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Works (44)
Updated: August 16th, 2024 13:38
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.
Source: NC State University Libraries
Added: August 6, 2018
2007 journal article
Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations
JOURNAL OF FOOD SCIENCE, 72(5), M166–M172.
author keywords: acetic acid; mannitol; sauerkraut; sensory analysis; sodium chloride; texture
MeSH headings : Brassica / microbiology; Brassica / standards; Chromatography, High Pressure Liquid; Colony Count, Microbial; Dose-Response Relationship, Drug; Fermentation; Food Handling / methods; Food Microbiology; Hydrogen-Ion Concentration; Leuconostoc / drug effects; Leuconostoc / growth & development; Leuconostoc / metabolism; Sodium Chloride / pharmacology; Temperature; Time Factors; Waste Management
TL;DR:
Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes
JOURNAL OF FOOD SCIENCE, 70(5), S343–S349.
author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; sulfur compounds
TL;DR:
Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting sauerkraut were nearly identical, and both the micr and micr changed both the microbiology and chemistr obiology and chemistry.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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.
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
3. Good Health and Well-being
(Web of Science)
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.
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
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Dynamic model for mass transfer of solutes in cucumber fermentation
JOURNAL OF FOOD ENGINEERING, 68(3), 297–302.
author keywords: diffusion; cucumber; modeling; acids; sugar
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
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
3. Good Health and Well-being
(Web of Science)
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.
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
3. Good Health and Well-being
(Web of Science)
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.
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)
open access via aem.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Crossflow filtration of brine from cucumber fermentation
Applied Engineering in Agriculture, 19(1), 107–113.
TL;DR:
It is possible to use microfiltration to filter sediments and microbial cells from brine obtained from cucumber fermentation, and the net decline in permeate flux increased with transmembrane pressure, flow velocity, pore size, and cell concentration.
(via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Effect of malic acid on the growth kinetics of Lactobacillus plantarum
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 63(2), 207–211.
MeSH headings : Cucumis sativus / metabolism; Cucumis sativus / microbiology; Culture Media; Fermentation; Kinetics; Lactobacillus / drug effects; Lactobacillus / growth & development; Malates / pharmacology
TL;DR:
The results clearly demonstrate the energy-sparing effect of malic acid on the growth- and non-growth-associated energy requirements for L. plantarum.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
13. Climate Action
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2003 journal article
Factors influencing texture retention of salt-free, acidified, red bell peppers during storage
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(5), 1460–1463.
author keywords: Capsicum annuum; acetic acid; gluconic acid; sodium metabisulfite
MeSH headings : Acetic Acid / pharmacology; Calcium Chloride / pharmacology; Capsicum / growth & development; Food Preservation; Gluconates / pharmacology; Hot Temperature; Hydrogen-Ion Concentration; Mechanics; Solutions; Sulfites; Vegetables
TL;DR:
Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8, and when at least 5 mM calcium was added to the peppers.
(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.
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
2003 journal article
Thermal and dielectric properties of sweetpotato puree
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(3), 461–472.
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Viscoelastic properties of restructured sweetpotato puree
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 38(4), 421–425.
author keywords: alginate; calcium; gel; loss modulus; storage modulus; viscosity
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
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
3. Good Health and Well-being
(Web of Science)
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.
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2002 journal article
Effects of anions and cations on sugar utilization in cucumber juice fermentation
JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161.
author keywords: Lactobacillus plantarum; cucumber; sugar utilization; anions; cations
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation
Journal of Food Science, 67(8), 2934–2939.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2002 journal article
Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(17), 4875–4877.
author keywords: Cucumis sativus; gas chromatography; acidificition; (E,Z)-2,6-nonadienal; (E)-2-nonenal
MeSH headings : Aldehydes / analysis; Cold Temperature; Cucumis sativus / chemistry; Food Preservation; Humans; Hydrogen-Ion Concentration; Odorants; Taste; Time Factors
TL;DR:
There was a linear correlation between sensory scores and the amount of (E,Z)-2,6-nonadienal produced by cucumbers equilibrated at different pH levels, and the presence of spices did not interfere with the ability of panelists to detect differences in fresh flavor intensity.
(via Semantic Scholar)
Source: Web Of Science
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.
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
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2002 journal article
Mass transfer and solute diffusion in brined cucumbers
JOURNAL OF FOOD SCIENCE, 67(1), 181–187.
author keywords: fermentation; diffusion; solute; cucumber; modeling
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers
JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 307–322.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
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.
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
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Differential glucose and fructose utilization during cucumber juice fermentation
JOURNAL OF FOOD SCIENCE, 66(1), 162–166.
author keywords: lactic acid bacteria; lactic acid; cucumber; fermentable sugars
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Heat transfer characteristics of cucumbers during blanching
JOURNAL OF FOOD ENGINEERING, 47(3), 203–210.
author keywords: cucumber; thermal properties; heat transfer; blanching
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.
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
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(9), 4203–4207.
author keywords: Cucumis sativus; solid-phase microextraction; blanching
MeSH headings : Chromatography, Gas; Chromatography, Liquid / methods; Cucumis sativus / chemistry; Flame Ionization; Food Handling / methods; Hot Temperature; Taste
TL;DR:
Investigations were carried out to determine whether flavor compounds characteristic for fresh cucumbers could be rapidly determined using a solid-phase microextraction dynamic headspace sampling method combined with gas chromatography and flame ionization detection.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197.
author keywords: Cucumis sativus; pickle; Lactobacillus plantarum; lipoxygenase; lipid oxidation
MeSH headings : Aldehydes; Cucumis sativus; Fermentation; Gas Chromatography-Mass Spectrometry; Lactobacillus; Odorants; Oxidation-Reduction; Oxygen; Volatilization
TL;DR:
Results indicated that the formation of aldehydes in oxygen was due to nonenzymatic reactions, and Sensory evaluation of oxidized odor was correlated with the increase in aldehyde concentrations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 4910–4912.
author keywords: GC-MS; hexanal; Curcuma longa; tartrazine; curcumin
MeSH headings : Ascorbic Acid / chemistry; Cucumis sativus / chemistry; Curcumin / chemistry; Fermentation; Gas Chromatography-Mass Spectrometry; Oxidation-Reduction; Volatilization
TL;DR:
Two naturally occurring antioxidants, ascorbic acid and turmeric, were effective in inhibiting formation of oxidative aldehydes when slurries of fermented cucumber tissue were exposed to oxygen.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
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.
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
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1998 journal article
Acetoin production as an indicator of growth and metabolic inhibition of Listeria monocytogenes
Journal of Applied Microbiology, 84(1), 18–24.
MeSH headings : Acetoin / analysis; Benzoic Acid / pharmacology; Food Microbiology; Glucose / metabolism; Lactic Acid / pharmacology; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Listeria monocytogenes / metabolism; Propionates / pharmacology
TL;DR:
Acetoin production is a novel method for quantifying and assessing the mode of action of inhibitors against L. monocytogenes and can be used to screen inhibitors for applications in food safety.
(via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018
1998 journal article
Antimicrobial properties of sinigrin and its hydrolysis products
Journal of Food Science, 63(4), 621–624.
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
Modeling of the competitive growth of Listeria manocytogenes and Lactococcus lactis in vegetable broth
Applied and Environmental Microbiology, 64(9), 3159–3165.
Source: NC State University Libraries
Added: August 6, 2018
1997 journal article
Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate
JOURNAL OF FOOD SCIENCE, 62(2), 406–409.
author keywords: antibacterial activity; autoclaved cabbage; S-methyl-L-cysteine sulfoxide; methyl methanethiosulfonate; Staphylococcus aureus
TL;DR:
Evidence indicates that the bacterial inhibitory activity in autoclaved cabbage juice was due to heatinduced formation of MMTSO2 from SMCSO.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1997 chapter
Microogranisms and food
In Acidified foods: Principles of handling and preservation (2nd ed.). St. Charles, Ill.: Pickle Packers International, Inc.
Source: NC State University Libraries
Added: August 6, 2018
1997 journal article
Modeling growth of Saccharomyces rosei in cucumber fermentation
FOOD MICROBIOLOGY, 14(6), 533–542.
TL;DR:
The predictive model for growth of S. rosei in cucumber juice should prove useful in modeling the mixed culture (yeast and lactic acid bacteria) fermentation of brined, whole cucumbers.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1997 journal article
Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables
Food Technology, 51(9), 44–464851.
Source: NC State University Libraries
Added: August 6, 2018
1989 journal article
BUTYRIC-ACID SPOILAGE OF FERMENTED CUCUMBERS
JOURNAL OF FOOD SCIENCE, 54(3), 636–639.
TL;DR:
Small cucumbers brined to equalize at 2.3% NaCl in an anaerobic tank underwent a normal primary lactic acid fermentation that resulted in 1.09% titratable acidity (as lactic) and pH 3.7, but was observed to have spoiled, as evidenced by an unpleasant ordor.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
1987 patent
Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1982 patent
Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1976 patent
Controlled bulk vegetable fermentation
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
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