The fermentation of vegetables is a traditional preservation method, that experiences a renaissance even in domestic households. Table salt is added to the fermentation batches to favor the growth of lactic acid bacteria usually. On an industrial scale, the fermentation brine is typically prepared with non-iodized table salt. In our study, we investigated the microbiota of cucumber fermentations using culture-dependent and -independent methods. We could show that the fermentation process of cucumbers and the involved microbiota is influenced by the concentration of table salt and not by the use of iodized table salt. Therefore, we conclude that the use of iodized table salt does not negatively affect the fermentation process. We could verify that iodine permeates the cucumbers by diffusion, leading to satisfactory iodine concentrations in the final food product. The industrial use of iodized table salt in food fermentations could contribute to maintain a constant iodine supply to the general public.

蔬菜的发酵是一种传统的保存方法，即使在家庭中也经历了复兴。将食盐添加到发酵批次中通常有利于乳酸菌的生长。在工业规模上，发酵盐水通常用非碘食盐制备。在我们的研究中，我们使用依赖于培养物和不依赖于培养物的方法研究了黄瓜发酵的微生物群。我们可以证明黄瓜及其微生物群的发酵过程受食盐浓度的影响，而不是受碘化食盐的影响。因此，我们得出结论，加碘食盐不会对发酵过程产生负面影响。我们可以验证碘是否通过扩散渗透到黄瓜中，导致最终食品中的碘含量令人满意。食品发酵中加碘食盐的工业用途可有助于维持向公众的恒定碘供应。