Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation

Development of bloater defect in cucumber fermentations is the result carbon dioxide (CO2) production by indigenous microbiota. The amounts CO2 needed to cause brined with low salt and potential microbial contributors gas were identified. carbonation acidified cucumbers showed that 28.68 ± 6.04 mM (12%) or higher dissolved induces defect. microbiome biochemistry (n = 9) 25 calcium chloride (CaCl2) 345 sodium (NaCl) 1.06 M NaCl monitored on day 0, 2, 3, 5, 8, 15 21 using culture dependent independent microbiological techniques High-Performance Liquid Chromatography. Changes pH, concentrations incidence also followed. enumeration Enterobacteriaceae Violet Red Bile Glucose agar plates detected a cell density 5.2 0.7 log CFU/g which declined undetectable levels 8. A metagenomic analysis identified Leuconostocaceae all at 10 62%. presence both bacterial families CaCl2 coincided index 24.0 10.3 58.8 23.9. prevalence Lactobacillaceae fermentation 41.7 5 suggests contribution This study identifies utilization sugars malic acid Lactobacillaceae, as during consequent