Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

中文翻译：

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植物乳杆菌和戊糖片球菌本土益生菌兼发酵剂对发酵黄瓜的强化作用

黄瓜发酵传统上使用乳酸菌进行。益生菌培养物在食品发酵中的参与保证了增强的感官特性并保护食品免于变质。从自发发酵的黄瓜中分离出本土乳酸菌并鉴定到种水平。只有被判定为对人类食用安全的菌株才被检查其技术和功能特性。菌株效率基于在模拟 GIT 条件和发酵过程中维持大量活细胞、显着的抗氧化活性、EPS 产生、亚硝酸盐降解以及对革兰氏阳性和革兰氏阴性食源性病原体的抗菌能力。两种菌株，植物乳杆菌 NPL 1258 和戊糖片球菌 NPL 1264，展示了一系列有前景的功能和技术属性，被选为混合种发酵剂，用于对本地黄瓜品种进行受控乳酸发酵。当单独测试时，相对于其组成菌株，该联合体在 4% NaCl 和 0.2% 菊粉 (w/v) 下显示出更快的基于乳酸的酸化和更多的活细胞。感官评价基于质地、味道、香气和余味对乳酸发酵黄瓜进行了可接受的评价。结果表明，原地LAB发酵剂可以缩短发酵周期，减少病原菌数量，从而提高发酵黄瓜的保质期和品质。