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Journal Abstract Search

208 related items for PubMed ID: 31997433

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation.
    Zhai Y, Pérez-Díaz IM.
    Int J Food Microbiol; 2021 Apr 16; 344():109115. PubMed ID: 33662901
    [Abstract] [Full Text] [Related]

  • 3. 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 16; 80(12):M2827-36. PubMed ID: 26512798
    [Abstract] [Full Text] [Related]

  • 4. 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 16; 87(11):5054-5069. PubMed ID: 36254496
    [Abstract] [Full Text] [Related]

  • 5. Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.
    Pérez-Díaz IM, Hayes JS, Medina E, Webber AM, Butz N, Dickey AN, Lu Z, Azcarate-Peril MA.
    Food Microbiol; 2019 Feb 16; 77():10-20. PubMed ID: 30297040
    [Abstract] [Full Text] [Related]

  • 6. 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 16; 84(5):1129-1137. PubMed ID: 30994935
    [Abstract] [Full Text] [Related]

  • 7. 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 16; 124(1):197-208. PubMed ID: 29091336
    [Abstract] [Full Text] [Related]

  • 8. Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect.
    Zhai Y, Pérez-Díaz IM.
    J Food Sci; 2017 Dec 16; 82(12):2987-2996. PubMed ID: 29125622
    [Abstract] [Full Text] [Related]

  • 9. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
    McFeeters RF, Pérez-Díaz I.
    J Food Sci; 2010 Apr 16; 75(3):C291-6. PubMed ID: 20492282
    [Abstract] [Full Text] [Related]

  • 10. 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 29; 10(3):e0103121. PubMed ID: 35543556
    [Abstract] [Full Text] [Related]

  • 11. Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation.
    Zhai Y, Pérez-Díaz IM.
    Food Microbiol; 2020 Oct 29; 91():103536. PubMed ID: 32539962
    [Abstract] [Full Text] [Related]

  • 12. 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 29; 77(7):M397-404. PubMed ID: 22757713
    [Abstract] [Full Text] [Related]

  • 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 29; 91():103454. PubMed ID: 32539957
    [Abstract] [Full Text] [Related]

  • 14. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
    Pérez-Díaz IM, Hayes J, Medina E, Anekella K, Daughtry K, Dieck S, Levi M, Price R, Butz N, Lu Z, Azcarate-Peril MA.
    Food Microbiol; 2017 May 29; 63():217-227. PubMed ID: 28040172
    [Abstract] [Full Text] [Related]

  • 15. 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 29; 77(10):M586-92. PubMed ID: 22924596
    [Abstract] [Full Text] [Related]

  • 16. Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers.
    Stoll DA, Müller A, Meinhardt AK, Dötsch A, Greiner R, Kulling SE, Huch M.
    Food Microbiol; 2020 Dec 29; 92():103552. PubMed ID: 32950146
    [Abstract] [Full Text] [Related]

  • 17. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride.
    Świder O, Wójcicki M, Bujak M, Juszczuk-Kubiak E, Szczepańska M, Roszko MŁ.
    Molecules; 2021 Sep 24; 26(19):. PubMed ID: 34641340
    [Abstract] [Full Text] [Related]

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  • 19. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.
    Wilson EM, Johanningsmeier SD, Osborne JA.
    J Food Sci; 2015 Jun 24; 80(6):S1360-7. PubMed ID: 25981784
    [Abstract] [Full Text] [Related]

  • 20. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F, Caldwell JM.
    J Food Sci; 2011 Apr 24; 76(3):M198-203. PubMed ID: 21535844
    [Abstract] [Full Text] [Related]

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