Fermentation du citron par inoculation microbienne

Abstract

Lemon fermentations conducted with a microbial inoculum

Certain lactic bacteria are universally used to improve the taste, the texture and to preserve vegetables. The present work attempts to replace the traditional process known in Morocco by a controlled process allowing the fermentation and the preservation of lemon. We isolated and selected lactic bacteria and yeasts with big acidifying capacity and with high fermentative potential able to preserve and to ferment in a natural way the lemon without addition of chemical conservatives and without acidification of the brine. Thirty bacterial strains were isolated, the lactic bacterium B2 and the yeast L1 were used as a starter. The fermentation of the lemon was realized according to the following three experimental protocols: a spontaneous fermentation, the second realized by a mixture of the two micro organisms (B2 and L1) and in the third we used the yeast L1 until the pH drops to 3, 5 then the brine was inoculated by the lactic acid bacterium B2. The parameters measured were cells counts (yeasts, lactic acid bacteria, FMAT, coli forms), and contents of other organic acids, pH and temperature. The content of organic acids was increased with time and the pH dropped with time from 6, 5 to 2. Controlled fermentation allowed us to a reduce time of fermentation; lemons with homogeneous and satisfactory final hygienic quality were obtained.