Zhongjing Lu

Works (6)

Updated: July 5th, 2023 16:01

2018 journal article

Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl

FOOD MICROBIOLOGY, 77, 10–20.

By: I. Perez-Diaz  n, J. Hayes n, E. Medina  n, A. Webber  n, N. Butz*, A. Dickey n, Z. Lu*, M. Azcarate-Peril *

author keywords: Aerobic bacteria; Gram-negative; Cucumber fermentation; Microbiome
MeSH headings : Bacteria / classification; Bacteria / genetics; Bacteria / isolation & purification; Cucumis sativus / microbiology; DNA, Bacterial; Fermentation; Fermented Foods / microbiology; Food Microbiology; Hydrogen-Ion Concentration; Microbiota; Oxygen / analysis; RNA, Ribosomal, 16S / genetics; Salts; Sodium Chloride / metabolism
TL;DR: Whether the low relative abundance of non-LAB in commercial cucumber fermentations, in particular Pseudomonas and Enterobacteriaceae, impacts the quality of fermented cucumbers is elucidated. (via Semantic Scholar)
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Source: Web Of Science
Added: October 19, 2018

2003 journal article

Bacteriophage ecology in commercial sauerkraut fermentations

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202.

By: Z. Lu n, F. Breidt n, V. Plengvidhya n & H. Fleming n

MeSH headings : Bacteriophages / classification; Bacteriophages / isolation & purification; Bacteriophages / physiology; Brassica / microbiology; Colony Count, Microbial; Ecosystem; Fermentation; Food-Processing Industry / methods; Lactobacillus / classification; Lactobacillus / isolation & purification; Lactobacillus / virology; Leuconostoc / classification; Leuconostoc / isolation & purification; Leuconostoc / virology; Microscopy, Electron; Myoviridae / classification; Myoviridae / genetics; Myoviridae / isolation & purification; Myoviridae / physiology; Siphoviridae / classification; Siphoviridae / genetics; Siphoviridae / isolation & purification; Siphoviridae / physiology
TL;DR: The results from this study demonstrated for the first time the complex phage ecology present in commercial sauerkraut fermentations, providing new insights into the bioprocess of vegetable fermentations. (via Semantic Scholar)
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Added: August 6, 2018

2003 journal article

Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 84(2), 225–235.

By: Z. Lu n, F. Breidt n, H. Fleming n, E. Altermann n & T. Klaenhammer n

author keywords: bacteriophage; Lactobacillus plantarum; lactic acid bacteria; vegetable fermentation; cucumber fermentation
MeSH headings : Adsorption; Bacteriophages / genetics; Bacteriophages / isolation & purification; Bacteriophages / physiology; Cucumis sativus / microbiology; Culture Media / chemistry; DNA, Viral / analysis; Electrophoresis, Polyacrylamide Gel; Fermentation; Food Microbiology; Genome, Viral; Hydrogen-Ion Concentration; Kinetics; Lactobacillus / virology
TL;DR: A virulent Lactobacillus plantarum bacteriophage, PhiJL-1, was isolated from a commercial cucumber fermentation and sequenced to reveal a linear, double-stranded DNA that may be important for the development of controlled vegetable fermentations. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Effects of anions and cations on sugar utilization in cucumber juice fermentation

JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161.

By: Z. Lu n, H. Fleming n, R. McFeeters n & S. Yoon  n

author keywords: Lactobacillus plantarum; cucumber; sugar utilization; anions; cations
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Added: August 6, 2018

2002 journal article

Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation

Journal of Food Science, 67(8), 2934–2939.

By: Z. Lu n, H. Fleming n & R. McFeeters n

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

2001 journal article

Differential glucose and fructose utilization during cucumber juice fermentation

JOURNAL OF FOOD SCIENCE, 66(1), 162–166.

By: Z. Lu*, H. Fleming* & R. McFeeters*

author keywords: lactic acid bacteria; lactic acid; cucumber; fermentable sugars
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Source: Web Of Science
Added: August 6, 2018

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