Eduardo Medina Pradas

Works (4)

Updated: July 22nd, 2023 17:10

2018 article

Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl

Pérez-Díaz, I. M., Hayes, J. S., Medina, E., Webber, A. M., Butz, N., Dickey, A. N., … Azcarate-Peril, M. A. (2018, August 7). Food Microbiology.

By: I. Pérez-Díaz n, J. Hayes n, E. Medina n, A. Webber  n, N. Butz*, A. Dickey n, Z. Lu*, M. Azcarate-Peril*

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
topics (OpenAlex): Probiotics and Fermented Foods; Microbial Metabolites in Food Biotechnology; Biofuel production and bioconversion
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)
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Source: Web Of Science
Added: October 19, 2018

2016 article

1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii

Huggins, W. M., Minrovic, B. M., Corey, B. W., Jacobs, A. C., Melander, R. J., Sommer, R. D., … Melander, C. (2016, November 12). ACS Medicinal Chemistry Letters, Vol. 8, pp. 27–31.

By: W. Huggins n, B. Minrovic n, B. Corey *, A. Jacobs*, R. Melander  n, R. Sommer n , D. Zurawski *, C. Melander  n

author keywords: antibiotic resistance; antibiotics; Acinetobacter baumannii
topics (OpenAlex): Antibiotic Resistance in Bacteria; Bacteriophages and microbial interactions; Phenothiazines and Benzothiazines Synthesis and Activities
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)
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3. Good Health and Well-being (Web of Science; OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2015 article

Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods

Medina, E., Pérez‐Díaz, I. M., Breidt, F., Hayes, J., Franco, W., Butz, N., & Azcarate‐Peril, M. A. (2015, November 25). Journal of Food Science.

By: E. Medina n, I. Pérez‐Díaz  n, F. Breidt  n, J. Hayes n, W. Franco *, N. Butz*, M. Azcarate‐Peril *

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
topics (OpenAlex): Fermentation and Sensory Analysis; Probiotics and Fermented Foods; Meat and Animal Product Quality
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)
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Source: Web Of Science
Added: August 6, 2018

2015 article

Microbial Ecology of Watery Kimchi

Kyung, K. H., Pradas, E. M., Kim, S. G., Lee, Y. J., Kim, K. H., Choi, J. J., … Breidt, F. (2015, April 6). Journal of Food Science, Vol. 80, pp. M1031–M1038.

By: K. Kyung*, E. Pradas n, S. Kim*, Y. Lee *, K. Kim*, J. Choi*, J. Cho*, C. Chung *, R. Barrangou n , F. Breidt n

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
topics (OpenAlex): Probiotics and Fermented Foods; Food Quality and Safety Studies; Polyamine Metabolism and Applications
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)
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Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

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