Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence

Accumulation of carbon dioxide (CO2) in cucumber fermentations is known to cause hollow cavities inside whole fruits or bloaters, conducive to economic losses for the pickling industry. This study focused on evaluating the use of a malic acid decarboxylase (MDC)‐deficient starter culture to minimize CO2 production and the resulting bloater index in sodium chloride‐free cucumber fermentations brined with CaCl2. Attempts to isolate autochthonous...