@article{campbell_chouljenko_hall_2022, title={Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters}, volume={5}, ISSN={["1541-4337"]}, DOI={10.1111/1541-4337.12969}, abstractNote={Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V. parahaemolyticus can possibly result in human illness and death in susceptible individuals. Depuration is a postharvest processing method that maintains oyster viability while they filter clean salt water that either continuously flows through a holding tank or is recirculated and replenished periodically. This process can reduce endogenous bacteria, including coliforms, thus providing a safer, live oyster product for human consumption; however, depuration of Vibrios has presented challenges. When considering the difficulty of removing endogenous Vibrios in oysters, a more standardized framework of effective depuration parameters is needed. Understanding Vibrio ecology and its relation to certain depuration parameters could help optimize the process for the reduction of Vibrio. In the past, researchers have manipulated key depuration parameters like depuration processing time, water salinity, water temperature, and water flow rate and explored the use of processing additives to enhance disinfection in oysters. In summation, depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters. This review aims to emphasize trends among the results of these past works and provide suggestions for future oyster depuration studies.}, journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY}, author={Campbell, Vashti M. and Chouljenko, Alexander and Hall, Steven G.}, year={2022}, month={May} }
 @article{bueno_chouljenko_sathivel_2021, title={Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis}, volume={142}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2021.110980}, abstractNote={Kombucha is produced with a symbiotic culture of bacteria and yeast (SCOBY). Sugared coffee has potential as a fermentation substrate for kombucha production. Objectives of this study were to: (1) produce coffee kombucha (CK) with Lactobacillus rhamnosus (LG) and Lactobacillus casei (LC) and characterize its microbial diversity, (2) evaluate the physicochemical properties and determine viability of CK inoculums under simulated gastric and intestinal conditions during refrigerated storage. Coffee was fermented for 8 days at 23 °C. LG and LC were inoculated into CK (5% v/v) and stored for 15 days at 4 °C. Acetobacteraceae were predominant for the control and Lactobacillaceae for both treatments after 15 days. CK with LG or LC stored for 15 days had 7.44 and 8.77 log CFU/mL, respectively, after exposure to simulated gastric and intestinal conditions. The DNA sequencing analysis revealed that the addition of LG and LC to the CK shifted the proportion of microbial families from Acetobacteraceae to Lactobacillaceae. This study suggests that added Lactobacilli can subsist in CK for 15 days and survived simulated gastrointestinal transit.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Bueno, Federico and Chouljenko, Alexander and Sathivel, Subramaniam}, year={2021}, month={May} }
 @article{mis solval_chouljenko_theegala_sathivel_2021, title={Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish (Ictalurus punctatus) Viscera}, ISBN={1558-9331}, DOI={10.1002/aocs.12467}, abstractNote={Abstract}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, author={Mis Solval, Kevin and Chouljenko, Alexander and Theegala, Chandra and Sathivel, Subramaniam}, year={2021} }