Fermented cucumber bloater defect, caused by the accumulation of microbiologically produced carbon dioxide (CO₂), creates significant economic losses for the pickling industry. The ability of Leuconostocaceae, indigenous to cucumber, to grow and produce CO₂ during a fermentation and cause bloater defect was evaluated. Leuconostocaceae grew and produced over 40% CO₂ in cucumber juice medium, used as a model for cucumber fermentation. The inoculation of Leuconostocaceae to 5 Log CFU/g in cucumber fermentations brined with 25 mM calcium chloride and 6 mM potassium sorbate resulted in no significant differences in bloater defect, colony counts from MRS and VRBG agar plates or the fermentation biochemistry; suggesting an inability of the inoculated bacterial species to prevail in the bioconversion. Acidified cucumbers were subjected to a fermentation inoculated with a Leuconostoc lactis starter culture after raising the pH to 5.9 ± 0.4. CO₂ was produced in the acidified cucumber fermentations to 13.6 ± 3.5% yielding a bloater index of 21.3 ± 6.4; while 8.6 ± 0.8% CO₂ and a bloater index of 5.2 ± 5.9 were observed in the non-inoculated control jars. Together the data collected demonstrate that Leuconostocaceae can produce enough CO₂ to contribute to bloater defect, if not outcompeted by the leading lactic acid bacteria in a cucumber fermentation.

由微生物产生的二氧化碳（CO ₂）积累引起的发酵黄瓜膨胀剂缺陷，对酸洗行业造成了巨大的经济损失。的能力Leuconostocaceae生长，并产生CO，土著到黄瓜，₂发酵和原因熏鱼缺陷期间进行评价。白带菌科在黄瓜汁培养基中生长并产生超过40％的CO ₂，用作黄瓜发酵的模型。白带菌科的接种在用25 mM氯化钙和6 mM山梨酸钾盐水腌制的黄瓜发酵中，至5 Log CFU / g的膨胀度缺陷，MRS和VRBG琼脂平板的菌落计数或发酵生物化学无明显差异；提示接种的细菌无法在生物转化中占优势。酸化黄瓜进行与接种发酵明串珠球菌将pH升高至5.9±0.4后发酵剂培养物。在酸化的黄瓜发酵中产生的CO ₂为13.6±3.5％，膨胀指数为21.3±6.4；而在未接种的对照瓶中观察到8.6±0.8％CO ₂和膨胀指数为5.2±5.9。收集到的数据一起表明白带菌科如果不被黄瓜发酵中主要的乳酸菌所竞争，它可以产生足够的CO ₂来导致膨胀缺陷。