Carbon dioxide cucumber fermentation

The process of making dill pickles does not differ much from that of making sauerkraut as far as the fermentation is concerned. The sugars of the cucumbers diffuse out of the cut cucumbers into the liquor and are fermented by lactic acid bacteria and alcoholic yeasts. As in sauerkraut, B. coli communis and allied bacteria are active fermenters producing hydrogen and carbon dioxide. Oidium lactic finally grows on the surface of the liquor and reduces the acidity. 

Daeschel, M. A., McFeeters, R. R, Fleming, H. P. (1985). Modification of lactic acid bacteria for cucumber fermentations Elimination of carbon dioxide production from malate. Developments in industrial microbiology (Vol. 26). (pp. 339-346). Arlington, VA, USA Society for Industrial Microbiology. 

McFeeters, R. F., Fleming, H. R, Thompson, R. L. (1982a). Malic acid as a source of carbon dioxide in cucumber juice fermentations. Journal of Food Science, 47, 1862-1865. 

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