Different garlic forms: (lobster, mashed, crushed) and their effect on quality qualities And the molecular life of the fermented cucumber and flavor

Abstract

This study aimed to isolate and identifye the growth of microorganisms and their effect on pickled cucumber and cabbage, the study also investigated the effect of garlic (in the form of segments, chopped or crushed) on the mentioned pickled –food features . Furthermore, a sense based comparison is made between vinegar-preserved samples and vinegar-garlic preserved ones. The following results have been obtained: 1- The isolation of staph. aureus alone from the samples and the study of its physical and biochemical features. 2- The fresh garlic (segments, chopped and crushed) with concentration of 5%, 7.5%, and 10% showed a damaging percentage of 100% to bacterial growth of staph. Aureus after 24 hours of incubation time compared to the control sample which a mounted to 5.7x104 cell/ml. 3- Decrease in pH values in pickled cucumber and cabbage samples as a result of acid production by lactic–acid bacteria. The final values for the pickled cucumber were 3.2 and for the pickled cabbage 3.4. 4- The results also indicate that the pickled cucumber and cabbage with garlic at various concentrations in their three forms (segment, chopped and crushed) did not show any signs of waste after storage, where as such signs appeared in pickled cucumber and cabbage not treated with garlic after two months of storage.This confirms that garlic has an active and positive effect as a food – preserving material on a ccount of the vital and anti – bacterial compounds contains.