@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={ABSTRACT: A nonacidified, deli-type pickle product was used as a model system to study the potential use of biocontrol as a means to prevent the growth of pathogens in minimally processed fruits and vegetables (MPFV). Fresh pickling cucumbers were blanched and brined with sterile spices and garlic oil. The product was stored at 5 °C for 3 wk and then transferred to various abuse temperatures (16 °C, 25 °C, 30 °C). Lactic acid bacteria (LAB) were isolated and characterized as potential biocontrol agents, and the isolates were tested for bacteriocin-like activity. A total of 118 LAB isolates were obtained. Among the LAB identified were species of Lactococcus, Leuconostoc, Lactobacillus, Weissella, and Enterococcus. Three isolates showed transient bacteriocin activity against—Listeria monocytogenes, and 7 isolates (Lactococcus) had bacteriocin-like activity against other LAB. Although it did not produce a bacteriocin, a Lactobacillus curvatus isolate (LR55) was found to have desirable characteristics for use as a biocontrol (competitive exclusion) culture to enhance the safety of nonacidified deli-type pickles.}, 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 Knowledge of bacteriophage ecology in vegetable fermentations is essential for developing phage control strategies for consistent and high quality of fermented vegetable products. The ecology of phages infecting lactic acid bacteria (LAB) in commercial sauerkraut fermentations was investigated. Brine samples were taken from four commercial sauerkraut fermentation tanks over a 60- or 100-day period in 2000 and 2001. A total of 171 phage isolates, including at least 26 distinct phages, were obtained. In addition, 28 distinct host strains were isolated and identified as LAB by restriction analysis of the intergenic transcribed spacer region and 16S rRNA sequence analysis. These host strains included Leuconostoc , Weissella , and Lactobacillus species. It was found that there were two phage-host systems in the fermentations corresponding to the population shift from heterofermentative to homofermentative LAB between 3 and 7 days after the start of the fermentations. The data suggested that phages may play an important role in the microbial ecology and succession of LAB species in vegetable fermentations. Eight phage isolates, which were independently obtained two or more times, were further characterized. They belonged to the family Myoviridae or Siphoviridae and showed distinct host ranges and DNA fingerprints. Two of the phage isolates were found to be capable of infecting two Lactobacillus species. 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.}, 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 fromcucumber fermentation. The removal of microbial cells is crucial in use of the brine in finished pickle products. The effectsof 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), andcell concentration (optical density of 0.171 to 1.170 at 640 nm) on permeate flux during the crossflow filtration of brineobtained from bulk fermentation of cucumber were studied. Results indicate that the microfiltration membranes exhibited alarge flux decline during the first 15 min of operation when challenged with the fermentation brine. The net decline inpermeate flux increased with transmembrane pressure, flow velocity, pore size, and cell concentration. Filtration throughfilter pore size of 0.2 .m or smaller effectively removed the microbial cells present in the brine. Only the transmembranepressure 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}, 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 The viscoelastic properties of sweetpotato (SP) puree restructured with alginate were determined and compared with those of non‐restructured SP puree. Results from oscillatory shear experiments showed that both purees behaved like a gel with the storage modulus ( G ′) predominant over the loss modulus ( G ′′). The addition of a calcium/alginate complex increased the firmness of SP puree. Gel strength of both restructured and non‐restructured puree was highest at room temperature (25 °C).}, 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 Six bacteriophages active against Leuconostoc fallax strains were isolated from industrial sauerkraut fermentation brines. These phages were characterized as to host range, morphology, structural proteins, and genome fingerprint. They were exclusively lytic against the species L. fallax and had different host ranges among the strains of this species tested. Morphologically, three of the phages were assigned to the family Siphoviridae , and the three others were assigned to the family Myoviridae . Major capsid proteins detected by electrophoresis were distinct for each of the two morphotypes. Restriction fragment length polymorphism analysis and randomly amplified polymorphic DNA fingerprinting showed that all six phages were genetically distinct. These results revealed for the first time the existence of bacteriophages that are active against L. fallax and confirmed the presence and diversity of bacteriophages in a sauerkraut fermentation. Since a variety of L. fallax strains have been shown to be present in sauerkraut fermentation, bacteriophages active against L. fallax 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.}, 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: : The extent of glucose and fructose utilization during cucumber juice fermentation was affected differentially by the addition of 10 to 360 mM of selected anions (chloride, nitrate, sulfate, phosphate, acetate, lactate, and citrate) and cations (Na+, K+, NH4+, Ca2+, Mg2+, and Mn2+). Inorganic anions generally suppressed utilization of both sugars, particularly at higher concentrations. Acetate and lactate increased utilization of fructose, but not glucose, while citrate increased utilization of both sugars. Of the cations tested, 10-60 mM Mn+2 significantly (P < 0.05) increased utilization of both sugars, but higher concentrations reduced utilization, as compared with the control. Evidence indicates that brine composition can significantly influence sugar utilization during cucumber fermentation, and may be important in developing controlled fermentation strategies for brined cucumbers.}, 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 Lactic acid bacterial strains were isolated from brines sampled after 7 days of an industrial sauerkraut fermentation, and six strains were selected on the basis of susceptibility to bacteriophages. Bacterial growth in cabbage juice was monitored, and the fermentation end products were identified, quantified, and compared to those of Leuconostoc mesenteroides . Identification by biochemical fingerprinting, endonuclease digestion of the 16S-23S intergenic transcribed spacer region, and sequencing of variable regions V1 and V2 of the 16S rRNA gene indicated that the six selected sauerkraut isolates were Leuconostoc fallax strains. Random amplification of polymorphic DNA fingerprints indicated that the strains were distinct from one another. The growth and fermentation patterns of the L. fallax isolates were highly similar to those of L. mesenteroides . The final pH of cabbage juice fermentation was 3.6, and the main fermentation end products were lactic acid, acetic acid, and mannitol for both species. However, none of the L. fallax strains exhibited the malolactic reaction, which is characteristic of most L. mesenteroides strains. These results indicated that in addition to L. mesenteroides , a variety of L. fallax strains may be present in the heterofermentative stage of sauerkraut fermentation. The microbial ecology of sauerkraut fermentation appears to be more complex than previously indicated, and the prevalence and roles of L. fallax require further investigation.}, 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 This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphoviridae and Myoviridae families. All Leuconostoc phages reported previously, primarily of dairy origin, belonged to the Siphoviridae family.}, 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 Pickling cucumbers may be temporarily preserved by fermentation in brine (6–8% NaCl) or without fermentation in salt‐free, sulfite solution (300 ppm sulfite, pH 3.5). Brines obtained from preservation processes are often discarded. Due to environmental concerns, there is increasing consideration for further use of the brine solutions by recycling for use in bulk storage or filtration and incorporation into finished products. Thermal and rheological properties are fundamental to the reuse of the brine. The effect of temperature was determined on the rheological (5–45C) and thermal properties (5–75C) of brine. The properties of the brine samples were found to be significantly different (P < 0.05) from each other and from water. Salt content was the most important factor affecting the thermal and rheological properties of brine. At the same conditions, the values of the properties (thermal conductivity, specific heat, and thermal diffusivity, viscosity) were about 5 to 23% less than the corresponding values for water.}, 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. Keywords: Cucumis sativus; solid-phase microextraction; blanching}, 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. Keywords: Cucumis sativus; pickle; Lactobacillus plantarum; lipoxygenase; lipid oxidation}, 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={There is increasing interest in developing methods to control the presence of pathogenic and spoilage microorganisms on fresh fruits and vegetables. 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 106 CFU/g. Vegetative microorganisms survived this blanching process (10–fold greater in number than the spore count), presumably because they were located beneath the surface of the cucumber. The sensitivity to heat of selected populations was measured by determining D values for pooled microorganisms (termed D values) isolated from fresh cucumbers. The Enterobacteriaceae population and the total aerobic microflora had similar Dp values to each other and to the D value for a selected lactic acid bacterium.}, 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={Sinigrin, a thioglucoside of Cruciferae plants, may be enzymatically hydrolyzed to yield up to four distinct aglycones when the plants are injured or mechanically disrupted. These aglycones, allyl isothiocyanate (AITC), allyl cyanide (AC), 1-cyano-2,3-epithiopropane (CETP), and allyl thiocyanate (ATC), were tested for their minimum inhibitory concentration (MIC) in broth to 9 species of bacteria and 8 species of yeasts. Sinigrin, AC, and CETP at 1,000 ppm were not inhibitory to any of the bacteria or yeasts tested. The inhibitory activity of ATC was uncertain due to its gradual conversion to AITC. AITC had an MIC of 50 to 1,000 ppm for bacteria and 1 to 4 ppm for nonxerotolerant yeasts, and, against xerotolerant yeasts at 50 ppm, it retarded but did not prevent growth.}, 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={Autoclaved cabbage juice was inhibitory to growth of Staphylococcus aureus. S-Methyl-L-cysteine sulfoxide (SMCSO), autoclaved either together with or separately from nutrient broth, also inhibited the growth of S. aureus, but inhibition was greater when SMCSO was autoclaved separately. Methyl methanethiosulfonate (MMTSO2), a thermal breakdown product of SMCSO, completely inhibited growth of S. aureus at 10 ppm. MMTSO2 was formed in both autoclaved samples of cabbage juice and aqueous solution of SMCSO. Thus, evidence indicates that the bacterial inhibitory activity in autoclaved cabbage juice was due to heatinduced formation of MMTSO2 from SMCSO.}, 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−1at pH 6.0 to 0.189 h−1at 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 ofS. roseiin 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 ofS. roseiin 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={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. Nine months later the product was observed to have spoiled, as evidenced by an unpleasant odor. Products formed during spoilage in order of concentration were acetic acid > butyric acid > n-propanol > propionic acid. No lactic acid remained. No botulinal toxin was detected. Clostridium tertium was identified as contributing to the spoilage, but did not produce propionic acid or n-propanol under test conditions. Evidence indicated that unidentified bacteria, possibly propionibacteria sp., degraded lactic acid causing a rise in pH which allowed C. tertium to grow.}, 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} }