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Journal Abstract Search

225 related items for PubMed ID: 21535774

  • 1. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines.
    Pérez-Díaz IM, McFeeters RF.
    J Food Sci; 2011 Mar; 76(2):M120-3. PubMed ID: 21535774
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  • 2. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F, Caldwell JM.
    J Food Sci; 2011 Apr; 76(3):M198-203. PubMed ID: 21535844
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  • 3. 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
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  • 4. 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
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  • 5. Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations.
    Anekella K, Pérez-Díaz IM.
    J Food Sci; 2020 Oct; 85(10):3487-3497. PubMed ID: 32893884
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  • 6. Influence of microbial growth on the redox potential of fermented cucumbers.
    Olsen MJ, Pérez-Díaz IM.
    J Food Sci; 2009 Oct; 74(4):M149-53. PubMed ID: 19490331
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  • 7. 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
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  • 8. 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
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  • 9. 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
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  • 13. 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
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  • 14. Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
    Pérez-Díaz IM, Johanningsmeier SD, Anekella K, Pagán-Medina CG, Méndez-Sandoval L, Arellano C, Price R, Daughtry KV, Borges M, Bream C, Connelly L, Dieck SE, Levi MT, McMurtrie EK, Smith RE, Theora JC, Wendland P, Gómez-Rodríguez F, Arroyo-López FN.
    Food Microbiol; 2021 Apr; 94():103652. PubMed ID: 33279077
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  • 15. Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
    Lu HJ, Breidt F, Pérez-Díaz I.
    J Food Sci; 2013 Feb; 78(2):M264-9. PubMed ID: 23330823
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  • 16. Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations.
    Wouters D, Grosu-Tudor S, Zamfir M, De Vuyst L.
    J Sci Food Agric; 2013 Oct; 93(13):3352-61. PubMed ID: 23605727
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  • 17. Effects of a mixture of lactic acid bacteria applied as a freeze-dried or fresh culture on the fermentation of alfalfa silage.
    Kizilsimsek M, Schmidt RJ, Kung L.
    J Dairy Sci; 2007 Dec; 90(12):5698-705. PubMed ID: 18024762
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  • 18. Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation.
    Zhai Y, Pérez-Díaz IM.
    Food Microbiol; 2020 Oct; 91():103536. PubMed ID: 32539962
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