2019 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, J. Hayes n, E. Medina, A. Webber n, N. Butz*, A. Dickey, Z. Lu, M. Azcarate-Peril *
2003 journal article
Bacteriophage ecology in commercial sauerkraut fermentations
Applied and Environmental Microbiology, 69(6), 3192–3202.
By: Z. Lu, F. Breidt, V. Plengvidhya & H. Fleming
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, F. Breidt, H. Fleming, E. Altermann & T. Klaenhammer
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, H. Fleming, R. McFeeters & S. Yoon
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, H. Fleming & R. McFeeters
2001 journal article
Differential glucose and fructose utilization during cucumber juice fermentation
Journal of Food Science, 66(1), 162–166.
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