This research determined the concentration of trehalose, xylose and l-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and l-citrulline to observed mixed culture fermentations. Changes in the biochemistry, pH and colony counts during fermentations were monitored. Trehalose, xylose and l-citrulline were detected in fermentations to15.51 ± 1.68 mM, a fresh cucumber sample at 36.05 mM and in fresh and fermented cucumber samples at 1.05 ± 0.63 mM, respectively. Most of the LAB tested utilized trehalose and xylose in FCJM at pH 4.7. l-citrulline was utilized by L. buchneri and produced by other LAB. l-citrulline (12.43 ± 2.3 mM) was converted to ammonia (14.54 ± 3.60 mM) and the biogenic amine ornithine (14.19 ± 1.07 mM) by L. buchneri at pH 4.7 in the presence of 0.5 ± 0.2 mM glucose enhancing growth by 0.5 log CFU/mL. The use of a mixed starter culture containing L. buchneri aided in the removal of l-citrulline and enhanced the fermentation stability. The utilization of l-citrulline by L. buchneri may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above. This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented cucumbers.

本研究确定了新鲜黄瓜和发酵黄瓜中海藻糖，木糖和l-瓜氨酸的浓度，以及戊糖乳杆菌，植物乳杆菌，短乳杆菌和布氏乳杆菌对它们的利用。通过HPLC测量目标化合物，并在发酵的黄瓜汁中仔细检查乳酸菌利用它们的能力。在新鲜黄瓜汁中添加海藻糖，木糖和1-瓜氨酸，以观察混合培养发酵。监测发酵过程中生化，pH和菌落计数的变化。海藻糖，木糖和l在发酵至15.51±1.68 mM，新鲜黄瓜样品为36.05 mM，在新鲜和发酵黄瓜样品中检测到-瓜氨酸为1.05±0.63 mM。测试的大多数LAB在pH 4.7的FCJM中使用了海藻糖和木糖。1-瓜氨酸被布氏乳杆菌利用并由其他LAB生产。在0.5±0.2 mM葡萄糖存在下，pH 4.7下的布氏乳杆菌将1-瓜氨酸（12.43±2.3 mM）转化为氨（14.54±3.60 mM）和生物胺鸟氨酸（14.19±1.07 mM）。记录CFU / mL。含有布氏乳杆菌的混合发酵剂培养物的使用有助于去除l瓜氨酸，增强了发酵稳定性。布氏乳杆菌对1-瓜氨酸的利用可能是引起黄瓜发酵在pH 3.7或以上的稳定性的原因。这项研究确定了使用三方发酵剂作为发酵黄瓜微生物稳定性的增强剂。