Works (4)
Updated: July 22nd, 2023 17:10
2018 journal article
Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl
FOOD MICROBIOLOGY, 77, 10–20.
author keywords: Aerobic bacteria; Gram-negative; Cucumber fermentation; Microbiome
MeSH headings : Bacteria / classification; Bacteria / genetics; Bacteria / isolation & purification; Cucumis sativus / microbiology; DNA, Bacterial; Fermentation; Fermented Foods / microbiology; Food Microbiology; Hydrogen-Ion Concentration; Microbiota; Oxygen / analysis; RNA, Ribosomal, 16S / genetics; Salts; Sodium Chloride / metabolism
TL;DR:
Whether the low relative abundance of non-LAB in commercial cucumber fermentations, in particular Pseudomonas and Enterobacteriaceae, impacts the quality of fermented cucumbers is elucidated.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 19, 2018
2016 journal article
1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii
ACS MEDICINAL CHEMISTRY LETTERS, 8(1), 27–31.
author keywords: antibiotic resistance; antibiotics; Acinetobacter baumannii
TL;DR:
A small molecule with potent antibiotic activity against multiple strains of multidrug-resistant and extensively drug-resistant Acinetobacter baumannii is identified and represents a promising start in the development of a class of drugs that can target this bacterial pathogen.
(via Semantic Scholar)
open access via doi.org (publisher)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2015 journal article
Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods
JOURNAL OF FOOD SCIENCE, 81(1), M121–M129.
author keywords: acetic acid bacteria; cucumbers; fermented vegetables
MeSH headings : Bacteria / classification; Bacteria / genetics; Bacteria / isolation & purification; Bacteria / metabolism; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Yeasts / classification; Yeasts / genetics; Yeasts / isolation & purification; Yeasts / metabolism
TL;DR:
The objective of this study was to augment the current knowledge of FCS using culture-independent methods to microbiologically characterize commercial spoilage samples and speculate that oxygen availability may be a determining factor in the initiation of spoilage and the leading microbiota.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Microbial Ecology of Watery Kimchi
JOURNAL OF FOOD SCIENCE, 80(5), M1031–M1038.
author keywords: high-throughput sequencing; microbial ecology; watery kimchi
MeSH headings : DNA, Bacterial / chemistry; DNA, Bacterial / classification; DNA, Bacterial / isolation & purification; DNA, Ribosomal / chemistry; Enterobacteriaceae / classification; Enterobacteriaceae / genetics; Enterobacteriaceae / isolation & purification; Fermentation; Food Microbiology; Lactobacillus / classification; Proteobacteria / classification; Proteobacteria / genetics; Proteobacteria / isolation & purification; RNA, Ribosomal, 16S / genetics; Raphanus / microbiology; Sequence Analysis, DNA; Temperature; Vegetables / microbiology
TL;DR:
Differences in biochemistry and microbial ecology that can result from preparation method and fermentation conditions of the kimchi may impact safety and quality and quality (homolactic fermentation can be undesirable, if too much acid is produced) of the product.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018