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Journal Abstract Search

160 related items for PubMed ID: 35543556

  • 1. 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
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  • 2. Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect.
    Zhai Y, Pérez-Díaz IM.
    J Food Sci; 2017 Dec 29; 82(12):2987-2996. PubMed ID: 29125622
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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 29; 75(3):C291-6. PubMed ID: 20492282
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  • 4. 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 29; 84(5):1129-1137. PubMed ID: 30994935
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  • 11. 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
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  • 12. 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
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  • 13. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F, Caldwell JM.
    J Food Sci; 2011 Apr 16; 76(3):M198-203. PubMed ID: 21535844
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  • 14. 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
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  • 17. CO2-mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation.
    Zhai Y, Pagán-Medina CG, Pérez-Díaz IM.
    Food Sci Nutr; 2023 Oct 24; 11(10):6178-6187. PubMed ID: 37823135
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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
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