In this experiment we studied the cucumber pickling process. Ingredients of cucumber pickles are cucumbers, vinegar, salt, citric acid and water. Each group studied with different ratio of ingredients. Our group, A5, was studied with 10% salt, 10% vinegar, 1% citric acid. Salt is used for to prevent growth of unwanted microorganisms and also provides hardness to the cucumbers. Vinegar provides taste and flavor also helps fermentation process. Citric acid arranges the acidity of the medium. At the end of the fermentation process lactic acid is formed.

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