Works (71)

Updated: April 4th, 2024 16:58

2023 journal article

BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH

SOFTWAREX, 22.

By: F. Breidt*

author keywords: Buffer; pH; Buffer capacity; Modelling; Titration; Food ingredient
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: April 11, 2023

2023 journal article

IngredientDB: A GUI-based Matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models

SOFTWAREX, 24.

author keywords: Buffer capacity; Acid food; Acidified food; pH modeling; Food formulation
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: December 4, 2023

2023 article

Modeling the formulation pH of elderberry syrup with multiple weak acids

Fragedakis, N., Skinner, C. R. R., Shriner, M., Ruinsky, M., Yang, S. Y., Wine, R. P. P., … Breidt, F. (2023, June 15). JOURNAL OF FOOD SCIENCE.

By: N. Fragedakis n, C. Skinner n, M. Shriner n, M. Ruinsky n, S. Yang n, R. Wine n, L. Johnston n, F. Breidt n

author keywords: acid food; acidified food; buffer modeling; elderberry syrup; pH; tBeta
Source: Web Of Science
Added: July 3, 2023

2022 journal article

Bacteriophages Isolated From Turkeys Infecting Diverse Salmonella Serovars

FRONTIERS IN MICROBIOLOGY, 13.

By: Z. Lu*, J. Marchant*, S. Thompson*, H. Melgarejo*, D. Ignatova*, R. Damaj*, H. Trejo*, R. Paramo* ...

author keywords: Salmonella; bacteriophage; phage Phi Ent; biocontrol; food safety
TL;DR: High lytic activity combined with its remarkably broad and unusual host range and good thermal stability suggested that ΦEnt is a novel Salmonella phage with great potential to be used as an effective biocontrol agent against diverse Salmoneella serovars in foods. (via Semantic Scholar)
Source: Web Of Science
Added: August 8, 2022

2022 journal article

Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides

JOURNAL OF FOOD PROTECTION, 85(9), 1273–1281.

By: F. Breidt n & C. Skinner n

author keywords: Buffer capacity; Fermentation; Lactic acid bacteria; Modeling; pH
MeSH headings : Cucumis sativus / microbiology; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Lactic Acid; Leuconostoc; Leuconostoc mesenteroides
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: October 24, 2022

2022 article

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.

By: L. LaFountain n, S. Johanningsmeier n, F. Breidt n, G. Stoforos n & R. Price n

author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 4, 2022

2020 journal article

Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation

FRONTIERS IN MICROBIOLOGY, 11.

By: Z. Lu*, I. Perez-Diaz n, J. Hayes n & F. Breidt n

author keywords: bacteriophage; Gram-negative bacteria; Enterobacteriaceae; Enterobacter; cucumber fermentation
TL;DR: The abundance and variety of phages infecting Gram-negative bacteria, particularly Enterobacteriaceae, in the commercial cucumber fermentation is revealed, suggesting that phages may play an important role in the elimination of Gram- negative bacteria, thereby facilitating the dominance of LAB and minimizing bloater defect. (via Semantic Scholar)
Source: Web Of Science
Added: August 10, 2020

2020 journal article

Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation System

JOURNAL OF FOOD PROTECTION, 83(5), 745–753.

By: C. Jones n, R. Price n & F. Breidt n

author keywords: Acid resistance; Competition; Escherichia coli O157:H7; Survival; Vegetable fermentation
MeSH headings : Escherichia coli O157 / growth & development; Fermentation; Humans; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Microbial Viability; Shiga-Toxigenic Escherichia coli / growth & development; Vegetables
TL;DR: The data indicate that stationary phase acid resistance may not accurately predict STEC survival during vegetable fermentations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 13, 2020

2020 journal article

Modeling buffer capacity and pH in acid and acidified foods

JOURNAL OF FOOD SCIENCE, 85(4), 918–925.

By: R. Price*, M. Longtin n, S. Conley-Payton*, J. Osborne n, S. Johanningsmeier*, D. Bitzer n, F. Breidt*

author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
MeSH headings : Acids / analysis; Algorithms; Buffers; Chromatography, High Pressure Liquid; Food Analysis; Food Safety; Hydrogen-Ion Concentration; Models, Biological; Salts / analysis
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 14, 2020

2020 journal article

Modeling the buffer capacity of ingredients in salad dressing products

JOURNAL OF FOOD SCIENCE, 85(4), 910–917.

By: M. Longtin*, R. Price*, R. Mishra* & F. Breidt*

author keywords: acid; base; buffer capacity; ionic strength; modeling; pH prediction; salad dressing
MeSH headings : Acetic Acid / analysis; Buffers; Condiments / analysis; Food Ingredients / analysis; Hydrogen-Ion Concentration; Salts / analysis
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 6, 2020

2019 journal article

Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

JOURNAL OF FOOD SCIENCE, 84(5), 1129–1137.

By: E. McMurtrie n, S. Johanningsmeier n, F. Breidt n & R. Price n

author keywords: cucumber; fermentation; food preservation; lactic acid bacteria; texture
MeSH headings : Calcium Chloride / chemistry; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Hydrogen-Ion Concentration; Salts / chemistry; Sodium Chloride / chemistry
TL;DR: Fermentation brines containing acetic acid reduced the pH of the cucumber and the soil-associated Enterobacteriaceae spp. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: May 28, 2019

2019 journal article

Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

JOURNAL OF FOOD PROTECTION, 82(4), 570–578.

By: D. Dupree*, R. Price n, B. Burgess n, E. Andress* & F. Breidt n

author keywords: Calcium; Escherichia coli; Microbial competition; Salt; Sodium; Vegetable fermentations
MeSH headings : Calcium Chloride; Escherichia coli O157; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Sodium Chloride; Vegetables
TL;DR: NaCl and CaCl2 concentrations affected LAB and STEC strains differently, with growth rates at 6% NaCl more than LAB in vegetable broth and death rates minimally affected by salt type or concentration with lactic acid. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 9, 2019

2018 journal article

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

FOOD CONTROL, 90, 304–311.

By: Z. Ding*, S. Johanningsmeier n, R. Price n, R. Reynolds n, V. Truong, S. Payton n, F. Breidt n

author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient Limitation

FRONTIERS IN MICROBIOLOGY, 8.

By: K. Kay n, F. Breidt n, P. Fratamico*, G. Baranzoni*, G. Kim*, A. Grunden n, D. Oh*

author keywords: STEC; acid resistance; nutrient limitation; curli; GcvB
Sources: Web Of Science, ORCID
Added: August 6, 2018

2017 journal article

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

JOURNAL OF FOOD SCIENCE, 82(1), 167–173.

By: S. Fan n, F. Breidt n, R. Price n & I. Perez-Diaz n

author keywords: acetic acid; acid resistance; lactic acid; probiotic; refrigerated pickles
MeSH headings : Acetic Acid / pharmacology; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Fruit and Vegetable Juices / microbiology; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Lactobacillus / drug effects; Lactobacillus / growth & development; Lacticaseibacillus casei; Pediococcus / drug effects; Pediococcus / growth & development; Probiotics; Refrigeration; Salts; Sodium Chloride; Vegetables / microbiology
TL;DR: One of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 108 CFU/mL, which may aid in the development of commercial probiotic refrigerated pickle products. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid

JOURNAL OF APPLIED MICROBIOLOGY, 121(5), 1416–1426.

By: G. Kim*, P. Fratamico*, F. Breidt n & D. Oh*

author keywords: acid resistance; gene expression; pineapple juice; real-time quantitative-PCR; Shiga toxin-producing Escherichia coli; synthetic gastric fluid
MeSH headings : Adaptation, Physiological; Ananas; Animals; Escherichia coli O157 / genetics; Escherichia coli O157 / physiology; Escherichia coli Proteins / genetics; Escherichia coli Proteins / metabolism; Fruit and Vegetable Juices; Gastric Acid; Gene Expression Regulation, Bacterial; Humans; Microbial Viability; Serogroup; Shiga-Toxigenic Escherichia coli / classification; Shiga-Toxigenic Escherichia coli / genetics; Shiga-Toxigenic Escherichia coli / metabolism; Shiga-Toxigenic Escherichia coli / physiology; Transcription, Genetic; Up-Regulation
TL;DR: The aim of this research was to determine the ability of non‐O157 Shiga toxin‐producing Escherichia coli (STEC) serogroups to survive with exposure to synthetic gastric fluid (SGF) after adaptation to pineapple juice at room and refrigerated temperatures compared to E. coli O157:H7. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Acid Resistance and Molecular Characterization of Escherichia coli O157:H7 and Different Non-O157 Shiga Toxin-Producing E. coli Serogroups

JOURNAL OF FOOD SCIENCE, 80(10), M2257–M2264.

By: G. Kim*, F. Breidt*, P. Fratamico* & D. Oh*

author keywords: acid resistance; E. coli non-O157; DiversiLab (TM) system; glutamic acid; repetitive sequence-based PCR
MeSH headings : Acetic Acid / pharmacology; DNA, Bacterial / analysis; Escherichia coli O157 / drug effects; Escherichia coli O157 / genetics; Escherichia coli O157 / metabolism; Escherichia coli Proteins; Polymerase Chain Reaction; Serogroup; Shiga Toxins; Shiga-Toxigenic Escherichia coli / drug effects; Shiga-Toxigenic Escherichia coli / genetics; Shiga-Toxigenic Escherichia coli / metabolism
TL;DR: It is indicated that some non-O157 STEC strains may have higher AR than STEC O157:H7 strains under specific acidic conditions, and the addition of glutamic acid provided enhanced protection against exposure to AAS. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Effects of Acetic Acid and Arginine on pH Elevation and Growth of Bacillus licheniformis in an Acidified Cucumber Juice Medium

JOURNAL OF FOOD PROTECTION, 78(4), 728–737.

By: Z. Yang*, X. Meng*, F. Breidt*, L. Dean n & F. Arritt*

MeSH headings : Acetic Acid / pharmacology; Arginine / pharmacology; Bacillus / drug effects; Bacillus / growth & development; Citric Acid / pharmacology; Colony Count, Microbial; Cucumis sativus / microbiology; Fermentation; Food Contamination / analysis; Food Microbiology; Fruit and Vegetable Juices / microbiology; Hydrogen-Ion Concentration; Salts / chemistry
TL;DR: The data indicate that growth and pH increase by B. licheniformis may be inhibited by the acetic acid present in most commercial acidified vegetable products but not by the citric acid in many tomato products. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Escherichia coli O157:H7 bacteriophage Phi 241 isolated from an industrial cucumber fermentation at high acidity and salinity

FRONTIERS IN MICROBIOLOGY, 6.

By: Z. Lu* & F. Breidt n

author keywords: bacteriophage; phage Phi 241; Escherichia coli O157:H7; biocontrol agent; cucumber fermentation; high acidity and salinity; food safety
TL;DR: A novel phage, Φ241, specific for Escherichia coli O157:H7 was isolated from an industrial cucumber fermentation where both acidity and salinity were high and the phage DNA was resistant to many commonly used restriction endonucleases, suggesting the presence of modified nucleotides in thephage genome. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning

JOURNAL OF FOOD SCIENCE, 78(3), M470–M476.

author keywords: pickled vegetables; Pectinatus; Propionibacteria; secondary cucumber fermentation; spoilage
MeSH headings : Butyric Acid / analysis; Butyric Acid / metabolism; Cloning, Molecular; Cucumis sativus / microbiology; DNA, Bacterial / isolation & purification; Fermentation; Food Contamination / prevention & control; Food Microbiology; Hydrogen-Ion Concentration; Lactic Acid / analysis; Lactic Acid / metabolism; Pectinatus / genetics; Pectinatus / isolation & purification; Propionates / analysis; Propionates / metabolism; Propionibacterium / genetics; Propionibacterium / isolation & purification; RNA, Ribosomal, 16S / isolation & purification
TL;DR: It is reported that Propionibacterium and Pectinatus isolates from cucumber fermentation spoilage converted lactic acid to propionic acid, increasing pH, and Gram-negative anaerobic bacteria supersede Gram-positive Fermincutes species after the pH rises from around 3.2 to pH 5, and propionic and butyric acids are produced. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8

JOURNAL OF FOOD PROTECTION, 76(7), 1245–1249.

By: F. Breidt n, K. Kay n, J. Cook, J. Osborne n, B. Ingham* & F. Arritt n

MeSH headings : Acetates / pharmacology; Benzoic Acid / pharmacology; Colony Count, Microbial; Dose-Response Relationship, Drug; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Food Contamination / analysis; Food Microbiology; Food Preservatives; Food Safety; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / isolation & purification; Salmonella enterica / growth & development; Salmonella enterica / isolation & purification; Time Factors
TL;DR: The efficacy of benzoic acid is indicated for reducing the time necessary to achieve a 5-log reduction in target pathogens and may be useful for supporting process filings and the determination of critical controls for the manufacture of acidified foods. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Development of an Effective Treatment for A 5-Log Reduction of Escherichia coli in Refrigerated Pickle Products

JOURNAL OF FOOD SCIENCE, 78(2), M264–M269.

By: H. Lu n, F. Breidt n & I. Perez-Diaz n

author keywords: E; coli O157:H7; food safety; fumaric acid; refrigerated pickles; Salmonella
MeSH headings : Acetic Acid / analysis; Colony Count, Microbial; Consumer Behavior; Consumer Product Safety; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Fermentation; Food Contamination / prevention & control; Food Handling / methods; Food Microbiology; Food Preservation / methods; Fumarates / analysis; Humans; Hydrogen-Ion Concentration; Lactic Acid / analysis; Nonlinear Dynamics; Refrigeration / methods; Salmonella / growth & development; Salts / analysis; Salts / chemistry
TL;DR: A brine formulation with reduced acetic acid, but containing fumaric acid, was developed to assure a 5-log reduction in cell numbers of E. coli O157:H7 without a heat process and can be used to assure the safety of refrigerated pickled vegetables without altering sensory characteristics. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings

Journal of Applied Polymer Science, 129(2), 916–923.

By: R. Nawalakhe n, Q. Shi n, N. Vitchuli n, J. Noar n, J. Caldwell n, F. Breidt n, M. Bourham n, X. Zhang n, M. McCord n

Contributors: R. Nawalakhe n, Q. Shi n, N. Vitchuli n, J. Noar n, J. Caldwell n, F. Breidt n, M. Bourham n, X. Zhang n, M. McCord n

author keywords: biomedical applications; biopolymers and renewable polymers; nanostructured polymers; composites
UN Sustainable Development Goal Categories
Sources: Web Of Science, Crossref, ORCID
Added: August 6, 2018

2011 journal article

Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions

JOURNAL OF FOOD PROTECTION, 74(6), 893–898.

By: H. Lu n, F. Breidt n, I. Perez-Diaz n & J. Osborne n

MeSH headings : Acids / pharmacology; Anti-Bacterial Agents / pharmacology; Colony Count, Microbial; Consumer Product Safety; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Food Contamination / analysis; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Osmolar Concentration; Oxygen / pharmacology
TL;DR: Information is provided that can be used to formulate safer acid and acidified food products and insights are provided about the mode of action of weak acids against EHEC. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning

EUROPEAN POLYMER JOURNAL, 47(7), 1402–1409.

By: Q. Shi n, N. Vitchuli n, J. Nowak n, J. Caldwell n, F. Breidt n, M. Bourham n, X. Zhang n, M. McCord n

Contributors: Q. Shi n, N. Vitchuli n, J. Nowak n, J. Caldwell n, F. Breidt n, M. Bourham n, X. Zhang n, M. McCord n

author keywords: Atmospheric plasma; Electrospinning; Nanofibers; Ag nanoparticles; Antibacterial activity
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2011 journal article

Modeling the Effects of Sodium Chloride, Acetic Acid, and Intracellular pH on Survival of Escherichia coli O157:H7

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(3), 889–895.

By: A. Hosein n, F. Breidt n & C. Smith n

MeSH headings : Acetic Acid / pharmacology; Animals; Cattle; Colony Count, Microbial; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Escherichia coli O157 / metabolism; Food Microbiology; Hydrogen-Ion Concentration; Models, Biological; Sodium Chloride / pharmacology; Vegetables / microbiology
TL;DR: The data revealed a protective effect of NaCl concentration on cell survival for selected acetic acid concentrations, and decreases in intracellular pH were significantly correlated with the corresponding times required to achieve a 5-log reduction in the number of bacteria. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning-electrospraying hybrid process for use in protective applications

SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS, 12(5).

By: N. Vitchuli n, Q. Shi n, J. Nowak n, K. Kay n, J. Caldwell n, F. Breidt n, M. Bourham n, M. McCord n, X. Zhang n

Contributors: N. Vitchuli n, Q. Shi n, J. Nowak n, K. Kay n, J. Caldwell n, F. Breidt n, M. Bourham n, M. McCord n, X. Zhang n

author keywords: electrospinning; electrospraying; Nylon 6; zinc oxide; antibacterial; detoxification
TL;DR: ZnO/Nylon 6 nanofiber mats prepared by the electrospinning–electrospraying hybrid process are promising material candidates for protective applications. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2011 journal article

One-step synthesis of silver nanoparticle-filled nylon 6 nanofibers and their antibacterial properties

JOURNAL OF MATERIALS CHEMISTRY, 21(28), 10330–10335.

By: Q. Shi n, N. Vitchuli n, J. Nowak n, J. Noar n, J. Caldwell n, F. Breidt n, M. Bourham n, M. McCord n, X. Zhang n

Contributors: Q. Shi n, N. Vitchuli n, J. Nowak n, J. Noar n, J. Caldwell n, F. Breidt n, M. Bourham n, M. McCord n, X. Zhang n

TL;DR: These silver nanoparticle-filled nylon 6 nanofibers exhibit a steady and long-lasting silver ion release behavior, and robust antibacterial activity against both Gram-positive B. cereus and Gram-negative E. coli microorganisms. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2011 journal article

Survival of Escherichia coli O157:H7 in cucumber fermentation brines

Journal of Food Science, 76(3), M198–203.

By: F. Breidt n & J. Caldwell n

MeSH headings : Acetic Acid / metabolism; Antibiosis; Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / metabolism; Fermentation; Food Preservation / methods; Fructose / metabolism; Fruit / microbiology; Glucose / metabolism; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Lactobacillus plantarum / growth & development; Lactobacillus plantarum / metabolism; Leuconostoc / growth & development; Leuconostoc / metabolism; Microbial Viability; Osmolar Concentration; Salts / chemistry; Sodium Chloride, Dietary / analysis; Temperature; Time Factors
TL;DR: The results showed how brine pH and other brine conditions affected the killing of E. coli strains in cucumber fermentation brines and may be used to aid manufacturers of fermented vegetable products determine safe production practices based on fermentation pH and temperature. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Sequence Analysis of Leuconostoc mesenteroides Bacteriophage Phi 1-A4 Isolated from an Industrial Vegetable Fermentation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(6), 1955–1966.

By: Z. Lu*, E. Altermann*, F. Breidt n & S. Kozyavkin*

MeSH headings : Bacteriophages / genetics; Bacteriophages / isolation & purification; Base Composition; Cluster Analysis; DNA / chemistry; DNA / genetics; DNA, Viral / chemistry; DNA, Viral / genetics; Fermentation; Food Microbiology; Genes, Viral; Genome, Viral; Leuconostoc / virology; Molecular Sequence Data; Open Reading Frames; Phylogeny; Sequence Analysis; Viral Nonstructural Proteins / genetics; Viral Structural Proteins / genetics
TL;DR: To the authors' knowledge, Φ1-A4 is the first genetically characterized L. mesenteroides phage, isolated from an industrial sauerkraut fermentation and possesses a linear, double-stranded DNA genome consisting of 29,508 bp with a G+C content of 36%. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Synergistic Effects of Sodium Chloride, Glucose, and Temperature on Biofilm Formation by Listeria monocytogenes Serotype 1/2a and 4b Strains

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(5), 1433–1441.

By: Y. Pan n, F. Breidt n & L. Gorski*

MeSH headings : Biofilms / drug effects; Biofilms / growth & development; Coloring Agents / pharmacology; Ethanol / metabolism; Extracellular Matrix / metabolism; Gentian Violet / pharmacology; Glucose / metabolism; Humans; Listeria monocytogenes / drug effects; Listeria monocytogenes / physiology; Sodium Chloride / metabolism; Staining and Labeling; Temperature
TL;DR: Interestingly, most serotype 4b strains had a higher growth rate than the 1/2a strains, suggesting that the growth rate may not be directly related to the capacity for biofilm formation. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Competition of Listeria monocytogenes serotype 1/2a and 4b strains in mixed-culture biofilms

Applied and Environmental Microbiology, 75(18), 5846–5852.

By: Y. Pan n, F. Breidt n & S. Kathariou n

MeSH headings : Antibiosis; Biofilms / growth & development; Colony Count, Microbial / methods; Environmental Microbiology; Humans; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Microbial Viability; Polymerase Chain Reaction / methods; Stainless Steel
TL;DR: The methodology used in this study contributed to the understanding of how environmental stresses and microbial competition influence the survival and growth of L. monocytogenes in pure and mixed-culture biofilms. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

2009 journal article

Escherichia coli O157:H7 Strains Isolated from Environmental Sources Differ Significantly in Acetic Acid Resistance Compared with Human Outbreak Strains

JOURNAL OF FOOD PROTECTION, 72(3), 503–509.

By: D. Oh*, Y. Pan n, E. Berry*, M. Cooley*, R. Mandrell* & F. Breidt n

MeSH headings : Acetic Acid / pharmacology; Animals; Cattle / microbiology; Colony Count, Microbial; Drug Resistance, Bacterial; Environmental Microbiology; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Feces; Food Contamination; Food Handling / methods; Humans; Hydrogen-Ion Concentration; Temperature; Water Microbiology
TL;DR: Temperature, pH, and atmospheric conditions are key factors in establishing strategies for improving the safety of acidified foods and resistance to acetic acid increases as temperature decreased to 15 degrees C for a given pH. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions

JOURNAL OF FOOD PROTECTION, 71(12), 2404–2409.

By: A. Kreske n, K. Bjornsdottir n, F. Breidt n & H. Hassan n

MeSH headings : Acids / pharmacology; Colony Count, Microbial; Consumer Product Safety; Cucumis sativus / microbiology; Dose-Response Relationship, Drug; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Food Contamination / analysis; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Osmolar Concentration; Oxygen / pharmacology
TL;DR: The results demonstrate that E. coli O157:H7 may survive better than previously expected from studies with acid solutions containing dissolved oxygen, and many acid and acidified foods are sold in hermetically sealed containers with oxygen-limiting conditions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2007 journal article

Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. I. Synthesis and characterization

JOURNAL OF APPLIED POLYMER SCIENCE, 103(3), 1900–1910.

By: S. Gawish*, S. Matthews n, D. Wafa n, F. Breidt n & M. Bourham n

author keywords: cold plasma; graft copolymers; polypropylene; chitosan; inclusion chemistry
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2007 journal article

Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. II. Functionality of synthesized fabrics

JOURNAL OF APPLIED POLYMER SCIENCE, 103(3), 1911–1917.

By: D. Wafa n, F. Breidt n, S. Gawish*, S. Matthews n, K. Donohue n, R. Roe n, M. Bourham n

author keywords: nonwoven PP; atmospheric oxygenated helium plasma; GMA; beta-CD; MCT beta-CD; HTCC; antistatic; antimicrobial; insect repellent fabrics
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2007 journal article

DNA fingerpnntmg of lactic acid bacteria in sauerkraut fermentations

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(23), 7697–7702.

By: V. Plengvidhya n, F. Breidt n, Z. Lu n & H. Fleming n

MeSH headings : DNA Fingerprinting / methods; DNA, Bacterial / genetics; Fermentation; Food Microbiology; Lactic Acid / metabolism; Lactobacillus / classification; Lactobacillus / genetics; Lactobacillus / metabolism; Leuconostoc / classification; Leuconostoc / genetics; Leuconostoc / metabolism; Pediococcus / classification; Pediococcus / genetics; Pediococcus / metabolism; Phylogeny; Polymerase Chain Reaction; RNA, Ribosomal, 16S / genetics
TL;DR: The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leu Conostoc argentinum, Lactobacillus paraplantarum,LactobACillus coryniformis, and Weissella sp. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine

Journal of Microbiology and Biotechnology, 17(2), 262–270.

By: S. Yoon, R. Barrangou-Poueys, F. Breidt & H. Fleming

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C

JOURNAL OF FOOD PROTECTION, 70(11), 2638–2641.

By: F. Breidt n, J. Hayes n & R. McFeeters n

MeSH headings : Adaptation, Physiological; Beverages / microbiology; Colony Count, Microbial; Consumer Product Safety; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Salmonella enterica / growth & development; Salmonella enterica / physiology; Temperature; Time Factors
TL;DR: E. coli O157:H7 is found to be the most acid-resistant microorganism for the conditions tested, with a predicted time to achieve a 5-log reduction in cell numbers at 10 degrees C of 5.7 days. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Enumeration of viable Listeria monocytogenes cells by real-time PCR with propidium monoazide and ethidium monoazide in the presence of dead cells

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(24), 8028–8031.

By: Y. Pan n & F. Breidt n

MeSH headings : Azides / metabolism; Colony Count, Microbial / methods; Listeria monocytogenes / isolation & purification; Polymerase Chain Reaction / methods; Propidium / metabolism
TL;DR: Viable cell counts were linearly related to real-time PCR threshold cycle values for PMA-treated cells from planktonic and biofilm sources over a 4-log range. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products

JOURNAL OF FOOD SCIENCE, 72(7), M240–M245.

By: I. Perez-Diaz n, R. Kelling n, S. Hale n, F. Breidt n & R. McFeeters n

author keywords: azo dye; benzoic acid; FD&C yello nr 5; Lactobacillus casei; Lactobacillus paracasei
MeSH headings : Cucumis sativus; Food Coloring Agents / adverse effects; Food Coloring Agents / metabolism; Food Contamination / analysis; Food Preservation / methods; Lactobacillus / growth & development; Lactobacillus / metabolism; Oxidation-Reduction; Tartrazine / adverse effects; Tartrazine / metabolism
TL;DR: Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

New functionalities of PA6,6 fabric modified by atmospheric pressure plasma and grafted glycidyl methacrylate derivatives

TEXTILE RESEARCH JOURNAL, 77(2), 92–104.

By: S. Gawish*, A. Ramadan*, C. Cornelius n, M. Bourham n, S. Matthews n, M. McCord n, D. Wafa n, F. Breidt n

author keywords: PA6,6 fabrics; atmospheric plasma; inclusion compounds
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2006 journal article

Comparative genomics of the lactic acid bacteria

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 103(42), 15611–15616.

By: K. Makarova*, A. Slesarev*, Y. Wolf*, A. Sorokin*, B. Mirkin*, E. Koonin*, A. Pavlov*, N. Pavlova ...

author keywords: evolutionary genomics; fermentation
MeSH headings : Animals; Bacterial Proteins / classification; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Biological Evolution; Food Microbiology; Gene Transfer, Horizontal; Genome, Bacterial; Genomics; Lactic Acid / metabolism; Lactobacillus / classification; Lactobacillus / genetics; Phylogeny; Streptococcaceae / classification; Streptococcaceae / genetics
TL;DR: Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2006 journal article

Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses

Journal of Microbiology and Biotechnology, 16(1), 68–76.

By: H. Chin, F. Breidt, H. Fleming, W. Shin & S. Yoon

Source: NC State University Libraries
Added: August 6, 2018

2006 journal article

Protective effects of organic acids on survival of Escherichia coli O157 : H7 in acidic environments

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(1), 660–664.

By: K. Bjornsdottir n, F. Breidt n & R. McFeeters n

MeSH headings : Acetates / pharmacology; Animals; Carboxylic Acids / pharmacology; Citric Acid / pharmacology; Colony Count, Microbial; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Malates / pharmacology
TL;DR: This is the first report of the protective effect of organic acids on the survival of E. coli O15:H7 under low-pH conditions, and d-Lactic acid had a greater protective effect than other acids at concentrations of 1 to 20 mM. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(6), 3908–3915.

By: P. Mudgal n, F. Breidt n, S. Lubkin n & K. Sandeep n

Contributors: P. Mudgal n, F. Breidt n, S. Lubkin n & K. Sandeep n

MeSH headings : Bacteria / growth & development; Bacteria / virology; Bacteriophages / growth & development; Bacteriophages / isolation & purification; Brassica / microbiology; Food Handling / methods; Leuconostoc / growth & development; Leuconostoc / isolation & purification; Leuconostoc / virology; Models, Theoretical
TL;DR: It was suggested that the kinetic parameters of phage-host interaction, especially the adsorption rate, vary with the initial phage and host densities and with time, and the effects of heterogeneity and other environmental factors should be considered to make the model applicable to commercial fermentations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2006 journal article

Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(12), 7711–7717.

By: Y. Pan n, F. Breidt n & S. Kathariou n

MeSH headings : Bacterial Adhesion / drug effects; Biofilms / drug effects; Biofilms / growth & development; Chlorine / pharmacology; Colony Count, Microbial; Disinfectants / pharmacology; Drug Resistance, Bacterial; Food-Processing Industry / methods; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Peroxides / pharmacology; Polytetrafluoroethylene; Quaternary Ammonium Compounds / pharmacology; Stainless Steel
TL;DR: Data suggest that the resistance of the treated biofilms to sanitizing agents may be due to attributes of extracellular polymeric substances and is not an intrinsic attribute of the cells in the biofilm. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(16), 6021–6029.

By: D. Dougherty n, E. Ramos Da Conceicao Neta, R. McFeeters n, S. Lubkin n & F. Breidt n

Contributors: D. Dougherty n, E. Neta n, R. McFeeters n, S. Lubkin n & F. Breidt n

author keywords: buffer capacity; Cucumis sativus; vegetable; titration; pH prediction; Davies equation
MeSH headings : Algorithms; Buffers; Cucumis sativus / chemistry; Hydrogen-Ion Concentration; Ions / chemistry; Models, Chemical; Osmolar Concentration; Sensitivity and Specificity; Solutions / chemistry
TL;DR: A flexible, semi-mechanistic, partial buffering (SMPB) approach is presented that uses local polynomial regression to model the buffering influence of complex or undefined components in a solution, while identified components of known concentration are modeled using expressions based on extensions of the standard acid-base theory. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2005 journal article

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

JOURNAL OF FOOD PROTECTION, 68(2), 305–310.

By: F. Breidt*, J. Hayes*, J. Osborne n & R. McFeeters*

MeSH headings : Adaptation, Physiological; Consumer Product Safety; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Food-Processing Industry / standards; Hot Temperature; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Models, Biological; Salmonella / growth & development; Salmonella / physiology; Time Factors
TL;DR: Estimated pasteurization times and temperatures needed to assure a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella strains in acidified cucumber pickle brines show that current industry pasteurized practices offer a significant margin of safety. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit

JOURNAL OF FOOD SCIENCE, 70(5), E324–E330.

By: F. Mattos*, O. Fasina*, L. Reina*, H. Fleming*, F. Breidt*, G. Damasceno*, F. Passos*

author keywords: heat transfer; thermal death kinetics; modeling; blanching
TL;DR: A comparison of the calculated thermal death time from the HTMK model with the values obtained from experimental data showed that total aerobic microorganisms were HTMKmodel with thevalues obtained from Experimental data showedthat total aerobicmicroorganisms wereHTMK model and total aerobicMicroorganisms were located within 0.65 mm of the fruit surface. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles

JOURNAL OF FOOD SCIENCE, 70(1), M7–M11.

By: L. Reina*, F. Breidt*, H. Fleming* & S. Kathariou*

author keywords: lactic acid bacteria; minimally processed vegetables; bacteriocin; biocontrol
TL;DR: AB isolates w AB isolate w AB isolatesw AB isolate w AB isolated w AB isolation were obtained and among the LAB identified w AB identification w AB identified w was identified. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 journal article

A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations

Journal of Food Science, 69(1), 210–212.

By: F. Breidt*

TL;DR: The development of new technology to reduce the amount of salt used in vegetable fermentations may require a greater understanding of the microbial ecology of these fermentations, and may also require the use of starter cultures. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

JOURNAL OF FOOD PROTECTION, 67(1), 12–18.

By: F. Breidt n, J. Hayes n & R. McFeeters n

MeSH headings : Acetic Acid / pharmacology; Colony Count, Microbial; Dose-Response Relationship, Drug; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Fermentation; Food Microbiology; Gluconates / pharmacology; Hydrogen-Ion Concentration
TL;DR: Glutamic acid, an amino acid that is known to enhance acid resistance in E. coli and is a component of pickle brines, protected the E. Escherichia coli strains from the specific effects of acetic acid. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Malolactic activity of lactic acid bacteria during sauerkraut fermentation

JOURNAL OF FOOD SCIENCE, 69(8), M222–M227.

By: S. Johanningsmeier*, H. Fleming* & F. Breidt*

author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; fermentation; lactic acid bacteria
TL;DR: The malolactic reaction was demonstrated in cabbage juice with known strains of Leuconostoc mesenteroides, raising the question of desirability of such activity in cultures selected for the controlled fermentation of cabbage. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 93(3), 287–296.

By: V. Plengvidhya n, F. Breidt n & H. Fleming n

author keywords: RAPD; starter cultures; sauerkraut; fermentation; lactic acid bacteria
MeSH headings : Brassica / microbiology; DNA Fingerprinting; DNA, Bacterial / analysis; DNA, Intergenic / analysis; Electrophoresis, Gel, Pulsed-Field; Fermentation; Food Microbiology; Gene Amplification; Leuconostoc / genetics; Leuconostoc / isolation & purification; Random Amplified Polymorphic DNA Technique / methods
TL;DR: The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of L. mesenteroides in sauerkraut fermentations and show that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Bacteriophage ecology in commercial sauerkraut fermentations

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202.

By: Z. Lu n, F. Breidt n, V. Plengvidhya n & H. Fleming n

MeSH headings : Bacteriophages / classification; Bacteriophages / isolation & purification; Bacteriophages / physiology; Brassica / microbiology; Colony Count, Microbial; Ecosystem; Fermentation; Food-Processing Industry / methods; Lactobacillus / classification; Lactobacillus / isolation & purification; Lactobacillus / virology; Leuconostoc / classification; Leuconostoc / isolation & purification; Leuconostoc / virology; Microscopy, Electron; Myoviridae / classification; Myoviridae / genetics; Myoviridae / isolation & purification; Myoviridae / physiology; Siphoviridae / classification; Siphoviridae / genetics; Siphoviridae / isolation & purification; Siphoviridae / physiology
TL;DR: The results from this study demonstrated for the first time the complex phage ecology present in commercial sauerkraut fermentations, providing new insights into the bioprocess of vegetable fermentations. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 84(2), 225–235.

By: Z. Lu n, F. Breidt n, H. Fleming n, E. Altermann n & T. Klaenhammer n

author keywords: bacteriophage; Lactobacillus plantarum; lactic acid bacteria; vegetable fermentation; cucumber fermentation
MeSH headings : Adsorption; Bacteriophages / genetics; Bacteriophages / isolation & purification; Bacteriophages / physiology; Cucumis sativus / microbiology; Culture Media / chemistry; DNA, Viral / analysis; Electrophoresis, Polyacrylamide Gel; Fermentation; Food Microbiology; Genome, Viral; Hydrogen-Ion Concentration; Kinetics; Lactobacillus / virology
TL;DR: A virulent Lactobacillus plantarum bacteriophage, PhiJL-1, was isolated from a commercial cucumber fermentation and sequenced to reveal a linear, double-stranded DNA that may be important for the development of controlled vegetable fermentations. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Bacterial contamination of cucumber fruit through adhesion

JOURNAL OF FOOD PROTECTION, 65(12), 1881–1887.

By: L. Reina, H. Fleming* & F. Breidt*

MeSH headings : Bacterial Adhesion; Cucumis sativus / microbiology; Cucumis sativus / ultrastructure; Food Contamination; Food Microbiology; Lactobacillus / growth & development; Lactobacillus / physiology; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Salmonella typhimurium / growth & development; Salmonella typhimurium / physiology; Staphylococcus aureus / growth & development; Staphylococcus aureus / physiology; Temperature; Time Factors
TL;DR: The adhesion of bacteria to fresh cucumber surfaces in aqueous suspension was shown to be dependent on time of incubation, inoculum species and concentration, and temperature, and the numbers of cells adsorbed were larger at higher incubation temperatures. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(11), 5452–5458.

By: R. Barrangou n, S. Yoon n, F. Breidt n, H. Fleming n & T. Klaenhammer n

MeSH headings : Bacteriophages / genetics; Bacteriophages / growth & development; Bacteriophages / isolation & purification; Bacteriophages / metabolism; Bacteriophages / ultrastructure; DNA Fingerprinting; DNA, Viral / analysis; Fermentation; Genome, Viral; Leuconostoc / virology; Polymorphism, Restriction Fragment Length; Random Amplified Polymorphic DNA Technique; Viral Proteins / analysis
TL;DR: Bacteriophages active against Leuconostoc fallax strains are likely to contribute to the microbial ecology of sauerkraut fermentation and could be responsible for some of the variability observed in this type of fermentation. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2002 journal article

Discovering lactic acid bacteria by genomics

Antonie Van Leeuwenhoek, 82(1-4), 29–58.

By: T. Klaenhammer n, E. Altermann n, F. Arigoni*, A. Bolotin*, F. Breidt n, J. Broadbent*, R. Cano*, S. Chaillou ...

MeSH headings : Bifidobacterium / genetics; Fermentation; Genomics; Gram-Positive Bacteria / genetics; Lactobacillus / classification; Lactobacillus / genetics; Lactococcus lactis / classification; Lactococcus lactis / genetics
UN Sustainable Development Goal Categories
15. Life on Land (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(5), 2468–2478.

By: D. Dougherty n, F. Breidt n, R. McFeeters n & . Lubkin n

Contributors: D. Dougherty n, F. Breidt n, R. McFeeters n & S. Lubkin n

MeSH headings : Calibration; Energy Metabolism; Fermentation; Lactococcus lactis / metabolism; Models, Biological; Reproducibility of Results; Temperature
TL;DR: A dynamic energy budget approach is used to model the dependence of growth on present as well as past environmental conditions and suggests plausible and testable mechanistic assumptions about the interplay between cellular energetics and the modes of inhibition by temperature and end product accumulation. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2002 journal article

Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(6), 2877–2884.

By: R. Barrangou*, S. Yoon*, F. Breidt n, H. Fleming n & T. Klaenhammer*

MeSH headings : Brassica / microbiology; Cell Culture Techniques; DNA, Intergenic / analysis; Fermentation; Industry; Leuconostoc / genetics; Leuconostoc / isolation & purification; Plant Extracts; Polymerase Chain Reaction; RNA, Ribosomal, 16S / analysis; RNA, Ribosomal, 16S / genetics; Random Amplified Polymorphic DNA Technique
Sources: Web Of Science, ORCID
Added: August 6, 2018

2002 journal article

Isolation and characterization of bacteriophages from fermenting sauerkraut

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 973–976.

By: S. Yoon*, R. Barrangou-Poueys, F. Breidt n, T. Klaenhammer n & H. Fleming n

MeSH headings : Bacteriophages / classification; Bacteriophages / isolation & purification; Brassica; Fermentation; Food-Processing Industry / instrumentation; Food-Processing Industry / methods; Lactobacillus / virology; Leuconostoc / virology; Myoviridae / classification; Myoviridae / isolation & purification; Siphoviridae / classification; Siphoviridae / isolation & purification
TL;DR: The first report of bacteriophage isolated from commercial vegetable fermentations is presented, and these phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2001 journal article

Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 65(1-2), 63–74.

By: S. Yoon*, J. Kim*, F. Breidt n & H. Fleming n

author keywords: Lactobacillus plantarum; bacteriophage; cloning; heterologous expression; lysin
MeSH headings : Bacteriophages / genetics; Bacteriophages / physiology; Bacteriophages / ultrastructure; Cloning, Molecular; DNA, Viral / analysis; Electrophoresis, Polyacrylamide Gel; Escherichia coli / physiology; Lactobacillus / physiology; Mucoproteins / genetics
TL;DR: Bacteriophage SC921, which can infect Lactobacillus plantarum specifically, was isolated from a fermented vegetable source, Kimchi and SDS-PAGE experimentation indicated that the phage particle contains two major structural proteins and several minor proteins. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice

JOURNAL OF FOOD PROTECTION, 64(2), 189–194.

By: R. Unal n, H. Fleming n, R. McFeeters n, R. Thompson n, F. Breidt n & F. Giesbrecht n

MeSH headings : Bacteria / drug effects; Bacteria / growth & development; Colony Count, Microbial; Diffusion; Dose-Response Relationship, Drug; Food Preservation / methods; Garlic / chemistry; Immunodiffusion; Methyl Methanesulfonate / pharmacology; Microbial Sensitivity Tests; Plant Extracts / pharmacology; Plants, Medicinal; Reference Values; Time Factors
TL;DR: Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice and bacteria found to be inhibited by garlic juice included two gram-positive and five gram-negative species. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Reduction of microflora of whole pickling cucumbers by blanching

JOURNAL OF FOOD SCIENCE, 65(8), 1354–1358.

By: F. Breidt n, J. Hayes n & H. Fleming n

author keywords: blanching; decimal reduction time; vegetable microflora
TL;DR: Blanching whole pickling cucumbers for 15 s at 80 °C reduced microbial cell counts by 2 to 3 log cycles from an initial population of typically 10 % CFU/g. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Antimicrobial properties of sinigrin and its hydrolysis products

Journal of Food Science, 63(4), 621–624.

By: B. Shofran*, S. Purrington n, F. Breidt n & H. Fleming n

TL;DR: Sinigrin, AC, and CETP at 1,000 ppm were not inhibitory to any of the bacteria or yeasts tested, and the inhibitory activity of ATC was uncertain due to its gradual conversion to AITC. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

1998 journal article

Cell surface localization and processing of the ComG proteins, required for DNA binding during transformation of Bacillus subtilis

MOLECULAR MICROBIOLOGY, 29(3), 905–913.

By: Y. Chung, F. Breidt* & D. Dubnau

MeSH headings : Amino Acid Sequence; Bacillus subtilis / genetics; Bacillus subtilis / metabolism; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Cell Membrane / metabolism; DNA, Bacterial; DNA-Binding Proteins / genetics; DNA-Binding Proteins / metabolism; Dimerization; Disulfides; Molecular Sequence Data; Protein Processing, Post-Translational; Transformation, Bacterial
TL;DR: The comG operon of Bacillus subtilis encodes seven proteins essential for the binding of transforming DNA to the competent cell surface and the cellular localization of six of them were found to be membrane associated. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Modeling of the competitive growth of Listeria manocytogenes and Lactococcus lactis in vegetable broth

Applied and Environmental Microbiology, 64(9), 3159–3165.

By: F. Breidt & H. Fleming

Source: NC State University Libraries
Added: August 6, 2018

1997 chapter

Microogranisms and food

In Acidified foods: Principles of handling and preservation (2nd ed.). St. Charles, Ill.: Pickle Packers International, Inc.

By: H. Fleming, F. Breidt & R. Costilow

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables

Food Technology, 51(9), 44–464851.

By: F. Breidt & H. Fleming

Source: NC State University Libraries
Added: August 6, 2018

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