Frederick Breidt

Breidt, F. (2023). BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH. SOFTWAREX, 22. https://doi.org/10.1016/j.softx.2023.101351

Breidt, F., Skinner, C. R., Shriner, M., Ruinsky, M., Yang, S. Y., Wine, R. P., & Johnston, L. (2023). IngredientDB: A GUI-based Matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models. SOFTWAREX, 24. https://doi.org/10.1016/j.softx.2023.101545

Fragedakis, N., Skinner, C. R. R., Shriner, M., Ruinsky, M., Yang, S. Y., Wine, R. P. P., … Breidt, F. (2023, June 15). Modeling the formulation pH of elderberry syrup with multiple weak acids. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16664

Lu, Z., Marchant, J., Thompson, S., Melgarejo, H., Ignatova, D., Damaj, R., … Kathariou, S. (2022). Bacteriophages Isolated From Turkeys Infecting Diverse Salmonella Serovars. FRONTIERS IN MICROBIOLOGY, 13. https://doi.org/10.3389/fmicb.2022.933751

Breidt, F., & Skinner, C. (2022). 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. https://doi.org/10.4315/JFP-22-068

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16112

Lu, Z., Perez-Diaz, I. M., Hayes, J. S., & Breidt, F. (2020). Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation. FRONTIERS IN MICROBIOLOGY, 11. https://doi.org/10.3389/fmicb.2020.01306

Jones, C. M., Price, R. E., & Breidt, F. (2020). 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. https://doi.org/10.4315/JFP-19-463

Price, R. E., Longtin, M., Conley-Payton, S., Osborne, J. A., Johanningsmeier, S. D., Bitzer, D., & Breidt, F. (2020). Modeling buffer capacity and pH in acid and acidified foods. JOURNAL OF FOOD SCIENCE, 85(4), 918–925. https://doi.org/10.1111/1750-3841.15091

Longtin, M., Price, R. E., Mishra, R., & Breidt, F. (2020). Modeling the buffer capacity of ingredients in salad dressing products. JOURNAL OF FOOD SCIENCE, 85(4), 910–917. https://doi.org/10.1111/1750-3841.15018

McMurtrie, E. K., Johanningsmeier, S. D., Breidt, F., Jr., & Price, R. E. (2019). 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. https://doi.org/10.1111/1750-3841.14600

Dupree, D. E., Price, R. E., Burgess, B. A., Andress, E. L., & Breidt, F. (2019). 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. https://doi.org/10.4315/0362-028X.JFP-18-468

Ding, Z., Johanningsmeier, S. D., Price, R., Reynolds, R., Truong, V.-D., Payton, S. C., & Breidt, F. (2018). Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. FOOD CONTROL, 90, 304–311. https://doi.org/10.1016/j.foodcont.2018.03.005

Kay, K. L., Breidt, F., Fratamico, P. M., Baranzoni, G. M., Kim, G.-H., Grunden, A. M., & Oh, D.-H. (2017). Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient Limitation. FRONTIERS IN MICROBIOLOGY, 8. https://doi.org/10.3389/fmicb.2017.01404

Fan, S., Breidt, F., Price, R., & Perez-Diaz, I. (2017). Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products. JOURNAL OF FOOD SCIENCE, 82(1), 167–173. https://doi.org/10.1111/1750-3841.13579

Kim, G.-H., Fratamico, P., Breidt, F., & Oh, D.-H. (2016). 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. https://doi.org/10.1111/jam.13223

Kim, G.-H., Breidt, F., Fratamico, P., & Oh, D.-H. (2015). 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. https://doi.org/10.1111/1750-3841.12996

Yang, Z., Meng, X., Breidt, F., Jr., Dean, L. L., & Arritt, F. M. (2015). 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. https://doi.org/10.4315/0362-028x.jfp-14-478

Lu, Z., & Breidt, F. (2015). Escherichia coli O157:H7 bacteriophage Phi 241 isolated from an industrial cucumber fermentation at high acidity and salinity. FRONTIERS IN MICROBIOLOGY, 6. https://doi.org/10.3389/fmicb.2015.00067

Breidt, F., Medina, E., Wafa, D., Perez-Diaz, I., Franco, W., Huang, H.-Y., … Kim, J. H. (2013). Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning. JOURNAL OF FOOD SCIENCE, 78(3), M470–M476. https://doi.org/10.1111/1750-3841.12057

Breidt, F., Jr., Kay, K., Cook, J., Osborne, J., Ingham, B., & Arritt, F. (2013). 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. https://doi.org/10.4315/0362-028x.jfp-12-528

Lu, H. J., Breidt, F., Jr., & Perez-Diaz, I. (2013). 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. https://doi.org/10.1111/j.1750-3841.2012.02968.x

Nawalakhe, R., Shi, Q., Vitchuli, N., Noar, J., Caldwell, J. M., Breidt, F., … McCord, M. G. (2013). Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings. Journal of Applied Polymer Science, 129(2), 916–923. https://doi.org/10.1002/app.38804

Lu, H. J., Breidt, F., Jr., Perez-Diaz, I. M., & Osborne, J. A. (2011). Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions. JOURNAL OF FOOD PROTECTION, 74(6), 893–898. https://doi.org/10.4315/0362-028x.jfp-10-404

Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J. M., Breidt, F., Bourham, M., … McCord, M. (2011). Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning. EUROPEAN POLYMER JOURNAL, 47(7), 1402–1409. https://doi.org/10.1016/j.eurpolymj.2011.04.002

Hosein, A. M., Breidt, F., Jr., & Smith, C. E. (2011). 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. https://doi.org/10.1128/aem.02136-10

Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J. M., Breidt, F., … Zhang, X. (2011). 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). https://doi.org/10.1088/1468-6996/12/5/055004

Shi, Q., Vitchuli, N., Nowak, J., Noar, J., Caldwell, J. M., Breidt, F., … Zhang, X. (2011). One-step synthesis of silver nanoparticle-filled nylon 6 nanofibers and their antibacterial properties. JOURNAL OF MATERIALS CHEMISTRY, 21(28), 10330–10335. https://doi.org/10.1039/c1jm11492a

Breidt, F., & Caldwell, J. M. (2011). Survival of Escherichia coli O157:H7 in cucumber fermentation brines. Journal of Food Science, 76(3), M198–203. https://doi.org/10.1111/j.1750-3841.2011.02045.x

Lu, Z., Altermann, E., Breidt, F., & Kozyavkin, S. (2010). Sequence Analysis of Leuconostoc mesenteroides Bacteriophage Phi 1-A4 Isolated from an Industrial Vegetable Fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(6), 1955–1966. https://doi.org/10.1128/aem.02126-09

Pan, Y., Breidt, F., Jr., & Gorski, L. (2010). 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. https://doi.org/10.1128/aem.02185-09

Pan, Y. W., Breidt, F., & Kathariou, S. (2009). Competition of Listeria monocytogenes serotype 1/2a and 4b strains in mixed-culture biofilms. Applied and Environmental Microbiology, 75(18), 5846–5852. https://doi.org/10.1128/AEM.00816-09

Oh, D.-H., Pan, Y., Berry, E., Cooley, M., Mandrell, R., & Breidt, F., Jr. (2009). 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. https://doi.org/10.4315/0362-028X-72.3.503

Kreske, A. C., Bjornsdottir, K., Breidt, F., Jr., & Hassan, H. (2008). 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. https://doi.org/10.4315/0362-028X-71.12.2404

Gawish, S. M., Matthews, S. R., Wafa, D. M., Breidt, F., & Bourham, M. A. (2007). Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. I. Synthesis and characterization. JOURNAL OF APPLIED POLYMER SCIENCE, 103(3), 1900–1910. https://doi.org/10.1002/app.24021

Wafa, D. M., Breidt, F., Gawish, S. M., Matthews, S. R., Donohue, K. V., Roe, R. M., & Bourham, M. A. (2007). Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. II. Functionality of synthesized fabrics. JOURNAL OF APPLIED POLYMER SCIENCE, 103(3), 1911–1917. https://doi.org/10.1002/app.24042

Plengvidhya, V., Breidt, F., Jr., Lu, Z., & Fleming, H. P. (2007). DNA fingerpnntmg of lactic acid bacteria in sauerkraut fermentations. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(23), 7697–7702. https://doi.org/10.1128/AEM.01342-07

Yoon, S. S., Barrangou-Poueys, R., Breidt, F., & Fleming, H. P. (2007). Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine. Journal of Microbiology and Biotechnology, 17(2), 262–270.

Breidt, F., Jr., Hayes, J., & McFeeters, R. F. (2007). 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. https://doi.org/10.4315/0362-028X-70.11.2638

Pan, Y., & Breidt, F., Jr. (2007). 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. https://doi.org/10.1128/AEM.01198-07

Perez-Diaz, I. M., Kelling, R. E., Hale, S., Breidt, F., & McFeeters, R. F. (2007). Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products. JOURNAL OF FOOD SCIENCE, 72(7), M240–M245. https://doi.org/10.1111/j.1750-3841.2007.00460.x

Gawish, S. M., Ramadan, A. M., Cornelius, C. E., Bourham, M. A., Matthews, S. R., McCord, M. G., … Breidt, F. (2007). New functionalities of PA6,6 fabric modified by atmospheric pressure plasma and grafted glycidyl methacrylate derivatives. TEXTILE RESEARCH JOURNAL, 77(2), 92–104. https://doi.org/10.1177/0040517507076747

Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., … Mills, D. (2006). Comparative genomics of the lactic acid bacteria. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 103(42), 15611–15616. https://doi.org/10.1073/pnas.0607117103

Chin, H. S., Breidt, F., Fleming, H. P., Shin, W. C., & Yoon, S. S. (2006). 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.

Bjornsdottir, K., Breidt, F., & McFeeters, R. F. (2006). Protective effects of organic acids on survival of Escherichia coli O157 : H7 in acidic environments. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(1), 660–664. https://doi.org/10.1128/aem.72.1.660-664.2006

Mudgal, P., Breidt, F., Jr., Lubkin, S. R., & Sandeep, K. P. (2006). 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. https://doi.org/10.1128/AEM.02429-05

Pan, Y., Breidt, F., Jr., & Kathariou, S. (2006). Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(12), 7711–7717. https://doi.org/10.1128/AEM.01065-06

Dougherty, D. P., Ramos Da Conceicao Neta, E., McFeeters, R. F., Lubkin, S. R., & Breidt, F., Jr. (2006). 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. https://doi.org/10.1021/jf0531508

Breidt, F., Hayes, J. S., Osborne, J. A., & McFeeters, R. F. (2005). Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. JOURNAL OF FOOD PROTECTION, 68(2), 305–310. https://doi.org/10.4315/0362-028X-68.2.305

Mattos, F. R., Fasina, O. O., Reina, L. D., Fleming, H. P., Breidt, F., Damasceno, G. S., & Passos, F. V. (2005). Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit. JOURNAL OF FOOD SCIENCE, 70(5), E324–E330. https://doi.org/10.1111/j.1365-2621.2005.tb09972.x

Reina, L. D., Breidt, F., Fleming, H. P., & Kathariou, S. (2005). Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles. JOURNAL OF FOOD SCIENCE, 70(1), M7–M11. https://doi.org/10.1111/j.1365-2621.2005.tb09050.x

Breidt, F. (2004). A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations. Journal of Food Science, 69(1), 210–212. https://doi.org/10.1111/j.1365-2621.2004.tb17874.x

Breidt, F., Hayes, J. S., & McFeeters, R. F. (2004). 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. https://doi.org/10.4315/0362-028x-67.1.12

Johanningsmeier, S. D., Fleming, H. P., & Breidt, F. (2004). Malolactic activity of lactic acid bacteria during sauerkraut fermentation. JOURNAL OF FOOD SCIENCE, 69(8), M222–M227. https://doi.org/10.1111/j.1365-2621.2004.tb09891.x

Plengvidhya, V., Breidt, F., & Fleming, H. P. (2004). 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. https://doi.org/10.1016/j.ijfoodmicro.2003.11.010

Lu, Z., Breidt, F., Plengvidhya, V., & Fleming, H. P. (2003). Bacteriophage ecology in commercial sauerkraut fermentations. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202. https://doi.org/10.1128/AEM.69.6.3192-3202.2003

Lu, Z., Breidt, F., Fleming, H. P., Altermann, E., & Klaenhammer, T. R. (2003). Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 84(2), 225–235. https://doi.org/10.1016/S0168-1605(03)00111-9

Reina, L. D., Fleming, H. P., & Breidt, F. (2002). Bacterial contamination of cucumber fruit through adhesion. JOURNAL OF FOOD PROTECTION, 65(12), 1881–1887. https://doi.org/10.4315/0362-028X-65.12.1881

Barrangou, R., Yoon, S. S., Breidt, F., Fleming, H. P., & Klaenhammer, T. R. (2002). Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(11), 5452–5458. https://doi.org/10.1128/AEM.68.11.5452-5458.2002

Klaenhammer, T., Altermann, E., Arigoni, F., Bolotin, A., Breidt, F., Broadbent, J., … al. (2002). Discovering lactic acid bacteria by genomics. Antonie Van Leeuwenhoek, 82(1-4), 29–58. https://doi.org/10.1007/978-94-017-2029-8_3

Dougherty, D. P., Breidt, F., McFeeters, R. F., & Lubkin, SR. (2002). Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(5), 2468–2478. https://doi.org/10.1128/AEM.68.5.2468-2478.2002

Barrangou, R., Yoon, S. S., Breidt, F., Fleming, H. P., & Klaenhammer, T. R. (2002). Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(6), 2877–2884. https://doi.org/10.1128/AEM.68.6.2877-2884.2002

Yoon, S. S., Barrangou-Poueys, R., Breidt, F., Klaenhammer, T. R., & Fleming, H. P. (2002). Isolation and characterization of bacteriophages from fermenting sauerkraut. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 973–976. https://doi.org/10.1128/AEM.68.2.973-976.2002

Yoon, S. S., Kim, J. W., Breidt, F., & Fleming, H. P. (2001). 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. https://doi.org/10.1016/S0168-1605(00)00498-0

Unal, R., Fleming, H. P., McFeeters, R. F., Thompson, R. L., Breidt, F., & Giesbrecht, F. G. (2001). Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. JOURNAL OF FOOD PROTECTION, 64(2), 189–194. https://doi.org/10.4315/0362-028X-64.2.189

Breidt, F., Hayes, J. S., & Fleming, H. P. (2000). Reduction of microflora of whole pickling cucumbers by blanching. JOURNAL OF FOOD SCIENCE, 65(8), 1354–1358. https://doi.org/10.1111/j.1365-2621.2000.tb10611.x

Shofran, B. G., Purrington, S. T., Breidt, F., & Fleming, H. P. (1998). Antimicrobial properties of sinigrin and its hydrolysis products. Journal of Food Science, 63(4), 621–624. https://doi.org/10.1111/j.1365-2621.1998.tb15798.x

Chung, Y. S., Breidt, F., & Dubnau, D. (1998). Cell surface localization and processing of the ComG proteins, required for DNA binding during transformation of Bacillus subtilis. MOLECULAR MICROBIOLOGY, 29(3), 905–913. https://doi.org/10.1046/j.1365-2958.1998.00989.x

Breidt, F., & Fleming, H. P. (1998). Modeling of the competitive growth of Listeria manocytogenes and Lactococcus lactis in vegetable broth. Applied and Environmental Microbiology, 64(9), 3159–3165.

Fleming, H. P., Breidt, F., & Costilow, R. N. (1997). Microogranisms and food. In Acidified foods: Principles of handling and preservation (2nd ed.). St. Charles, Ill.: Pickle Packers International, Inc.

Breidt, F., & Fleming, H. P. (1997). Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables. Food Technology, 51(9), 44–464851.