Influence of sodium chloride concentration on the controlled lactic acid fermentation of “Almagro” eggplants

The effect of a commercial Lactobacillus starter and sodium chloride concentration on the fermentation of “Almagro” eggplants (Solanum melongena L. var. esculentum depressum) was studied. The results of fermentation using added starter and varying salt concentrations (4, 6, and 10% w/v) in brine were compared with the results of spontaneous fermentation taking place in brine with a salt concentration of 4%. Fresh fruits, medium in size (34–44 g), were used in all cases; all fruits were blanched under identical conditions. Temperature in the fermenters was 32±2°C. The results obtained indicate that addition of a suitable starter shortened the fermentation process, provided the salt concentration in the brine did not exceed 6%. In the conditions tested, the eggplants obtained after fermentation were found to be of good quality though somewhat bitter which may explained by the starter employed.