@article{page_carter-ogden_lee_perez-diaz_2022, title={Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations}, ISSN={["2576-098X"]}, DOI={10.1128/mra.00029-22}, abstractNote={
            We report the whole-genome sequences, along with annotations, of 11
            Levilactobacillus brevis
            isolates from commercial cucumber fermentations performed in North Carolina (
            n
            = 9) and Minnesota (
            n
            = 2), USA.
          }, journal={MICROBIOLOGY RESOURCE ANNOUNCEMENTS}, author={Page, Clinton A. and Carter-Ogden, Ruby A. and Lee, Alice M. and Perez-Diaz, Ilenys M.}, year={2022}, month={Apr} }
 @article{perez-diaz_medina_page_johanningsmeier_daughtry_moeller_2022, title={Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16345}, abstractNote={AbstractThis study evaluated preservatives to stabilize sodium chloride (NaCl)–free‐cucumber fermentations. The brining of air‐purged laboratory cucumber fermentations with 100.0 mM calcium chloride (CaCl2) and 25.0 mM acetic acid resulted in immediate rises in pH, the chemical reduction of the medium, and malodors. Supplementation with 3.0 mM sodium benzoate or 3.0 mM potassium sorbate enabled a decline in pH, a continuous oxidative state of the medium, and delayed rising pH spoilage. However, lactic and acetic acids eventually disappeared in fermentations supplemented with preservatives. The amount of preservatives needed to suppress growth of brined‐cucumber‐spoilage microbes was determined in Fermented Cucumber Juice Medium (FCJM). Supplementation of FCJM with 10.0 mM sodium benzoate was inhibitory for the spoilage yeasts, Issatchenkia occidentalis and Pichia manshurica, and the lactobacilli, Lentilactobacillus buchneri and Lentilactobacillus parafarraginis, but not of Zygosaccharomyces globiformis. Potassium sorbate inhibited the spoilage yeasts at 15.0 mM in FCJM but not the lactobacilli. Supplementation of FCJM with 20.0 mM fumaric acid had a bactericidal effect on the spoilage‐associated lactobacilli. As expected, NaCl‐free‐commercial cucumber fermentations brined with 100 mM CaCl2, no acetic acid, and 6 mM potassium sorbate resulted in complete fermentations, but supported rising pH, microbially induced spoilage during long‐term storage. Post‐fermentation supplementation with 12 mM sodium benzoate, 10 mM fumaric acid, a combination of the two, or 10 mM fumaric acid and 2 mM AITC prevented microbial activity during long‐term bulk storage.}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, Ilenys M. and Medina, Eduardo and Page, Clinton A. and Johanningsmeier, Suzanne D. and Daughtry, Katheryne V and Moeller, Lisa}, year={2022}, month={Oct} }