@article{perez-diaz_hayes_medina_webber_butz_dickey_lu_azcarate-peril_2019, title={Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl}, volume={77}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2018.08.003}, abstractNote={Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%), Pantoea (9.25%), Stenotrophomonas (6.83%), and Acinetobacter (6.5%) prevailing. The relative abundance of LAB remained below 0.4% and 4.0% on fresh cucumbers and day 3 of the fermentations brined with 6% sodium chloride, respectively. Fermentation cover brine samples collected on day 1 harbored Pseudomonas, Pantoea, Stenotrophomonas, Acinetobacter, Comamonas, Wautersiella, Microbacterium, Flavobacterium, Ochrobactrum and the Enterobacteriaceae, Citrobacter, Enterobacter and Kluyvera. Plate counts for presumptive Klebsiella and Pseudomonas from fermentation cover brine samples reached 2.80 ± 0.36 and 2.78 ± 0.83 log of CFU/mL, respectively, in 30% and 60% of the nine tanks scrutinized with selective media. Both genera were found in cover brine samples with pH values at 4.04 ± 0.15. We aim at elucidating whether the low relative abundance of non-LAB in commercial cucumber fermentations, in particular Pseudomonas and Enterobacteriaceae, impacts the quality of fermented cucumbers.}, journal={FOOD MICROBIOLOGY}, author={Perez-Diaz, Ilenys M. and Hayes, Janet S. and Medina, Eduardo and Webber, Ashlee M. and Butz, Natasha and Dickey, Allison N. and Lu, Zhongjing and Azcarate-Peril, Maria A.}, year={2019}, month={Feb}, pages={10–20} }
 @article{lu_breidt_plengvidhya_fleming_2003, title={Bacteriophage ecology in commercial sauerkraut fermentations}, volume={69}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.69.6.3192-3202.2003}, abstractNote={ABSTRACT}, number={6}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Lu, Z and Breidt, F and Plengvidhya, V and Fleming, HP}, year={2003}, month={Jun}, pages={3192–3202} }
 @article{lu_breidt_fleming_altermann_klaenhammer_2003, title={Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation}, volume={84}, ISSN={["1879-3460"]}, DOI={10.1016/S0168-1605(03)00111-9}, abstractNote={A virulent Lactobacillus plantarum bacteriophage, PhiJL-1, was isolated from a commercial cucumber fermentation. The phage was specific for two related strains of L. plantarum, BI7 and its mutant (deficient in malolactate fermenting ability) MU45, which have been evaluated as starter cultures for controlled cucumber fermentation and as biocontrol microorganisms for minimally processed vegetable products. The phage genome of PhiJL-1 was sequenced to reveal a linear, double-stranded DNA (36.7 kbp). Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) profiles indicated that PhiJL-1 contains six structural proteins (28, 34, 45, 50, 61, and 76 kDa). Electron microscopy revealed that the phage has an isometric head (59 nm in diameter), a long non-contractile tail (182 nm in length and 11 nm in width), and a complex base plate. The phage belongs to the Bradley group B1 or Siphoviridae family. One-step growth kinetics of the phage showed that the latent period was 35 min, the rise period was 40 min, and the average burst size was 22 phage particles/infected cell. Phage particles (90%) adsorbed to the host cells 20 min after infection. Calcium supplementation (up to 30 mM CaCl(2)) in MRS media did not affect the first cycle of phage adsorption, but promoted rapid phage propagation and cell lysis in the infection cycle subsequent to adsorption. The D values of PhiJL-1 at pH 6.5 were estimated to be 2.7 min at 70 degrees C and 0.2 min at 80 degrees C by a thermal inactivation experiment. Knowledge of the properties of L. plantarum bacteriophage PhiJL-1 may be important for the development of controlled vegetable fermentations.}, number={2}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Lu, Z and Breidt, F and Fleming, HP and Altermann, E and Klaenhammer, TR}, year={2003}, month={Jul}, pages={225–235} }
 @article{lu_fleming_mcfeeters_yoon_2002, title={Effects of anions and cations on sugar utilization in cucumber juice fermentation}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb09469.x}, abstractNote={ABSTRACT:  :}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Lu, Z and Fleming, HP and McFeeters, RF and Yoon, SA}, year={2002}, month={Apr}, pages={1155–1161} }
 @article{lu_fleming_mcfeeters_2002, title={Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation}, volume={67}, DOI={10.1111/j.1365-2621.2002.tb08841.x}, abstractNote={ABSTRACT:  The composition of pickling cucumbers varied with fruit size, which affected buffer capacity, sugar utilization, terminal pH, and texture of the fermented fruit. We found that as cucumber size increased (from less than 27 to 51 mm in dia), malic acid, pH, buffer capacity, and dry matter content decreased, and glucose and fructose contents increased. Fruit firmness and bloater damage were greater in large than in small, fermented, whole cucumbers. Blanching (75 °C, 30 s) had little effect on the fermentation and prevention of bloater formation in finished products, regardless of fruit sizes. It was demonstrated that cucumber juice can serve as a model system for studying the metabolic, but not the physical (texture, bloater damage), consequences of lactic acid bacteria chosen as starter cultures for cucumber fermentation.}, number={8}, journal={Journal of Food Science}, author={Lu, Z. and Fleming, H. P. and McFeeters, R. F.}, year={2002}, pages={2934–2939} }
 @article{lu_fleming_mcfeeters_2001, title={Differential glucose and fructose utilization during cucumber juice fermentation}, volume={66}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2001.tb15600.x}, abstractNote={ABSTRACT:  Glucose (32 mM) and fructose (36mM) of cucumber juice were degraded simultaneously by Lactobacillus plantarum, but at different rates and extents. Glucose depletion was slightly more rapid than fructose during the exponential growth phase, but slower thereafter and stopped before exhaustion. In contrast, fructose degradation continued until all naturally present fructose was exhausted. When cucumber juice was supplemented with fructose and/or glucose, the starter culture continued to ferment fructose, but not glucose, resulting in an increase in lactic acid production and a decrease in terminal pH. Fructose utilization was not affected by the presence of glucose, but the presence of fructose reduced glucose utilization.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Lu, Z and Fleming, HP and McFeeters, RF}, year={2001}, pages={162–166} }