Works (6)
Updated: July 5th, 2023 16:01
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.
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
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)
open access via aem.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
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.
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.
author keywords: Lactobacillus plantarum; cucumber; sugar utilization; anions; cations
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
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.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
author keywords: lactic acid bacteria; lactic acid; cucumber; fermentable sugars
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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