Frederick Breidt

Components of a Synthetic Cucumber Juice Medium Influencing the Growth and Metabolism of Lactiplantibacillus Species

Anthony, A. M., & Breidt, F. (2026, February 11). Journal of Food Protection.

Development of a Synthetic Medium to Investigate the Role of Buffer Capacity and Metabolites on the Fermentation Chemistry of Cucumber Juice

Anthony, A., Skinner, C., Katare, N., Guydan, D., Johanningsmeier, S., & Breidt, F. (2025, July 16). Journal of Food Protection.

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

Breidt, F. (2023, March 8). SoftwareX.

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

Breidt, F., Skinner, C. R., Shriner, M., Ruinsky, M., Yang, S. Y., Wine, R. P., & Johnston, L. (2023, October 13). SoftwareX, Vol. 10.

Modeling the formulation pH of elderberry syrup with multiple weak acids

Fragedakis, N., Skinner, C. R., Shriner, M., Ruinsky, M., Yang, S. Y., Wine, R. P., … Breidt, F. (2023, June 15). Journal of Food Science, Vol. 6.

Bacteriophages Isolated From Turkeys Infecting Diverse Salmonella Serovars

Lu, Z., Marchant, J., Thompson, S., Melgarejo, H., Ignatova, D., Kopić, S., … Kathariou, S. (2022, July 5). Frontiers in Microbiology.

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

Breidt, F., & Skinner, C. (2022, June 10). Journal of Food Protection.

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

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Stoforos, G. N., & Price, R. E. (2022, March 15). Journal of Food Science.

Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation

Lu, Z., Pérez-Díaz, I. M., Hayes, J. S., & Breidt, F. (2020, June 26). Frontiers in Microbiology.

Modeling buffer capacity and pH in acid and acidified foods

Price, R. E., Longtin, M., Conley‐Payton, S., Osborne, J. A., Johanningsmeier, S. D., Bitzer, D., & Breidt, F. (2020, March 21). Journal of Food Science.

Modeling the buffer capacity of ingredients in salad dressing products

Longtin, M., Price, R. E., Mishra, R., & Breidt, F. (2020, March 21). Journal of Food Science.

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

McMurtrie, E. K., Johanningsmeier, S. D., Breidt, F., & Price, R. E. (2019, April 17). Journal of Food Science.

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

Dupree, D. E., Price, R. E., Burgess, B. A., Andress, E. L., & Breidt, F. (2019, March 25). Journal of Food Protection.

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

Jones, C. M., Price, R. E., & Breidt, F. (2019, December 23). Journal of Food Protection.

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

Ding, Z., Johanningsmeier, S. D., Price, R., Reynolds, R., Truong, V.-D., Payton, S. C., & Breidt, F. (2018, March 1). Food Control.

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

Kay, K. L., Breidt, F., Fratamico, P. M., Baranzoni, G. M., Kim, G.-H., Grunden, A. M., & Oh, D.-H. (2017, July 26). Frontiers in Microbiology, Vol. 8.

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

Fan, S., Breidt, F., Price, R., & Pérez‐Díaz, I. (2016, December 16). Journal of Food Science.

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

Kim, G.-H., Fratamico, P., Breidt, F., & Oh, D.-H. (2016, July 5). Journal of Applied Microbiology.

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

Kim, G. H., Breidt, F., Fratamico, P., & Oh, D. H. (2015, September 16). Journal of Food Science.

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

Yang, Z., Meng, X., Breidt, F., Dean, L. L., & Arritt, F. M. (2015, March 31). Journal of Food Protection.

Escherichia coli O157:H7 bacteriophage Φ241 isolated from an industrial cucumber fermentation at high acidity and salinity

Lu, Z., & Breidt, F. (2015, February 17). Frontiers in Microbiology.

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

Breidt, F., Medina, E., Wafa, D., Pérez‐Díaz, I., Franco, W., Huang, H. Y., … Kim, J. H. (2013, March 1). Journal of Food Science.

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†

Breidt, F., Kay, K., Cook, J., Osborne, J., Ingham, B., & Arritt, F. (2013, July 1). Journal of Food Protection.

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

Lu, H. J., Breidt, F., & Pérez‐Díaz, I. (2013, January 18). Journal of Food Science.

Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings

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

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

Lu, H. J., Breidt, F., Pérez-Díaz, I. M., & Osborne, J. A. (2011, June 1). Journal of Food Protection.

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

Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J. M., Breidt, F., Bourham, M., … McCord, M. (2011, April 19). European Polymer Journal, Vol. 47, pp. 1402–1409.

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

Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J. M., Breidt, F., … Zhang, X. (2011, September 8). Science and Technology of Advanced Materials, Vol. 12.

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

Shi, Q., Vitchuli, N., Nowak, J., Noar, J., Caldwell, J. M., Breidt, F., … Zhang, X. (2011, January 1). Journal of Materials Chemistry, Vol. 21, pp. 10330–10335.

Survival of  Escherichia coli  O157:H7 in Cucumber Fermentation Brines

Breidt, F., Jr, & Caldwell, J. M. (2011, March 4). Journal of Food Science.

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

Hosein, A. M., Breidt, F., & Smith, C. E. (2010, November 30). Applied and Environmental Microbiology, Vol. 77, pp. 889–895.

Sequence Analysis of Leuconostoc mesenteroides Bacteriophage Φ1-A4 Isolated from an Industrial Vegetable Fermentation

Lu, Z., Altermann, E., Breidt, F., & Kozyavkin, S. (2010, January 30). Applied and Environmental Microbiology.

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

Pan, Y., Breidt, F., & Gorski, L. (2010, January 5). Applied and Environmental Microbiology.

Competition of Listeria monocytogenes Serotype 1/2a and 4b Strains in Mixed-Culture Biofilms

Pan, Y., Breidt, F., & Kathariou, S. (2009, August 1). Applied and Environmental Microbiology.

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

Oh, D.-H., Pan, Y., Berry, E., Cooley, M., Mandrell, R., & Breidt, F. (2009, March 1). Journal of Food Protection.

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

Kreske, A. C., Bjornsdottir, K., Breidt, F., & Hassan, H. (2008, December 1). Journal of Food Protection, Vol. 71, pp. 2404–2409.

DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations

Plengvidhya, V., Breidt, F., Lu, Z., & Fleming, H. P. (2007, October 6). Applied and Environmental Microbiology.

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

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

Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C

Breidt, F., Hayes, J., & Mcfeeters, R. F. (2007, November 1). Journal of Food Protection.

Enumeration of Viable Listeria monocytogenes Cells by Real-Time PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of Dead Cells

Pan, Y., & Breidt, F. (2007, October 13). Applied and Environmental Microbiology.

Lactobacilli and Tartrazine as Causative Agents of Red‐Color Spoilage in Cucumber Pickle Products

Pérez‐Díaz, I. M., Kelling, R. E., Hale, S., Breidt, F., & McFeeters, R. F. (2007, August 14). Journal of Food Science.

New Functionalities of PA6,6 Fabric Modified by Atmospheric Pressure Plasma and Grafted Glycidyl Methacrylate Derivatives

Gawish, S. M., Ramadan, A. M., Cornelius, C. E., Bourham, M. A., Matthews, S. R., McCord, M. G., … Breidt, F. (2007, February 1). Textile Research Journal, Vol. 77, pp. 92–104.

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

Gawish, S. M., Matthews, S. R., Wafa, D. M., Breidt, F., & Bourham, M. A. (2006, November 13). Journal of Applied Polymer Science, Vol. 103, pp. 1900–1910.

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

Wafa, D. M., Breidt, F., Gawish, S. M., Matthews, S. R., Donohue, K. V., Roe, R. M., & Bourham, M. A. (2006, November 13). Journal of Applied Polymer Science, Vol. 103, pp. 1911–1917.

Comparative genomics of the lactic acid bacteria

Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., … Mills, D. (2006, October 10). Proceedings of the National Academy of Sciences, Vol. 103, pp. 15611–15616.

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.

Protective Effects of Organic Acids on Survival of Escherichia coli O157:H7 in Acidic Environments

Bjornsdottir, K., Breidt, F., & McFeeters, R. F. (2006, January 1). Applied and Environmental Microbiology.

Quantifying the Significance of Phage Attack on Starter Cultures: a Mechanistic Model for Population Dynamics of Phage and Their Hosts Isolated from Fermenting Sauerkraut

Mudgal, P., Breidt, F., Lubkin, S. R., & Sandeep, K. P. (2006, June 1). Applied and Environmental Microbiology, Vol. 72, pp. 3908–3915.

Resistance of Listeria monocytogenes Biofilms to Sanitizing Agents in a Simulated Food Processing Environment

Pan, Y., Breidt, F., & Kathariou, S. (2006, December 1). Applied and Environmental Microbiology.

Semi-mechanistic Partial Buffer Approach to Modeling pH, the Buffer Properties, and the Distribution of Ionic Species in Complex Solutions

Dougherty, D. P., Neta, E. R. D. C., McFeeters, R. F., Lubkin, S. R., & Breidt, F. (2006, July 15). Journal of Agricultural and Food Chemistry, Vol. 54, pp. 6021–6029.

Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines

Breidt, F., Hayes, J. S., Osborne, J. A., & Mcfeeters, R. F. (2005, February 1). Journal of Food Protection.

Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber Fruit

Mattos, F. R., Fasina, O. O., Reina, L. D., Fleming, H. P., Breidt, F., Damasceno, G. S., & Passos, F. V. (2005, June 1). Journal of Food Science.

Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles

Reina, L. D., Breidt, F., Fleming, H. P., & Kathariou, S. (2005, January 1). Journal of Food Science.

A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations

BREIDT, F. (2004, January 1). Journal of Food Science.

Independent Effects of Acetic Acid and pH on Survival ofEscherichia coli in Simulated Acidified Pickle Products

Breidt, F., Hayes, J. S., & Mcfeeters, R. F. (2004, January 1). Journal of Food Protection.

Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation

Johanningsmeier, S. D., Fleming, H. P., & Breidt, R. (2004, October 1). Journal of Food Science.

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

Plengvidhya, V., Breidt, F., & Fleming, H. P. (2004, March 6). International Journal of Food Microbiology.

Bacteriophage Ecology in Commercial Sauerkraut Fermentations

Lu, Z., Breidt, F., Plengvidhya, V., & Fleming, H. P. (2003, June 1). Applied and Environmental Microbiology.

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

Lu, Z., Breidt, F., Fleming, H. P., Altermann, E., & Klaenhammer, T. R. (2003, May 12). International Journal of Food Microbiology.

Bacterial Contamination of Cucumber Fruit through Adhesion

Reina, L. D., Fleming, H. P., & Breidt, F. (2002, December 1). Journal of Food Protection.

Characterization of SixLeuconostoc fallaxBacteriophages Isolated from an Industrial Sauerkraut Fermentation

Barrangou, R., Yoon, S.-S., Frederick Breidt, Fleming, H. P., & Klaenhammer, T. R. (2002, November 1). Applied and Environmental Microbiology, Vol. 68, pp. 5452–5458.

Discovering lactic acid bacteria by genomics

Klaenhammer, T., Altermann, E., Arigoni, F., Bolotin, A., Breidt, F., Broadbent, J., … Siezen, R. (2002, January 1).

Energy-Based Dynamic Model for Variable Temperature Batch Fermentation by Lactococcus lactis

Dougherty, D. P., Frederick Breidt, McFeeters, R. F., & Lubkin, S. R. (2002, May 1). Applied and Environmental Microbiology, Vol. 68, pp. 2468–2478.

Identification and Characterization of Leuconostoc fallax Strains Isolated from an Industrial Sauerkraut Fermentation

Barrangou, R., Yoon, S.-S., Frederick Breidt, Fleming, H. P., & Klaenhammer, T. R. (2002, June 1). Applied and Environmental Microbiology, Vol. 68, pp. 2877–2884.

Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut

Yoon, S. S., Barrangou-Poueys, R., Breidt, F., Klaenhammer, T. R., & Fleming, H. P. (2002, February 1). Applied and Environmental Microbiology, Vol. 68, pp. 973–976.

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

Yoon, S.-S., Kim, J.-W., Breidt, F., & Fleming, H. P. (2001, April 1). International Journal of Food Microbiology.

Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice

Unal, R., Fleming, H. P., Mcfeeters, R. F., Thompson, R. L., Breidt, F., & Giesbrecht, F. G. (2001, February 1). Journal of Food Protection.

Reduction of Microflora of Whole Pickling Cucumbers by Blanching

Breidt, F., Hayes, J. S., & Fleming, H. P. (2000, November 1). Journal of Food Science.

Antimicrobial Properties of Sinigrin and its Hydrolysis Products

SHOFRAN, B. G., PURRINGTON, S. T., BREIDT, F., & FLEMING, H. P. (1998, July 1). Journal of Food Science.

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

Chung, Y. S., Breidt, F., & Dubnau, D. (1998, August 1). Molecular Microbiology.

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

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

Microogranisms and food

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

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

Food Technology, 51(9), 44–464851.