Fermented cucumbers are the raw material for production of many commonly consumed pickle products, such as hamburger dill chips and sweet relish.
Cucumbers are typically fermented in brine solutions in large open tanks and may be held in bulk storage for many months prior to processing.
Recent evidence in the study of fermented cucumber spoilage indicates the potential involvement of Lactobacillus buchneri.
The chemical changes that have been observed during fermented cucumber spoilage were similar to those demonstrated in silage inoculated with L. buchneri as a fermentation adjunct