L. C. McDonald

Works (3)

Updated: July 5th, 2023 15:53

1991 journal article

ACIDIFICATION EFFECTS ON MICROBIAL-POPULATIONS DURING INITIATION OF CUCUMBER FERMENTATION

JOURNAL OF FOOD SCIENCE, 56(5), 1353-&.

By: L. Mcdonald*, H. Fleming n & M. Daeschel*

TL;DR: Obtaining predominant fermentation of brined cucumbers by added cultures was difficult due to presence of natural microflora on/in the cucumbers and the harsh environment of the brine (high salt, low nutrients). (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

1991 journal article

Use of continuous culture for internal pH determination of lactic acid bacteria

Food Microbiology, 8(2), 137–142.

By: L. McDonald n, H. Hassan n , H. Fleming n & M. Daeschel n

TL;DR: Oxygen, manganese, cell density, external pH, and organic acid production were shown not to influence the internal pH of these bacteria when grown in continuous culture. (via Semantic Scholar)
Sources: NC State University Libraries, Crossref, NC State University Libraries
Added: August 6, 2018

1990 journal article

Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum

Applied and Environmental Microbiology, 56(7), 2120.

By: L. McDonald, H. Fleming & H. Hassan

Source: NC State University Libraries
Added: August 6, 2018

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