Kinetic Analysis of Cell Growth and Acid Formation in Radish (Raphanus sativus L.) Pickle

Kabindra  Bhattarai; Navin Gautam; Kshitiz  Luitel

doi:10.70851/jfines.2025.2(3).175.181

Authors

Kabindra Bhattarai Central Campus of Technology, Dharan, Nepal Author
Navin Gautam Central Campus of Technology, Tribhuvan University, Dharan, Nepal Author https://orcid.org/0009-0005-9986-2405
Kshitiz Luitel Central Campus of Technology, Tribhuvan University, Dharan, Nepal Author

DOI:

https://doi.org/10.70851/jfines.2025.2(3).175.181

Keywords:

Radish pickle, Lactic Acid Bacteria (LAB), Cell growth kinetics, Food fermentations

Abstract

This work was conducted to investigate the kinetics of Lactic Acid Bacteria growth and lactic acid production during 16 days of radish pickle fermentation. Pickle was prepared following the traditional process. Parameters like lactic acid bacteria count, titratable acidity (% lactic acid) and pH were determined. The fermentation was carried out in anaerobic condition using air tight jars. The samples were kept in three different temperatures for fermentation namely; 4⁰C, 37⁰C and . No significant differences (p>0.05) in acidity and pH were observed among samples after the first and second days of fermentation. Acidity and pH of pickle observed from day three through the end of the fermentation period were found to be significantly different (p<0.05). Pickle acidity increased and pH decreased during fermentation at refrigerated, room, and incubation temperatures. The number of LAB increased significantly during fermentation, starting at 4.56 log10 CFU/g and reaching 6.4 log10 CFU/g at refrigerated temperature (T₁), 10.45 log10 CFU/g and 10.2 log10 CFU/g at room temperature (T₃) and incubation temperature (T₂) respectively.

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