**1.6 Fermented cucumbers-related problems**

Compared to the fermentation of liquids such as beer, wine, and milk, unique problems are involved in the fermentation of whole vegetables. Structural integrity has to be preserved in whole vegetables, which is not a factor with liquids [52]. Tissue softening is also a serious defect that can be caused by pectinolytic enzymes of either microbial (primarily fungal) source [53] or of the cucumber fruit itself. Off-flavors and off-colors may result from improper methods of fermentation and handling.

The cucumber pickle industry is faced with waste disposal, in addition to spoilage problems. These wastes consist of the salt used to prevent softening during fermentation and storage, and the organic wastes. Salt concentrations used greatly exceed the 2–3 percent desired in the final product [54].

Thus, after storing the brine, the excess salt must be leached from the cucumbers before they are processed into finished products. Disposal of this nonbiodegradable waste salt is a source of serious environmental concern. As the salt is extracted during leaching, soluble cucumbers, including desirable nutrients and flavor compounds, are also removed. These desirable components are not only lost, they must be degraded before being discharged into waterways. Discharge of salt and organic materials into municipal disposal systems typically entails an extra expense for pickle companies, since municipalities must charge for recovering the cost of handling such waste [55] (**Figure 3**).

**Figure 3.** *Cucumber bloater defect caused by carbon dioxide microbiologically produced during fermentation by either yeasts or LAB [56].*
