, the substrate used reflects the common local crops, for
example, grapes are used in France, rice in Japan, and malt vinegar is common in the United
Kingdom. Vinegars are also important flavoring agents and their potential as “functional foods”
is being investigated. Vinegars are produced from a two-stage fermentation: initially an
anaerobic, alcoholic fermentation of sugars by yeasts, followed by oxidation of the ethanol to
acetic acid by bacteria; this second reaction is known as acetification.
Grain strength refers to the acetic acid content. It is 10 times the acid content. For example:
5% acidity = 50 grain
10% acidity = 100 grain
20% acidity = 200 grain
3. Fermented Vegetable
A large number of vegetables are preserved by lactic acid fermentation around the world.
The most important commercially fermented vegetables in the west are cabbage (sauerkraut),
cucumbers, and olives. Others include carrots, cauliflower, celery, okra, onions, and peppers.
Typically, these fermentations do not involve the use of starter cultures and rely on the natural
flora. Brine solutions are prepared in the fermentation of sauerkraut, pickles, and olives. The
concentration of salt in the brine ranges from 2.25% for sauerkraut to 10% for olives. The
fermentation yields lactic acid as the major product. The salt extracts liquid from the vegetable,
which serves as a substrate for the growth of LAB. Growth of undesirable spoilage
microorganisms is restricted by the salt. Aerobic conditions should be maintained during
fermentation to allow naturally occurring microorganisms to grow and produce enough lactic
acid, and to prevent growth of spoilage microorganisms. Olives receive a special treatment
before brining in that green olives are treated with a 1.25%–2% lye solution (sodium hydroxide),
usually at 21°C–25°C for 4–7 h. This treatment is necessary to remove some of the oleuropein, a
bitter compound in olives. In some countries, the fermentation of cucumbers is controlled by the
addition of acetic acid to prevent growth of spoilage microorganisms, buffered with sodium
acetate or sodium hydroxide, and inoculated with Lb. plantarum alone or in association with
Pediococcus cerevisiae.
The controlled fermentation reduces economic losses and leads to a more uniform product
over a shorter period of time. Many researches have shown a sequential involvement for
different species of LAB. For sauerkraut production, Leuconostoc mesenteroides grows first,
producing lactic acid, acetic acid, and CO2, followed by Lb. brevis and finally Lb. plantarum
grows producing more acid and lowering the pH to below 4.0, allowing the cabbage to be
preserved for long periods of time under anaerobic conditions. The LAB chiefly responsible for
production of high-salt pickles are initially Pediococcus cerevisiae followed by the more acid-
tolerant Lb. plantarum and Lb. brevis. Leuconostoc mesenteroides makes little contribution in
the high-salt pickles but is active in the lowsalt pickles. The microbiology of the olive lactic acid
fermentation is complex with a number of microbial strains being involved. Vaughn et al., have
divided the normal olive fermentation into three stages. The initial stage is the most important
from the standpoint of potential spoilage if the brines are not acidified. Acidification eliminates
the original contaminating population of dangerous Gram-negative and Gram-positive spoilage
bacteria and, at the same time, provides an optimum pH for activity of LAB [59]. The natural
flora of green olives, consisting of a variety of bacteria, yeasts, and molds, carries out the
fermentation with LAB becoming prominent during the intermediate stage.
Leuconostoc mesenteroides and Pediococcus cerevisiae are the first lactics to predominate,
followed by lactobacilli, mainly Lb. plantarum and Lb. brevis.
4. Soy Sauce
Soy sauce is a dark brown liquid produced by the fermentation of soybeans and wheat in a
salt brine. The manufacture of soy sauce starts with the treatment of raw material. Soybeans or
defatted soybean flakes are moistened and cooked. The cooked beans are then mixed with
roasted, cracked wheat in varying ratios for each type of soy sauce. The mixture is inoculated
with a pure culture of Aspergillus oryzae (A. soyae). After 3 days of fermentation, 17%–19% salt
solution is added to the koji to produce a mash called moroni. LAB such as Pediococcus soyae or
Lb. delbrueckii are allowed to grow on the moroni to make it acidic enough to prevent spoilage
and to make it acidic in taste. Yeasts such as Saccharomyces rouxii and Torulopsis sp. grow on
the moroni to produce alcohol and help the formation of flavor. The moroni is aged, pressed to
produce a liquid, soy sauce, which is then pasteurized.
5. Fermentation of Fish
Fermentation of fish is most common in Southeast Asia where fish is a major component of
the human diet. The carbohydrate content of fish is low, usually less than 1%; therefore, for
lactic fermentation an additional source of carbohydrate is required. Ingredients such as rice and
garlic may be added as carbohydrate sources; the carbohydrate reserve in garlic is inulin. The
higher the level of supplemented carbohydrate, the faster the fermentation. The product is often
ready after only a few weeks, making the process much more efficient. The supplementation of
carbohydrates enables the fish to ferment and an acidic, stable product to be made. Sauces and
pastes are prepared using whole, eviscerated, or mashed fish. Low-value, abundant small fish are
most commonly used, often anchovies or related species. Shrimps may also be used. The fish
variety, fermentation conditions, cure duration, and technique all affect the texture, amino acid
content, and volatile flavor profile of the finished product. To get a product with a pleasing,
fragrant aroma, and taste, very fresh fish must be used. The fish are washed and salted using
approximately three parts fish to one part salt. The salting takes the water activity below 0.75,
which prevents normal fish spoilage. Higher concentrations of salt slow the production rate, but
extend the shelf life of the final product. The fish are sealed into vessels for up to 18 months or
more. To shorten the production time, the temperature can be increased; this can be simply
achieved by placing the vessels in direct sunshine.
6. Pickled Green Peas
(about 4 pints)
2 pounds green beans
1 teaspoon cayenne pepper
4 heads dill or 4 teaspoons dill seed
4 cloves garlic
2½ cups water
2½ cups vinegar
(5%) ¼ cup canning or pickling salt
Sterilize canning jars. Rinse, trim ends and cut beans into 4-inch pieces. Pack beans,
lengthwise, into hot jars, leaving ½-inch headspace. To each pint, add ¼ teaspoon cayenne
pepper, 1 clove garlic, and 1 dill head or 1 teaspoon dill seed. Combine remaining ingredients
and bring to a boil. Pour boiling hot liquid over beans, leaving ½-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe jar rims. Adjust lids. Process 5 minutes in a
boiling water canner. Let beans stand for at least two weeks before tasting to allow the flavor to
develop.
Problems Encountered in Fermentation and Pickling
1. Having the fermentation too hot or too cold
Fermentations that are too cool become very sluggish and quite often will not ferment at all.
Fermentations that are too warm can perform poorly as well, and in extreme cases, yeast cells
become damaged, inhibiting their ability to ferment. It is also important to note that
fermentations that are warm are more likely to have growth of unwanted micro-organisms. This
could result into poor taste or spoilage.
2. Adding too much sugar
When fermentation happens, the yeast consumes sugar. The amount of sugar that is available
to the yeast controls it. The higher sugar concentration starts to act as a preservative effecting the
fermentation in a negative way.
3. Lack of nutrients
Having sufficient nutrients in a must in an integral part of a successful fermentation. Without
nutrients, the yeast will not be able to perform to its fullest ability.
4. Using distilled water
Distilled water has had all the oxygen removed from it and it has no minerals either. Yeast
need an ample supply of oxygen to allow them to freely reproduce. Having no minerals can also
have a negative effect to the fermentation process. Minerals are a significant portion of the
nutritional meal that is required by the yeast to perform at their best. In general, minerals can
increase the yeast’s ability to metabolize or consume sugar.
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