159 related articles for article (PubMed ID: 36254496)
1. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
Pérez-Díaz IM; Medina E; Page CA; Johanningsmeier SD; Daughtry KV; Moeller L
J Food Sci; 2022 Nov; 87(11):5054-5069. PubMed ID: 36254496
[TBL] [Abstract][Full Text] [Related]
2. Modulation of the bacterial population in commercial cucumber fermentations by brining salt type.
Pérez-Díaz IM; Dickey AN; Fitria R; Ravishankar N; Hayes J; Campbell K; Arritt F
J Appl Microbiol; 2020 Jun; 128(6):1678-1693. PubMed ID: 31997433
[TBL] [Abstract][Full Text] [Related]
3. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.
Johanningsmeier SD; Franco W; Perez-Diaz I; McFeeters RF
J Food Sci; 2012 Jul; 77(7):M397-404. PubMed ID: 22757713
[TBL] [Abstract][Full Text] [Related]
4. Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect.
Zhai Y; Pérez-Díaz IM
J Food Sci; 2017 Dec; 82(12):2987-2996. PubMed ID: 29125622
[TBL] [Abstract][Full Text] [Related]
5. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
Franco W; Pérez-Díaz IM
J Food Sci; 2012 Oct; 77(10):M586-92. PubMed ID: 22924596
[TBL] [Abstract][Full Text] [Related]
6. Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.
Pérez-Díaz IM; McFeeters RF; Moeller L; Johanningsmeier SD; Hayes J; Fornea DS; Rosenberg L; Gilbert C; Custis N; Beene K; Bass D
J Food Sci; 2015 Dec; 80(12):M2827-36. PubMed ID: 26512798
[TBL] [Abstract][Full Text] [Related]
7. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts.
Pérez-Díaz IM
J Food Sci; 2011 Sep; 76(7):M473-7. PubMed ID: 21824132
[TBL] [Abstract][Full Text] [Related]
8. Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.
Rothwell MAR; Zhai Y; Pagán-Medina CG; Pérez-Díaz IM
Microbiol Spectr; 2022 Jun; 10(3):e0103121. PubMed ID: 35543556
[TBL] [Abstract][Full Text] [Related]
9. Characteristics of spoilage-associated secondary cucumber fermentation.
Franco W; Pérez-Díaz IM; Johanningsmeier SD; McFeeters RF
Appl Environ Microbiol; 2012 Feb; 78(4):1273-84. PubMed ID: 22179234
[TBL] [Abstract][Full Text] [Related]
10. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.
Franco W; Pérez-Díaz IM
Food Microbiol; 2012 Dec; 32(2):338-44. PubMed ID: 22986199
[TBL] [Abstract][Full Text] [Related]
11. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines.
McMurtrie EK; Johanningsmeier SD; Breidt F; Price RE
J Food Sci; 2019 May; 84(5):1129-1137. PubMed ID: 30994935
[TBL] [Abstract][Full Text] [Related]
12. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
McFeeters RF; Pérez-Díaz I
J Food Sci; 2010 Apr; 75(3):C291-6. PubMed ID: 20492282
[TBL] [Abstract][Full Text] [Related]
13. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.
Johanningsmeier SD; McFeeters RF
Food Microbiol; 2013 Sep; 35(2):129-35. PubMed ID: 23664264
[TBL] [Abstract][Full Text] [Related]
14. Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives.
Arroyo López FN; Durán Quintana MC; Garrido Fernández A
J Food Prot; 2006 Jun; 69(6):1354-64. PubMed ID: 16786857
[TBL] [Abstract][Full Text] [Related]
15. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
Pérez-Díaz IM; McFeeters RF
J Food Sci; 2010 May; 75(4):M204-8. PubMed ID: 20546411
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.
Zhai Y; Pérez-Díaz IM; Diaz JT; Lombardi RL; Connelly LE
J Appl Microbiol; 2018 Jan; 124(1):197-208. PubMed ID: 29091336
[TBL] [Abstract][Full Text] [Related]
17. Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.
Ucar RA; Pérez-Díaz IM; Dean LL
Food Microbiol; 2020 Oct; 91():103454. PubMed ID: 32539957
[TBL] [Abstract][Full Text] [Related]
18. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.
Breidt F; Medina E; Wafa D; Pérez-Díaz I; Franco W; Huang HY; Johanningsmeier SD; Kim JH
J Food Sci; 2013 Mar; 78(3):M470-6. PubMed ID: 23458751
[TBL] [Abstract][Full Text] [Related]
19. Microbial interactions associated with secondary cucumber fermentation.
Franco W; Pérez-Díaz IM
J Appl Microbiol; 2013 Jan; 114(1):161-72. PubMed ID: 23013318
[TBL] [Abstract][Full Text] [Related]
20. Vegetable fermentations brined with low salt for reclaiming food waste.
Little C; Cruz-Martínez V; St Fort DP; Pagán-Medina C; Page CA; Perez-Perez Y; Taveirne ME; Lee AM; Arroyo-González N; Santiago-Ortiz C; Pérez-Díaz IM
J Food Sci; 2022 May; 87(5):2121-2132. PubMed ID: 35347716
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]