Bacteriological and Chemical Studies on Egyptian Pickles

The resulting products however, depend on several Factores such as the way of manufacturing, chemical constitution of the vegetable, kinds and types of micro--organisms and methods of salting ....etc. The industry of pickling has not received enough attention from investigators. the work yet done is fragmentary. very little is done concerning the Study of the types of organisms occurring in the various stages of pickling. chemical analyses of the fermenting products at these stages arecalso lacking.- Carry on this work wich tackles the foregoing points on Pickles. In View of the fact that there are many types of Pickles, the author confined himself to study onely three types of pickles namely cucumbers, carrots and turnips. These types were chosen however, on account of their wide distribution and high consumption.