NURSING ANM AND GNM

Detailed explanation-1: -Why are lactic acid bacteria good? As lactic acid bacteria grow in your pickle crock, they digest sugars in the cucumbers and produce lactic acid. Not only does this acid give the pickles their characteristic sour tang, it controls the spread of spoilage microbes.

Detailed explanation-2: -Pickles are good appetizers, consumed by people of all ages and contain large amounts of lactobacilli which are important for the digestion of grains and vegetables, and have beneficial probiotic properties (Lal et al. 2010).

Detailed explanation-3: -These pickles are made with simple ingredients. You’ll need vinegar (I prefer rice vinegar’s mild flavor), fresh dill (technically optional, but delicious), a couple cloves of garlic, and a few basic seasonings. I added a touch of sweetener, too-just enough to cut the bite of vinegar.

Detailed explanation-4: -Pickling is the process of preserving edible products in an acid solution, usually vinegar, or in salt solution (brine). In the latter case, the acid that does the preservative action (lactic acid mainly) is produced by fermentation. The process of pickling is also known as brining and the resulting foods as pickles.

Detailed explanation-5: -Bloaters are those pickles that float on the brine and are hollow or have large air spaces in the interior. This condition is caused by gas-forming microorganisms, i.e. gaseous fermentation. Enterobacter spp., lactobacilli, and Pediococci have been implicated as causes of bloaters.