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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.

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

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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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.

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
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Source: Web Of Science
Added: October 24, 2022

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