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

Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients

“…Data presented by others and discussed above agree with our conclusion and extends the survival window for up to 5 days. In another study by Zhai and Pérez-Díaz ( 24 ), it was observed that Pantoea is the only Enterobacteriaceae genus capable of surviving in low salt cucumber fermentations passed day 5 and that the use of a Lb. pentosus stater culture expands the spectrum to Pseudomonas sp.…”

“…As for most microbes, it is generally understood that the presence of ɣ-proteobacteria in vegetable fermentations is modulated by temperature, water content, oxygen availability and salt concentration. Species of Enterobacteriaceae are known to produce enough carbon dioxide in cucumber fermentations to cause bloater defect ( 21 – 24 ). Enterobacter cloacae was isolated from gaseous commercial cucumber fermentations brined with 1 M (5.7%) to 3 M (17.4%) NaCl and found able to grow at 5 to 45°C, at a minimum pH of 4.25 ( 21 ).…”

Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation

“…Pantoea ananatis is primarily recognized as a plant pathogen but is also associated with bacteremia in human patients ( 6 ). Both Pantoea and Enterobacter contribute to fermented cucumber bloater defect characterized by the formation of hollow cavities inside the fruit ( 7 ). The three genera are commonly isolated from fresh cucumber fermentation, but the density of such bacterial populations decline as a function of acidification through time to a pH below 4.5 ( 8 ).…”

CO2‐mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation

“…Production of CO 2 in cucumber fermentations corresponds to the presence of Enterobacteriaceae, such as Enterobacter spp., Leuconostocaceae, and Lactobacillaceae in combination with yeasts (Etchells et al, 1945(Etchells et al, , 1968Etchells & Jones, 1941;Fleming et al, 1973a;McDonald et al, 1991;Zhai & Pérez-Díaz, 2020, 2021.…”

“…Production of CO 2 in cucumber fermentations corresponds to the presence of Enterobacteriaceae , such as Enterobacter spp., Leuconostocaceae , and Lactobacillaceae in combination with yeasts (Etchells et al, 1945 , 1968 ; Etchells & Jones, 1941 ; Fleming et al, 1973a ; McDonald et al, 1991 ; Zhai & Pérez‐Díaz, 2020 , 2021 ). Of such bacterial families, only Leuconostocaceae has been directly implicated in the development of fermented cucumber bloater defect (Zhai & Pérez‐Díaz, 2020 ).…”