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Works (2)

Updated: April 5th, 2024 15:13

2022 journal article

Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations

Microbiology Resource Announcements, 11(5).

By: C. Page*, R. Carter-Ogden n, A. Lee n  & I. Pérez-Díaz *

Ed(s): F. Stewart

topics (OpenAlex): Genomics and Phylogenetic Studies; Plant Pathogenic Bacteria Studies; Plant-Microbe Interactions and Immunity
TL;DR: The whole-genome sequences, along with annotations, of 11 Levilactobacillus brevis isolates from commercial cucumber fermentations performed in North Carolina and Minnesota are reported. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries, Crossref
Added: April 25, 2022

2022 article

Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives

Perez-Diaz, I. M., Medina, E., Page, C. A., Johanningsmeier, S. D., Daughtry, K. V., & Moeller, L. (2022, October 18). JOURNAL OF FOOD SCIENCE.

By: I. Perez-Diaz *, E. Medina *, C. Page*, S. Johanningsmeier*, K. Daughtry n & L. Moeller*

author keywords: fermentation; lactic acid bacteria (LAB); microbial inactivation; preservatives; vegetables
MeSH headings : Fermentation; Cucumis sativus; Sodium Chloride / analysis; Calcium Chloride / analysis; Sorbic Acid / pharmacology; Sodium Benzoate / pharmacology; Hydrogen-Ion Concentration; Yeasts; Acetic Acid; Sodium; Food Microbiology
topics (OpenAlex): Probiotics and Fermented Foods; Microbial Metabolites in Food Biotechnology; Food composition and properties
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Source: Web Of Science
Added: October 24, 2022

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