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Pustule Formation By Lactobacilli On Fermented Vegetables, T.L. Thompson, W.E. Engelhard, Hilliard Pivnik

Papers in Microbiology

Genuine dill pickles are the product resulting from the fermentation, predominantly lactic, of cucumbers immersed in a brine containing 3 to 4 per cent salt. The brine also contains dill weed and may contain spices and garlic or extracts of their essential oils. Genuine dill tomatoes are manufactured from green tomatoes by a fermentation similar to that used for pickles (Fabian and Wadsworth, 1944).
Lactobacillus plantarum is commonly associated with the fermentation of pickles (Pederson, 1936), although other lactobacilli and some yeasts undoubtedly play a role. A survery of the literature failed to uncover any reports concerning the microbial flora …