A stud) of the availability of the vitamins and amino acids esser ial for Lactobacillu8 plantarum in cucumber fermentations (Costilow and Fabian, 1953b) indicated that the concentrations of some of these nutrients were influenced by the microflora present. Therefore, a survey was made of two species of bacteria and four yeast species that have been found to be most active in cucumber fermentati...