Pickling defects: “Floaters” or “bloaters” in fermented cucumbers may result from which of the following causes?

Introduction / Context:
Quality defects in pickled cucumbers are a classic topic in food fermentation. “Floaters” or “bloaters” refer to cucumbers that become buoyant or swollen due to gas pockets, compromising texture and marketability. The defect has multiple etiologies that can operate alone or together.

Given Data / Assumptions:

• Defects may originate preharvest (hollow centers) or during fermentation (gas formation).
• Both yeasts and heterofermentative LAB can produce gas under certain conditions.
• We must select all plausible causes of floating/bloating.

Concept / Approach:
Hollow cucumbers naturally trap brine and gases, promoting flotation. Yeasts at the brine–air interface can generate CO2; if entrained, gas accumulates in tissues. Heterofermentative lactic acid bacteria (e.g., Leuconostoc, Lactobacillus brevis) produce CO2 alongside lactic acid and ethanol/acetate, creating internal gas pockets that cause “bloaters.” Correct brine strength, temperature control, and rapid acidification reduce these risks.

Step-by-Step Solution:
Consider preharvest factors: internal hollowness predisposes to flotation. Account for microbial gas: yeasts at the surface and heterofermentative LAB in tissues. Since multiple mechanisms are valid, choose the inclusive option.

Verification / Alternative check:
Industry troubleshooting guides list hollow fruit, yeast activity, and heterofermentative LAB among primary causes, with mitigation via cultivar selection, salt/acid control, and CO2 venting.

Why Other Options Are Wrong:

• Single-cause options are incomplete because bloaters are multifactorial.
• Low salt alone: Low salt contributes but typically via enabling microbial gas producers rather than acting alone.

Common Pitfalls:
Blaming only yeast scum; many cases are driven by heterofermentative LAB within the fruit matrix.

Final Answer:
All of these causes can lead to floaters/bloaters in cucumbers.