{"id":23267,"date":"2026-09-28T12:38:20","date_gmt":"2026-09-28T10:38:20","guid":{"rendered":"https:\/\/danubagarden.hu\/?p=23267"},"modified":"2026-09-28T12:42:54","modified_gmt":"2026-09-28T10:42:54","slug":"microbacrol-3","status":"publish","type":"post","link":"https:\/\/danubagarden.hu\/en\/mikrobakrol-3\/","title":{"rendered":"Chapter 3"},"content":{"rendered":"

Why don\u2019t pickled gherkins go off?<\/strong><\/mark><\/p>\n\n\n\n

The microbes that protect our food<\/h2>\n\n\n\n

Food goes off particularly quickly in the summer. There is a simple reason for this: most bacteria <\/strong>For them, the warm temperature and the near-neutral pH provide an ideal environment for reproduction. As the temperature rises, the bacteria that cause spoilage and most diseases also multiply more rapidly.<\/p>\n\n\n\n

However, centuries ago, humankind learnt how to turn this to its own advantage.<\/p>\n\n\n\n

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\"Fermentation\"<\/figure>\n<\/div>\n\n\n\n
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The solution is the fermentation, that is, controlled fermentation.<\/strong> During this process, it is not the harmful but the beneficial microorganisms that take over. These bacteria and yeasts produce organic acids \u2013 such as lactic acid, acetic acid or propionic acid \u2013 which lower the pH of the food. In an acidic environment, most spoilage and pathogenic bacteria are no longer able to multiply; indeed, many of them are killed off.<\/p>\n\n\n\n

This is how the pickled gherkins, sauerkraut, various cheeses and yoghurt<\/strong> as well. Fermentation not only preserves food, but also develops its characteristic flavour and aroma.<\/p>\n<\/div>\n<\/div>\n\n\n\n

But where do the beneficial microorganisms needed for fermentation come from?<\/strong><\/h2>\n\n\n\n

The process is largely driven by substances naturally present on the surface of fruit and vegetables microbes <\/strong>launch it.<\/p>\n\n\n\n