Zhongjing Lu

Perez-Diaz, I. M., Hayes, J. S., Medina, E., Webber, A. M., Butz, N., Dickey, A. N., … Azcarate-Peril, M. A. (2019). 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. https://doi.org/10.1016/j.fm.2018.08.003

Lu, Z., Breidt, F., Plengvidhya, V., & Fleming, H. P. (2003). Bacteriophage ecology in commercial sauerkraut fermentations. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202. https://doi.org/10.1128/AEM.69.6.3192-3202.2003

Lu, Z., Breidt, F., Fleming, H. P., Altermann, E., & Klaenhammer, T. R. (2003). Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 84(2), 225–235. https://doi.org/10.1016/S0168-1605(03)00111-9

Lu, Z., Fleming, H. P., McFeeters, R. F., & Yoon, S. A. (2002). Effects of anions and cations on sugar utilization in cucumber juice fermentation. JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161. https://doi.org/10.1111/j.1365-2621.2002.tb09469.x

Lu, Z., Fleming, H. P., & McFeeters, R. F. (2002). Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation. Journal of Food Science, 67(8), 2934–2939. https://doi.org/10.1111/j.1365-2621.2002.tb08841.x

Lu, Z., Fleming, H. P., & McFeeters, R. F. (2001). Differential glucose and fructose utilization during cucumber juice fermentation. JOURNAL OF FOOD SCIENCE, 66(1), 162–166. https://doi.org/10.1111/j.1365-2621.2001.tb15600.x