Determination of optimum fermentation quality of capers (capparis ovata desf. Var. canescens) in different brine conditions

Lactic acid, citric acid, yogurt and starter culture (Lactobacillus plantarum) inoculation were tested singly in brines for the fermentation of raw caper buds (Capparis ovata Desf. var. canescens). The buds were divided into two different sizes, small and big, according to their diameters before fermentation, and the effects of bud size on the fermentation were also investigated. Ten percent salt containing brine was evaluated as the control brine. Small buds could be recommended for their higher acidity levels and hardness scores. Citric and lactic acid addition revealed very low pH values (2.14-2.60) and high acidity levels (1.2-1.7%). Starter culture inoculation or yogurt addition to the brine resulted in lower acidity values, similar to the control brine. Lactic and citric acid addition not only accelerated the acidification rate, but also decreased the growth in the brine during fermentation. The differences between flavor and color scores of samples were not statistically significant from the bud size point of view, while these differences were significant for hardness scores (P < 0.01). The best initial brine conditions deduced from the physicochemical, microbiological and sensory results were citric acid and lactic acid added brine types.