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Figure S1. Experimental flow chart for reproduction of anaerobic lactic acid utilization in fermented cucumber slurry by spoilage microorganisms from reduced NaCl fermented cucumbers.

Figure S2. Experimental flow chart for reproduction of anaerobic lactic acid utilization in fermented cucumber slurry by spoilage microorganisms from a commercial fermentation tank (1M).

Figure S3. Experimental flow chart for reproduction of anaerobic lactic acid utilization in fermented cucumber slurry by spoilage microorganisms from commercial spoiled fermentation brine.

Table S1. Changes in organic acids during anaerobic lactic acid degradation in cucumbers fermented with 0%, 2%, 4%, or 6% NaCl adjusted to pH 3.8, 4.3, or 5.0 (spoilage R1).

Table S2. Biochemical changes during anaerobic lactic acid utilization in FCS (6% NaCl, pH 3.8) by L. buchneri and spoilage organisms from reduced NaCl and commercial cucumber fermentations (spoilage R2).

Table S3. Biochemical changes in FCS (pH 3.8) with varying NaCl concentrations after 22 weeks anaerobic incubation with spoilage organisms (spoilage R4).

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