@article{yoon_barrangou-poueys_breidt_fleming_2007, title={Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine}, volume={17}, number={2}, journal={Journal of Microbiology and Biotechnology}, author={Yoon, S. S. and Barrangou-Poueys, R. and Breidt, F. and Fleming, H. P.}, year={2007}, pages={262–270} }
 @article{johanningsmeier_mcfeeters_fleming_thompson_2007, title={Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00372.x}, abstractNote={ABSTRACT:  Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage. Excess brine generated is a waste product with high levels of organic material (BOD) and nonbiodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced‐salt cabbage fermentations would yield sauerkraut with reproducible and acceptable chemical composition and sensory qualities. Shredded cabbage was salted with 0.5%, 1.0%, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none or L. mesenteroides strain LA 81, ATCC 8293 (106 CFU/g). Fermentation products were quantified by high‐performance liquid chromatography, and pH was measured during the initial stages of fermentation and after 10 mo storage at 18 °C. A trained descriptive sensory panel used category scales to rate the flavor and texture of selected sauerkrauts. A modified Kramer shear test was used to measure firmness. Cabbage fermented with L. mesenteroides consistently resulted in sauerkraut with firm texture and reduced off‐flavors across all salt levels (P < 0.05). Conversely, sauerkraut quality was highly variable, with softening and off‐flavors occurring as salt concentrations were decreased in natural fermentations (P < 0.05). Fermentations were rapid, with a more uniform decline in pH when starter culture was added. L. mesenteroides addition to cabbage fermentations ensured that texture and flavor quality were retained, while allowing 50% NaCl reduction. Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, Suzanne and McFeeters, Roger F. and Fleming, Henry P. and Thompson, Roger L.}, year={2007}, pages={M166–M172} }
 @article{chin_breidt_fleming_shin_yoon_2006, title={Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses}, volume={16}, number={1}, journal={Journal of Microbiology and Biotechnology}, author={Chin, H. S. and Breidt, F. and Fleming, H. P. and Shin, W. C. and Yoon, S. S.}, year={2006}, pages={68–76} }
 @article{johanningsmeier_fleming_thompson_mcfeeters_2005, title={Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb09989.x}, abstractNote={ABSTRACT:  Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC+ and MDC‐, respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC+ and MDC− sauerkraut (P≥ 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the microbiology and chemistry of the fermenting sauerkraut, leading to decreased sauerkraut sulfur flavor. Quantification of allyl isothiocyanate (AITC), dimethyl disulfide, dimethyl trisulfide (DMTS), methyl methanethiosulfinate, and methyl methanethiosulfonate (MMTSO2) by gas chromatography‐mass spectrometry showed that sauerkraut sulfur flavor correlated linearly with DMTS and MMTSO2 (P≤ 0.01).}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, SD and Fleming, HP and Thompson, RL and McFeeters, RF}, year={2005}, pages={S343–S349} }
 @article{passos_felder_fleming_mcfeeters_ollis_2005, title={Dynamic model for mass transfer of solutes in cucumber fermentation}, volume={68}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2004.06.002}, abstractNote={A mathematical model for the mass transfer of solutes between whole cucumbers and brine in cucumber fermentation has been developed that takes into account permeation of solutes through stomata in the cucumber skin and through the epidermal cells in the skin, as well as film diffusion through the surrounding brine boundary layer. The model was used to fit experimental data for the time-dependent concentrations of solutes that permeate into the cucumbers (glucose and malate) and out of them (lactic acid, acetic acid, ethanol, and sodium chloride). The rate of lactic acid transport through the stomata was found to be three orders of magnitude greater than that through the epidermis, and the permeabilities of lactic and acetic acids were effectively independent of the brine circulation rate. These results indicate that the rate of permeation of solutes into and out of cucumbers was controlled by mass transfer through the stomata, with neither film diffusion nor epidermal diffusion having a significant effect. The model differential equation for solute transfer combined with a set of rate equations for microbial growth will provide a good basis to establish a complete mechanistic model for the cucumber fermentation process.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Passos, FV and Felder, RM and Fleming, HP and McFeeters, RF and Ollis, DF}, year={2005}, month={Jun}, pages={297–302} }
 @article{mattos_fasina_reina_fleming_breidt_damasceno_passos_2005, title={Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb09972.x}, abstractNote={ABSTRACT:  Microbiological and modeling (combined heat transfer and microbial kinetic equations [HTMK] model) approaches were used to determine the location of microorganisms within cucumber. The total number of aerobes found within/on cucumbers varied from 105 to 107 colony‐forming units (CFU) /g. The highest and the least amount of microbiota were respectively found at the blossom end and middle part of the cucumbers and were within the 1st 6 mm of the cucumber surface. 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 located within 0.65 mm of the fruit surface.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Mattos, FR and Fasina, OO and Reina, LD and Fleming, HP and Breidt, F and Damasceno, GS and Passos, FV}, year={2005}, pages={E324–E330} }
 @article{reina_breidt_fleming_kathariou_2005, title={Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb09050.x}, abstractNote={AB isolates w AB isolates w AB isolates w AB isolates were obtained. Among the L e obtained. Among the L e obtained. Among the L e obtained. Among the L e obtained. Among the LAB identified w AB identified w AB identified w}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Reina, LD and Breidt, F and Fleming, HP and Kathariou, S}, year={2005}, pages={M7–M11} }
 @article{johanningsmeier_fleming_breidt_2004, title={Malolactic activity of lactic acid bacteria during sauerkraut fermentation}, volume={69}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2004.tb09891.x}, abstractNote={ABSTRACT:  The frequency of lactic acid bacteria (LAB) involved in sauerkraut fermentation with (MDC+) or without (MDC‐) the ability to decarboxylate malic acid was determined. The MDC+ phenotype was found in > 99% of homofermentative LAB isolated from commercial fermentations. In contrast, heterofermentative LAB isolates from 0.25, 3, 7, and 10 d had only 53%, 54%, 15%, and 11% MDC+ phenotype, respectively, indicating that more than 1 strain or species was involved. 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.}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, SD and Fleming, HP and Breidt, F}, year={2004}, month={Oct}, pages={M222–M227} }
 @article{plengvidhya_breidt_fleming_2004, title={Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation}, volume={93}, ISSN={["1879-3460"]}, DOI={10.1016/j.ijfoodmicro.2003.11.010}, abstractNote={DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of L. mesenteroides in sauerkraut fermentations.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Plengvidhya, V and Breidt, F and Fleming, HP}, year={2004}, month={Jun}, pages={287–296} }
 @article{lu_breidt_plengvidhya_fleming_2003, title={Bacteriophage ecology in commercial sauerkraut fermentations}, volume={69}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.69.6.3192-3202.2003}, abstractNote={ABSTRACT}, number={6}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Lu, Z and Breidt, F and Plengvidhya, V and Fleming, HP}, year={2003}, month={Jun}, pages={3192–3202} }
 @article{fasina_fleming_humphries_thompson_reina_2003, title={Crossflow filtration of brine from cucumber fermentation}, volume={19}, DOI={10.13031/2013.12722}, abstractNote={Due to environmental concerns, pickle companies are considering ways of reclaiming the brine obtained from 
cucumber fermentation. The removal of microbial cells is crucial in use of the brine in finished pickle products. The effects 
of transmembrane pressure (41 to 166 kPa), feed flow rate (7.8 to 15.5 L/min), pore size (500,000 NWCO and 0.2 .m), and 
cell concentration (optical density of 0.171 to 1.170 at 640 nm) on permeate flux during the crossflow filtration of brine 
obtained from bulk fermentation of cucumber were studied. Results indicate that the microfiltration membranes exhibited a 
large flux decline during the first 15 min of operation when challenged with the fermentation brine. The net decline in 
permeate flux increased with transmembrane pressure, flow velocity, pore size, and cell concentration. Filtration through 
filter pore size of 0.2 .m or smaller effectively removed the microbial cells present in the brine. Only the transmembrane 
pressure significantly affected the resistance of the cake formed at the filter surface. From the results obtained from the study, 
it is possible to use microfiltration to filter sediments and microbial cells from brine obtained from cucumber fermentation.}, number={1}, journal={Applied Engineering in Agriculture}, author={Fasina, O. O. and Fleming, H. P. and Humphries, E. G. and Thompson, R. L. and Reina, L. R.}, year={2003}, pages={107–113} }
 @article{passos_fleming_hassan_mcfeeters_2003, title={Effect of malic acid on the growth kinetics of Lactobacillus plantarum}, volume={63}, ISSN={["0175-7598"]}, DOI={10.1007/s00253-003-1375-7}, abstractNote={The fermentation kinetics of Lactobacillus plantarum were studied in a specially designed broth formulated from commercially available, dehydrated components (yeast extract, trypticase, ammonium sulfate) in batch and continuous culture. During batch growth in the absence of malic acid, the specific growth rate was 0.20 h(-1). Malic acid in the medium, at 2 mM or 10 mM, increased the specific growth rate of L. plantarum to 0.34 h(-1). An increase in the maximum cell yield due to malic acid also was observed. Malic acid in the medium (12 mM) reduced the non-growth-associated (maintenance energy) coefficient and increased the biomass yield in continuous culture, based on calculations from the Luedeking and Piret model. The biomass yield coefficient was estimated as 27.4 mg or 34.3 mg cells mmol(-1) hexose in the absence or presence of malic acid, respectively. The maintenance coefficient was estimated as 3.5 mmol or 1.5 mmol hexose mg(-1) cell h(-1) in the absence or presence of malic acid. These results clearly demonstrate the energy-sparing effect of malic acid on the growth- and non-growth-associated energy requirements for L. plantarum. The quantitative energy-sparing effect of malic acid on L. plantarum has heretofore not been reported, to our knowledge.}, number={2}, journal={APPLIED MICROBIOLOGY AND BIOTECHNOLOGY}, author={Passos, FV and Fleming, HP and Hassan, HM and McFeeters, RF}, year={2003}, month={Dec}, pages={207–211} }
 @article{papageorge_mcfeeters_fleming_2003, title={Factors influencing texture retention of salt-free, acidified, red bell peppers during storage}, volume={51}, ISSN={["0021-8561"]}, DOI={10.1021/jf025788e}, abstractNote={Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain texture during storage. 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, when at least 5 mM calcium was added to the peppers, and when red peppers were blanched at 75 degrees C for at least 1 min.}, number={5}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Papageorge, LM and McFeeters, RF and Fleming, HP}, year={2003}, month={Feb}, pages={1460–1463} }
 @article{lu_breidt_fleming_altermann_klaenhammer_2003, title={Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation}, volume={84}, ISSN={["1879-3460"]}, DOI={10.1016/S0168-1605(03)00111-9}, abstractNote={A virulent Lactobacillus plantarum bacteriophage, PhiJL-1, was isolated from a commercial cucumber fermentation. The phage was specific for two related strains of L. plantarum, BI7 and its mutant (deficient in malolactate fermenting ability) MU45, which have been evaluated as starter cultures for controlled cucumber fermentation and as biocontrol microorganisms for minimally processed vegetable products. The phage genome of PhiJL-1 was sequenced to reveal a linear, double-stranded DNA (36.7 kbp). Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) profiles indicated that PhiJL-1 contains six structural proteins (28, 34, 45, 50, 61, and 76 kDa). Electron microscopy revealed that the phage has an isometric head (59 nm in diameter), a long non-contractile tail (182 nm in length and 11 nm in width), and a complex base plate. The phage belongs to the Bradley group B1 or Siphoviridae family. One-step growth kinetics of the phage showed that the latent period was 35 min, the rise period was 40 min, and the average burst size was 22 phage particles/infected cell. Phage particles (90%) adsorbed to the host cells 20 min after infection. Calcium supplementation (up to 30 mM CaCl(2)) in MRS media did not affect the first cycle of phage adsorption, but promoted rapid phage propagation and cell lysis in the infection cycle subsequent to adsorption. The D values of PhiJL-1 at pH 6.5 were estimated to be 2.7 min at 70 degrees C and 0.2 min at 80 degrees C by a thermal inactivation experiment. Knowledge of the properties of L. plantarum bacteriophage PhiJL-1 may be important for the development of controlled vegetable fermentations.}, number={2}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Lu, Z and Breidt, F and Fleming, HP and Altermann, E and Klaenhammer, TR}, year={2003}, month={Jul}, pages={225–235} }
 @article{fasina_farkas_fleming_2003, title={Thermal and dielectric properties of sweetpotato puree}, volume={6}, ISSN={["1094-2912"]}, DOI={10.1081/JFP-120021459}, abstractNote={Abstract Pureeing of sweetpotato (SP) is carried out to enhance the conversion of the roots into value‐added products. During processing, production and home utilization, the puree is often heated (conventional cooking or microwaved), hence the need to measure the corresponding properties of SP puree. Thermal (specific heat, thermal conductivity, density, and thermal diffusivity) and dielectric properties (dielectric constant and dielectric loss factor) of SP puree were determined within a temperature range of 5 to 80°C. Increase in temperature increased the specific heat (3.70–3.78 kJ/kg K), thermal conductivity (0.52–0.78 W/m K), and thermal diffusivity (1.98 × 10−7–4.25 × 10−7 m2/s) of SP puree. The density (705–485 kg/m3) of the puree decreased with temperature. Both temperature and frequency (900–2500 MHz) significantly affected the dielectric constant (60.5–73.0) and dielectric loss factor (16.5–29.5) of SP puree. At the two frequencies (915 and 2450 MHz) used in industrial food processing, calculations showed that the penetration depth was not significantly affected by temperature at 2450 MHz, while at 915 MHz, the penetration depth decreased with temperature.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Fasina, OO and Farkas, BE and Fleming, HP}, year={2003}, pages={461–472} }
 @article{fasina_walter_fleming_simunovic_2003, title={Viscoelastic properties of restructured sweetpotato puree}, volume={38}, ISSN={["0950-5423"]}, DOI={10.1046/j.1365-2621.2003.00711.x}, abstractNote={Summary}, number={4}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Fasina, OO and Walter, WM and Fleming, HP and Simunovic, N}, year={2003}, month={Apr}, pages={421–425} }
 @article{reina_fleming_breidt_2002, title={Bacterial contamination of cucumber fruit through adhesion}, volume={65}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-65.12.1881}, abstractNote={In this study, 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. The adhesion of bacteria to the fruit in wash water was less extensive at lower temperatures and shorter exposure times. Various species of bacteria were adsorbed to cucumber surfaces in the following relative order: Salmonella Typhimurium > Staphylococcus aureus > Lactobacillus plantarum > Listeria monocytogenes. Cells were adsorbed at all temperatures tested (5, 15, 25, and 35 degrees C) at levels that depended on incubation time, but the numbers of cells adsorbed were larger at higher incubation temperatures. Levels of adhesion of bacteria to dewaxed fruit were higher for L. monocytogenes and lower for Salmonella Typhimurium, L. plantarum, and S. aureus than were levels of adhesion to waxed fruit.}, number={12}, journal={JOURNAL OF FOOD PROTECTION}, author={Reina, LD and Fleming, HP and Breidt, F}, year={2002}, month={Dec}, pages={1881–1887} }
 @article{barrangou_yoon_breidt_fleming_klaenhammer_2002, title={Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation}, volume={68}, ISSN={["1098-5336"]}, DOI={10.1128/AEM.68.11.5452-5458.2002}, abstractNote={ABSTRACT}, number={11}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, publisher={American Society for Microbiology}, author={Barrangou, R and Yoon, SS and Breidt, F and Fleming, HP and Klaenhammer, TR}, year={2002}, month={Nov}, pages={5452–5458} }
 @article{lu_fleming_mcfeeters_yoon_2002, title={Effects of anions and cations on sugar utilization in cucumber juice fermentation}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb09469.x}, abstractNote={ABSTRACT:  :}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Lu, Z and Fleming, HP and McFeeters, RF and Yoon, SA}, year={2002}, month={Apr}, pages={1155–1161} }
 @article{lu_fleming_mcfeeters_2002, title={Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation}, volume={67}, DOI={10.1111/j.1365-2621.2002.tb08841.x}, abstractNote={ABSTRACT:  The composition of pickling cucumbers varied with fruit size, which affected buffer capacity, sugar utilization, terminal pH, and texture of the fermented fruit. We found that as cucumber size increased (from less than 27 to 51 mm in dia), malic acid, pH, buffer capacity, and dry matter content decreased, and glucose and fructose contents increased. Fruit firmness and bloater damage were greater in large than in small, fermented, whole cucumbers. Blanching (75 °C, 30 s) had little effect on the fermentation and prevention of bloater formation in finished products, regardless of fruit sizes. It was demonstrated that cucumber juice can serve as a model system for studying the metabolic, but not the physical (texture, bloater damage), consequences of lactic acid bacteria chosen as starter cultures for cucumber fermentation.}, number={8}, journal={Journal of Food Science}, author={Lu, Z. and Fleming, H. P. and McFeeters, R. F.}, year={2002}, pages={2934–2939} }
 @article{palma-harris_mcfeeters_fleming_2002, title={Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis}, volume={50}, ISSN={["0021-8561"]}, DOI={10.1021/jf0116404}, abstractNote={The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations of (E,Z)-2,6-nonadienal and (E)-2-nonenal generated were over 10(5)-fold greater than the threshold levels, it was possible for a sensory panel to consistently detect differences in the intensity of fresh cucumber flavor, provided the pH difference between samples was 1 unit or greater. The presence of spices did not interfere with the ability of panelists to detect differences in fresh flavor intensity. 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.}, number={17}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Palma-Harris, C and McFeeters, RF and Fleming, HP}, year={2002}, month={Aug}, pages={4875–4877} }
 @article{barrangou_yoon_breidt_fleming_klaenhammer_2002, title={Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation}, volume={68}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.68.6.2877-2884.2002}, abstractNote={ABSTRACT}, number={6}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, publisher={American Society for Microbiology}, author={Barrangou, R and Yoon, SS and Breidt, F and Fleming, HP and Klaenhammer, TR}, year={2002}, month={Jun}, pages={2877–2884} }
 @article{yoon_barrangou-poueys_breidt_klaenhammer_fleming_2002, title={Isolation and characterization of bacteriophages from fermenting sauerkraut}, volume={68}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.68.2.973-976.2002}, abstractNote={ABSTRACT}, number={2}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, publisher={American Society for Microbiology}, author={Yoon, SS and Barrangou-Poueys, R and Breidt, F and Klaenhammer, TR and Fleming, HP}, year={2002}, month={Feb}, pages={973–976} }
 @article{fasina_fleming_thompson_2002, title={Mass transfer and solute diffusion in brined cucumbers}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb11380.x}, abstractNote={ABSTRACT:  The exchange of malic acid, lactic acid, NaCl, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of cucumbers. Diffusion coefficient of sugar was estimated to vary from 1.80 × 10–9 to 9.18 × 10–9 m2/s. Solute sorption rate from the exponential model varied from 0.0204 to 0.233 h‐1 and decreased with increase in cucumber size and solute molecular weight.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Fasina, O and Fleming, H and Thompson, R}, year={2002}, pages={181–187} }
 @article{fasina_fleming_mcfeeters_2002, title={Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers}, volume={25}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.2002.tb00568.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Fasina, OO and Fleming, HP and McFeeters, RF}, year={2002}, month={Oct}, pages={307–322} }
 @article{yoon_kim_breidt_fleming_2001, title={Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli}, volume={65}, ISSN={["1879-3460"]}, DOI={10.1016/S0168-1605(00)00498-0}, abstractNote={Bacteriophage SC921, which can infect Lactobacillus plantarum specifically, was isolated from a fermented vegetable source, Kimchi. This phage is active against six of 11 strains of L. plantarum tested as hosts. Morphologically, it has an isometric head (60 nm in diameter) and a non-contractile tail (260 nm long and 9-11 nm wide), indicating that it belongs to Bradley's group B or the Siphoviridae family according to the International Committee on Taxonomy of Viruses (ICTV). The bouyant density was 1.58 g/cm3. SDS-PAGE experimentation indicated that the phage particle contains two major structural proteins and several minor proteins. The genome was a double stranded linear DNA molecule with cohesive ends and 66.5 kb long by mapping genomic DNA digested with the restriction endonucleases: KpnI, SmaI, and XbaI. The [G + C] content of the phage DNA is 39.4%. For this lysin gene study, 9.4 kb of KpnI-digested DNA fragment was cloned into pUC19 and expressed in Escherichia coli. The KpnI fragment was considered as the genetic element responsible for the lysis gene of L. plantarum bacteriophage. The cloned fragment in pUC19 was hybridized to a 9.4-kb fragment generated by KpnI digestion of SC 921 as a probe. This confirmed that the fragment in pUC19 originated from phage DNA. The lysin gene was near the middle of the phage genome.}, number={1-2}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Yoon, SS and Kim, JW and Breidt, F and Fleming, HP}, year={2001}, month={Apr}, pages={63–74} }
 @article{lu_fleming_mcfeeters_2001, title={Differential glucose and fructose utilization during cucumber juice fermentation}, volume={66}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2001.tb15600.x}, abstractNote={ABSTRACT:  Glucose (32 mM) and fructose (36mM) of cucumber juice were degraded simultaneously by Lactobacillus plantarum, but at different rates and extents. Glucose depletion was slightly more rapid than fructose during the exponential growth phase, but slower thereafter and stopped before exhaustion. In contrast, fructose degradation continued until all naturally present fructose was exhausted. When cucumber juice was supplemented with fructose and/or glucose, the starter culture continued to ferment fructose, but not glucose, resulting in an increase in lactic acid production and a decrease in terminal pH. Fructose utilization was not affected by the presence of glucose, but the presence of fructose reduced glucose utilization.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Lu, Z and Fleming, HP and McFeeters, RF}, year={2001}, pages={162–166} }
 @article{fasina_fleming_2001, title={Heat transfer characteristics of cucumbers during blanching}, volume={47}, ISSN={["0260-8774"]}, DOI={10.1016/S0260-8774(00)00117-5}, abstractNote={The possible use of blanching in combination with controlled fermentation is being considered as a means to reduce the salt levels needed in the storage of brined cucumbers. To be commercially feasible, the use of heat should be optimized for economic and product quality considerations. This study reports basic information on the heat transfer characteristics of cucumbers needed to optimize the blanching process. Two-dimensional (cylindrical coordinates) heat diffusion equations were used to simulate the heat transfer characteristics of cucumbers during rapid water heating (blanching). The equations were solved by explicit form of the finite difference method. Thermo-physical properties (thermal conductivity, specific heat and density) of cucumbers needed to solve the heat transfer equation were also measured. Temperature (20–95°C) did not significantly affect the thermal conductivity (0.62 W/m K) or specific heat (4.03 kJ/kg K) of cucumber. The maximum standard error of simulated temperatures of the cucumbers from experimental data was 4.5°C. There was no significant change in the moisture level of the cucumber during blanching. Simulation results showed that heat transfer coefficients between 500 and 6000 W/m2 K had no significant effect on the surface and center temperatures of cucumbers during blanching.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Fasina, OO and Fleming, HP}, year={2001}, month={Feb}, pages={203–210} }
 @article{unal_fleming_mcfeeters_thompson_breidt_giesbrecht_2001, title={Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice}, volume={64}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-64.2.189}, abstractNote={Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice. Bacteria found to be inhibited by garlic juice in agar diffusion assay included two gram-positive and five gram-negative species. Leuconostoc mesenteroides was not inhibited. Escherichia coli B-103 (HB101, with pJH101, ampicillin resistant, 100 microg ml(-1)) was inhibited and chosen as the standard culture for quantitative assays. The agar diffusion assay was based on the slope ratio method, where the slope of dose response for garlic juice was divided by the slope of dose response for methylmethane thiosulfonate (MMTSO2). Juice from fresh garlic varied in activity between 1.76 and 2.31 microg of MMTSO2 per mg of garlic juice. The activity of juice decreased during 11 months of storage of garlic cloves at 5 degrees C from 2.31 to less than 0.1 microg of MMTSO2 per mg of juice. The broth dilution assay also used the E. coli B-103 culture, which permitted selective enumeration of this bacterium when 100 microg ml(-1) of ampicillin was incorporated into the enumerating agar. Selective enumeration was essential since the garlic juice was not sterile and, thus, contained natural flora. Growth of E. coli was unaffected by 0.1%, delayed by 0.25%, and completely inhibited at 0.5 and 2% garlic juice in broth during 24 h of incubation at 37 micro C. The minimum inhibition concentration of garlic juice by broth dilution assay was, thus, estimated to be 0.5%, which is equivalent to 3.46 microg of MMTSO2 per mg of garlic juice by the agar diffusion assay.}, number={2}, journal={JOURNAL OF FOOD PROTECTION}, author={Unal, R and Fleming, HP and McFeeters, RF and Thompson, RL and Breidt, F and Giesbrecht, FG}, year={2001}, month={Feb}, pages={189–194} }
 @article{palma-harris_mcfeeters_fleming_2001, title={Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds}, volume={49}, ISSN={["0021-8561"]}, DOI={10.1021/jf010182w}, abstractNote={Investigations were carried out to determine whether flavor compounds characteristic for fresh cucumbers could be rapidly determined using a solid-phase microextraction (SPME) dynamic headspace sampling method combined with gas chromatography and flame ionization detection. Cucumbers were sampled, during blending, for fresh cucumber flavor compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal. The GC was such that the two target compounds were separated and baseline-resolved. Relative standard deviations for analysis of both (E,Z)-2,6-nonadienal and (E)-2-nonenal using this SPME sampling method were +/-10%. Utility of the analytical method was demonstrated by determining the effect of heat treatments on the ability of cucumbers to produce these flavor impact compounds.}, number={9}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Palma-Harris, C and McFeeters, RF and Fleming, HP}, year={2001}, month={Sep}, pages={4203–4207} }
 @article{zhou_mcfeeters_fleming_2000, title={Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf990287n}, abstractNote={Changes in volatile compounds in fermented cucumber tissue during exposure to oxygen were investigated by purge and trap sampling, followed by GC-MS. Hexanal and a series of trans unsaturated aldehydes, (E)-2-pentenal, (E)-2-hexenal, (E)-2-heptenal, and (E)-2-octenal, increased in fermented cucumber slurries exposed to oxygen. Sensory evaluation of oxidized odor was correlated with the increase in aldehyde concentrations. Other identified volatile components present after fermentation did not show major changes during exposure to oxygen. There was no decrease in the formation of aldehydes in fermented cucumber samples that were heated to inactivate enzymes before exposure to oxygen. These results indicated that the formation of aldehydes in oxygen was due to nonenzymatic reactions.}, number={2}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Zhou, A and McFeeters, RF and Fleming, HP}, year={2000}, month={Feb}, pages={193–197} }
 @article{zhou_mcfeeters_fleming_2000, title={Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf990669t}, abstractNote={Two naturally occurring antioxidants, ascorbic acid and turmeric, were effective in inhibiting formation of hexanal, (E)-2-penenal, (E)-2-hexenal, (E)-2-heptenal, and (E)-2-octenal when slurries of fermented cucumber tissue were exposed to oxygen. Added ascorbic acid prevented formation of most of these oxidative aldehydes at 175 ppm or greater. Turmeric, which is used commercially as a yellow coloring in cucumber pickle products, was found to almost completely prevent aldehyde formation at 40 ppm.}, number={10}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Zhou, A and McFeeters, RF and Fleming, HP}, year={2000}, month={Oct}, pages={4910–4912} }
 @article{breidt_hayes_fleming_2000, title={Reduction of microflora of whole pickling cucumbers by blanching}, volume={65}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2000.tb10611.x}, abstractNote={ABSTRACT:}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Breidt, F and Hayes, JS and Fleming, HP}, year={2000}, pages={1354–1358} }
 @article{romick_fleming_1998, title={Acetoin production as an indicator of growth and metabolic inhibition of Listeria monocytogenes}, volume={84}, DOI={10.1046/j.1365-2672.1997.00302.x}, abstractNote={It has been shown that Listeria monocytogenes produces acetoin from glucose under aerobic conditions. A defined medium with glucose as the sole carbon source was used in an aerobic shake flask culture to reliably produce acetoin. Acetoin, the reactive compound in the Voges–Proskauer test, was assayable in the medium and was used to quantify the metabolic response when inhibitors were added to the medium. Inhibitors such as lactic, acetic, propionic and benzoic acids were used to demonstrate the utility of acetoin production as an indicator of metabolic disruption. With increasing levels of inhibitor, the metabolic and growth responses were measured by acetoin production and optical density change, respectively. Both measurements decreased in a similar manner with increasing inhibitor concentrations. The data also showed the apparent mode of action of the inhibitors. A bacteriostatic effect was observed for the protonated organic acids, acetic (4 mmol l−1) and propionic (4 mmol l−1), whereas protonated lactic (4 mmol l−1) and benzoic (0·16 mmol l−1) acids gave an irreversible (apparent bacteriocidal) effect. Lactic, acetic, and propionic acids showed stimulation of metabolic activity at low concentrations, but benzoic did not. Acetoin production is a novel method for quantifying and assessing the mode of action of inhibitors against L. monocytogenes. This system can be used to screen inhibitors for applications in food safety.}, number={1}, journal={Journal of Applied Microbiology}, author={Romick, T. L. and Fleming, H. P.}, year={1998}, pages={18–24} }
 @article{shofran_purrington_breidt_fleming_1998, title={Antimicrobial properties of sinigrin and its hydrolysis products}, volume={63}, DOI={10.1111/j.1365-2621.1998.tb15798.x}, abstractNote={ABSTRACT}, number={4}, journal={Journal of Food Science}, author={Shofran, B. G. and Purrington, S. T. and Breidt, F. and Fleming, H. P.}, year={1998}, pages={621–624} }
 @article{breidt_fleming_1998, title={Modeling of the competitive growth of Listeria manocytogenes and Lactococcus lactis in vegetable broth}, volume={64}, number={9}, journal={Applied and Environmental Microbiology}, author={Breidt, F. and Fleming, H. P.}, year={1998}, pages={3159–3165} }
 @article{kyung_han_fleming_1997, title={Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate}, volume={62}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.1997.tb04013.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Kyung, KH and Han, DC and Fleming, HP}, year={1997}, pages={406–409} }
 @inbook{fleming_breidt_costilow_1997, title={Microogranisms and food}, booktitle={Acidified foods: Principles of handling and preservation (2nd ed.)}, publisher={St. Charles, Ill.: Pickle Packers International, Inc.}, author={Fleming, H. P. and Breidt, F. and Costilow, R. N.}, year={1997} }
 @article{passos_fleming_felder_ollis_1997, title={Modeling growth of Saccharomyces rosei in cucumber fermentation}, volume={14}, ISSN={["1095-9998"]}, DOI={10.1006/fmic.1997.0118}, abstractNote={Abstract Objectives of this study were to assess the effects of key variables involved in cucumber fermentation on growth of the yeast, Saccharomyces rosei , and to develop a mathematical description of those effects. The growth medium for the studies was cucumber juice. Effects of concentrations of lactic, acetic, and hydrochloric acids and sodium chloride on growth at 30°C were determined in batch culture. Effect of substrate concentration on the specific growth rate was also defined. The specific growth rate decreased from 0.355 h −1 at pH 6.0 to 0.189 h −1 at pH 3.2. The undissociated form of lactic acid was more inhibitory than that of acetic acid. A predictive equation for specific growth rate was developed for predicting growth of S. rosei in batch culture. The molar yield of ethanol was 1.75 (±0.07) mM ethanol per mM hexose. Malate was not utilized, and glycerol was produced. The apparent biomass yield under anaerobic condition was 12.2 (±1.3) g cells/mol hexose. Aerobically, the biomass yield was 30.7 g cells/mol hexose. Similar specific growth rates were observed anaerobically (0.358 h −1 ) and aerobically (0.352 h −1 ). 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.}, number={6}, journal={FOOD MICROBIOLOGY}, author={Passos, FV and Fleming, HP and Felder, RM and Ollis, DF}, year={1997}, month={Dec}, pages={533–542} }
 @article{breidt_fleming_1997, title={Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables}, volume={51}, number={9}, journal={Food Technology}, author={Breidt, F. and Fleming, H. P.}, year={1997}, pages={44–464851} }
 @article{fleming_daeschel_mcfeeters_pierson_1989, title={BUTYRIC-ACID SPOILAGE OF FERMENTED CUCUMBERS}, volume={54}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1989.tb04670.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={FLEMING, HP and DAESCHEL, MA and MCFEETERS, RF and PIERSON, MD}, year={1989}, pages={636–639} }
 @misc{daeschel_mcfeeters_fleming_klaenhammer_sanozky_1987, title={Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith}, volume={4,666,849}, number={1987 May 19}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Daeschel, M. A. and McFeeters, R. F. and Fleming, H. P and Klaenhammer, T. R. and Sanozky, R. B.}, year={1987} }
 @misc{fleming_pharr_thompson_1982, title={Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide}, volume={4,352,827}, number={1982 Oct. 5}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Fleming, H. P. and Pharr, D. M. and Thompson, R. L.}, year={1982} }
 @misc{etchells_bell_fleming_thompson_1976, title={Controlled bulk vegetable fermentation}, volume={3,932,674}, number={1976 Jan. 13}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Etchells, J. L. and Bell, T. A. and Fleming, H. P. and Thompson, R. L.}, year={1976} }