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Works (2)
Updated: April 5th, 2024 15:13
2022 article
Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations
Page, C. A., Carter-Ogden, R. A., Lee, A. M., & Perez-Diaz, I. M. (2022, April 12). MICROBIOLOGY RESOURCE ANNOUNCEMENTS.
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)
www.ncbi.nlm.nih.gov (repository)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
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.
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
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 24, 2022
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