"Shelf-stable" LAB became not-so-stable - can I still use it?

I cultured and have been using LAB, documented in a different thread. The molasses-saturated concentrate (from Phase 3) has been stored in a closed* 1/2 gallon jug in an open cabinet. All was well until about a week ago - I pulled the jug out to find it expanded, with an audible off-gassing when I loosened the lid.
Environment
*The lid was screwed on tightly but I had a paper towel-scrap between lid and jug. (Can't remember my reasoning for that now.)
The jug has been in the back of an open cabinet (no door). The spot is shaded from direct light but is not completely dark. Temperatures have generally been in the mid-60s to mid-70s with 2-3 spikes to 80degF.
Observations
It still smells sweet but may have a new subtle "pickle-y" odor, different than I remember when I first mixed it up.
There are lots of tiny bubbles coming to the top, making a thin foam layer.
Questions
What do you think is happening -
destabilization and reactivation of the LAB?
a double ferment?
contamination w/some other beastie?
something else entirely?
Can I still dilute this and use it on my kitchen scraps effectively?
Can I still dilute it and use it as odor control?

I'm at a decision-making point with the LAB concentrate. I'm still burping it daily, it still smells mostly sweet with perhaps a faint, faint bit of pickle-y - not unpleasant by any means.
In addition to my questions/thoughts from the first post, can anyone tell me if the following thoughts make sense?
If it's gone anaerobic, wouldn't it be obviously stinking?
If it's been contaminated by yeast or mold, wouldn't I be seeing growth of some kind by now (fuzz, film, strands, etc)?

What would you do - keep and use? or toss and culture fresh?






Edited to correct misspelling.