@article{reina_perez-diaz_breidt_azcarate-peril_medina_butz_2015, title={Characterization of the microbial diversity in yacon spontaneous fermentation at 20 degrees C}, volume={203}, ISSN={["1879-3460"]}, DOI={10.1016/j.ijfoodmicro.2015.03.007}, abstractNote={The prebiotic fructooligosaccharide content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon fermentation with 2% NaCl and define the viability of the proposed process. The biochemical analysis of spontaneous heterolactic fermentation of yacon showed a progressive drop in pH with increased lactic and acetic acids, and the production of mannitol during fermentation. The microbial ecology of yacon fermentation was investigated using culture-dependent and culture-independent methods. Bacterial cell counts revealed a dominance of lactic acid bacteria (LAB) over yeasts, which were also present during the first 2 days of the fermentation. Results showed that the heterofermentative LAB were primarily Leuconostoc species, thus it presents a viable method to achieve long term preservation of this root.}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Reina, L. D. and Perez-Diaz, I. M. and Breidt, F. and Azcarate-Peril, M. A. and Medina, E. and Butz, N.}, year={2015}, month={Jun}, pages={35–40} }
 @article{reina_fleming_humphries_1995, title={MICROBIOLOGICAL CONTROL OF CUCUMBER HYDROCOOLING WATER WITH CHLORINE DIOXIDE}, volume={58}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-58.5.541}, abstractNote={The time required to cool size 2B (3.43 to 3.75-cm-diameter) pickling cucumbers by a commercial spray-type hydrocooler to less than 9°C was about 18 min at typical initial fruit temperatures of 25 to 29°C. During this period, the fruit was exposed to the recycled water, which reached relatively high populations of bacteria (106 to 107 colony forming unites [CFU]/g total aerobes and 105 to 106 CFU/g total Enterobacteriaceae) during a typical day's operation. These numbers exceeded those present on the unwashed fruit, depending upon the volume of fruit previously cooled. Residual chlorine dioxide at 1.3 ppm was found to optimally control (2 to 6 log-cycles reduction) the numbers of bacteria. At 0.95 ppm chlorine dioxide, the numbers of bacteria in the water were relatively static, while at 2.8 and 5.1 ppm the odor of chlorine dioxide became excessive. The bacterial populations in/on the cucumbers were not greatly influenced by chlorine dioxide, even at 5.1 ppm. Apparently, microorganisms on or in the fruit were protected from the chlorine dioxide. Thus, the use of chlorine dioxide in hydrocooling water of cucumbers seems to be an effective means of controlling microbial build-up in the water, but has little effect upon microorganisms on or in the fruit.}, number={5}, journal={JOURNAL OF FOOD PROTECTION}, author={REINA, LD and FLEMING, HP and HUMPHRIES, EG}, year={1995}, month={May}, pages={541–546} }