Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations
Page, C. A., Carter-Ogden, R. A., Lee, A. M., & Perez-Diaz, I. M. (2022, April 12). MICROBIOLOGY RESOURCE ANNOUNCEMENTS.
Growth of gamma-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients
Rothwell, M. A. R., Zhai, Y., Pagan-Medina, C. G., & Perez-Diaz, I. M. (2022, May 11). MICROBIOLOGY SPECTRUM.
Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives
Perez-Diaz, I. M., Medina, E., Page, C. A., Johanningsmeier, S. D., Daughtry, K. V., & Moeller, L. (2022, October 18). JOURNAL OF FOOD SCIENCE.
Vegetable fermentations brined with low salt for reclaiming food waste
Little, C., Cruz-Martinez, V., St Fort, D. P., Pagan-Medina, C., Page, C. A., Perez-Perez, Y., … Perez-Diaz, I. M. (2022, March 28). JOURNAL OF FOOD SCIENCE.
Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium
FOOD SCIENCE & NUTRITION.
2018 journal article
Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits
Journal of Food Processing and Preservation, 42(4).
2015 journal article
Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials
Journal of Food Science, 80(8), M1804–M1814.
2012 journal article
Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage
Journal of Food Science, 77(7), M397–404.
2011 journal article
Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts
Journal of Food Science, 76(7), M473–477.
2010 journal article
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts
Journal of Food Science, 75(4), M204–208.