A two-step trial was used to optimize the culture condition of naturally lacto-fermented cucumbers. In the first trial, changes in pH values and total biogenic amines were measured to optimize the pickling juice formula. A 15% crystal sugar solution with low-salt brine at 4 °C was proved to be the best formula. In the second trial, pH values, organic acids, total phenolics, flavonoids, saponins and free amino acids, as well as biogenic amines and nitrites under the optimal pickling formula were measured. The optimal fermentation day was suggested at around 8 days. During the cucumber's fermentation process, the pH value was quickly lowered to <4.6. Meanwhile, the functional ingredients increased significantly. In contrast, total biogenic amines and nitrites did not exceed the risk limit, evidencing the safety and functional characteristics for the naturally lacto-fermented cucumbers. The two-step trial has evidenced the possibility to develop desirable lacto-fermented cucumbers.
Keywords: Functional ingredients; Lactic acid; Naturally lacto-fermented cucumbers; Total biogenic amines.
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