Evaluation of sensorial, chemical, and microbial characteristics of pickled cucumber supplied in Shiraz

ABSTRACT

Background: Cucumber is one of the vegetables that are widely preserved by fermentation in brine. Vegetables such as cucumber are normally not washed in the commercial centers and this causes microbial growth during fermentation. At the beginning of the fermentation process, lactic acid bacteria, depending on the environmental conditions, begin to grow. The aim of this study was to compare the microbial, chemical, and sensorial characteristics of canned and bulk pickles