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Works (38)
Updated: April 5th, 2024 05:22
2022 article
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.
TL;DR:
The whole-genome sequences, along with annotations, of 11 Levilactobacillus brevis isolates from commercial cucumber fermentations performed in North Carolina and Minnesota are reported.
(via Semantic Scholar)
www.ncbi.nlm.nih.gov (repository)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 25, 2022
2022 article
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.
author keywords: Enterobacteriaceae; fermentation; Enterobacter; lactobacilli; cucumber
MeSH headings : Bacteria; Calcium Chloride / analysis; Calcium Chloride / chemistry; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Gammaproteobacteria; Hydrogen-Ion Concentration; Lactobacillaceae; Lactobacillus / genetics; Salts; Sodium Chloride / analysis; Sodium Chloride / chemistry; Vegetables
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: May 31, 2022
2022 article
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.
author keywords: fermentation; lactic acid bacteria (LAB); microbial inactivation; preservatives; vegetables
MeSH headings : Fermentation; Cucumis sativus; Sodium Chloride / analysis; Calcium Chloride / analysis; Sorbic Acid / pharmacology; Sodium Benzoate / pharmacology; Hydrogen-Ion Concentration; Yeasts; Acetic Acid; Sodium; Food Microbiology
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 24, 2022
2022 article
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.
author keywords: fermentation; food waste; reclaim; vegetable
MeSH headings : Cucumis sativus / chemistry; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Refuse Disposal; Sodium Chloride / analysis; Sodium Chloride, Dietary / analysis; Sugars; Vegetables
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 8, 2022
2021 journal article
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations
FOOD MICROBIOLOGY, 94.
author keywords: Cucumber fermentation; Lactic acid bacteria; Starter culture; Screening design; RAPD; Rep-PCR
MeSH headings : Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Genotype; Lactobacillus pentosus / classification; Lactobacillus pentosus / genetics; Lactobacillus pentosus / isolation & purification; Lactobacillus pentosus / metabolism; Lactobacillus plantarum / classification; Lactobacillus plantarum / genetics; Lactobacillus plantarum / isolation & purification; Lactobacillus plantarum / metabolism; Phenotype; Random Amplified Polymorphic DNA Technique; Sodium Chloride / metabolism
TL;DR:
This research identified three genetically diverse L. pentosus strains and one L. plantarum as candidates for starter cultures for commercial cucumber fermentations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
16. Peace, Justice and Strong Institutions
(OpenAlex)
Source: Web Of Science
Added: January 19, 2021
2021 journal article
Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 344.
author keywords: Bloater defect; Carbon dioxide production; Enterobacteriaceae; Leuconostocaceae; Low salt cucumber fermentation
MeSH headings : Calcium Chloride; Carbon Dioxide / analysis; Cucumis sativus / microbiology; Enterobacteriaceae / metabolism; Fermentation; Hydrogen-Ion Concentration; Lactobacillaceae / metabolism; Leuconostocaceae / metabolism; Malates / metabolism; Microbiota / physiology; Salts; Sodium Chloride / analysis
TL;DR:
The utilization of sugars and malic acid by the cucumber indigenous Lactobacillaceae, Leuconostocaceae and Enterobacteriaceae are identified as potential contributors to CO2 production during cucumber fermentation and the consequent bloater defect.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: April 19, 2021
2020 journal article
Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
FRONTIERS IN MICROBIOLOGY, 11.
author keywords: bacteriophage; Gram-negative bacteria; Enterobacteriaceae; Enterobacter; cucumber fermentation
TL;DR:
The abundance and variety of phages infecting Gram-negative bacteria, particularly Enterobacteriaceae, in the commercial cucumber fermentation is revealed, suggesting that phages may play an important role in the elimination of Gram- negative bacteria, thereby facilitating the dominance of LAB and minimizing bloater defect.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 10, 2020
2020 journal article
Characterization of robustLactobacillus plantarumandLactobacillus pentosusstarter cultures for environmentally friendly low-salt cucumber fermentations
JOURNAL OF FOOD SCIENCE, 85(10), 3487–3497.
author keywords: carbohydrate utilization; cucumber fermentation; exopolysaccharides; malic acid decarboxylation; starter culture
MeSH headings : Bacteriocins / analysis; Bacteriocins / metabolism; Biogenic Amines / metabolism; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Culture Media / chemistry; Culture Media / metabolism; Fermentation; Food Microbiology / methods; Lactobacillus pentosus / growth & development; Lactobacillus pentosus / metabolism; Lactobacillus plantarum / growth & development; Lactobacillus plantarum / metabolism; Malates / analysis; Malates / metabolism; Putrescine / metabolism; Sodium Chloride / analysis; Sodium Chloride / metabolism; Tyramine / analysis; Tyramine / metabolism
TL;DR:
It is concluded that the lactobacilli strains studied here are suitable starter cultures for cucumber fermentation and enables the implementation of low salt cucumber fermentations that can generate products with consistent biochemistry and microbiological profile.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: September 28, 2020
2020 journal article
Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ?
FOOD MICROBIOLOGY, 91.
MeSH headings : Bioreactors / microbiology; Citrulline / analysis; Citrulline / metabolism; Colony Count, Microbial; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Glucose / metabolism; Hydrogen-Ion Concentration; Lactobacillus / classification; Lactobacillus / growth & development; Lactobacillus / metabolism; Trehalose / analysis; Trehalose / metabolism; Xylose / analysis; Xylose / metabolism
TL;DR:
The use of a tripartite starter culture is identified as an enhancer of microbial stability for fermented cucumbers and may be a cause of concern for the stability of cucumber fermentations at pH 3.7 or above.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 13, 2020
2020 journal article
Contribution of Leuconostocaceae to CO 2-mediated bloater defect in cucumber fermentation *
FOOD MICROBIOLOGY, 91.
MeSH headings : Carbon Dioxide / metabolism; Colony Count, Microbial; Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Hydrogen-Ion Concentration; Leuconostocaceae / growth & development; Leuconostocaceae / metabolism; Salts / chemistry
TL;DR:
The data collected demonstrate that Leuconostocaceae can produce enough CO2 to contribute to bloater defect, if not outcompeted by the leading lactic acid bacteria in a cucumber fermentation.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 6, 2020
2020 journal article
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, 8(11), 5798–5810.
author keywords: cellobiose; cucumber fermentation; disaccharides; gentiobiose; LAB
TL;DR:
It is concluded that the disaccharides are absent in the fresh cucumber and the typical fermentation, and the LAB prevalent in the bioconversion utilizes cellobiose and gentiobiose, if available, at pH 4.7 ± 0.1.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 12, 2020
2020 journal article
Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
FOODS, 9(3).
author keywords: lactic acid bacteria; pseudocereals; fermentation; quinoa; exopolysaccharides
TL;DR:
This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide producer bacteria, which might be a potential candidate for quinoa sourdough production.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: May 8, 2020
2020 journal article
Modulation of the bacterial population in commercial cucumber fermentations by brining salt type
JOURNAL OF APPLIED MICROBIOLOGY, 128(6), 1678–1693.
author keywords: cucumber fermentation; lactic acid bacteria; low salt fermentation; microbial diversity; microbiota
MeSH headings : Bacteria / classification; Bacteria / genetics; Bacteria / growth & development; Bacteria / isolation & purification; Calcium Chloride / analysis; Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Hydrogen-Ion Concentration; Microbiota; Salts / chemistry; Sodium Chloride / analysis
TL;DR:
Differences in the bacterial population of cucumber fermentations brined with no salt, calcium chloride (CaCl2) or sodium chloride (NaCl) or 1·03 mol l−1 (6%) chloride were studied.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: March 10, 2020
2019 journal article
Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl
FOOD MICROBIOLOGY, 77, 10–20.
author keywords: Aerobic bacteria; Gram-negative; Cucumber fermentation; Microbiome
MeSH headings : Bacteria / classification; Bacteria / genetics; Bacteria / isolation & purification; Cucumis sativus / microbiology; DNA, Bacterial; Fermentation; Fermented Foods / microbiology; Food Microbiology; Hydrogen-Ion Concentration; Microbiota; Oxygen / analysis; RNA, Ribosomal, 16S / genetics; Salts; Sodium Chloride / metabolism
TL;DR:
Whether the low relative abundance of non-LAB in commercial cucumber fermentations, in particular Pseudomonas and Enterobacteriaceae, impacts the quality of fermented cucumbers is elucidated.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 19, 2018
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).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2018 review
Viability of commercial cucumber fermentation without nitrogen or air purging
[Review of ]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 185–192.
author keywords: Cucumber fermentation; Bloater; Microbiota; Carbon dioxide; Purging; Pickling industry
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: November 19, 2018
2017 journal article
Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products
JOURNAL OF FOOD SCIENCE, 82(1), 167–173.
author keywords: acetic acid; acid resistance; lactic acid; probiotic; refrigerated pickles
MeSH headings : Acetic Acid / pharmacology; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Fruit and Vegetable Juices / microbiology; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Lactobacillus / drug effects; Lactobacillus / growth & development; Lacticaseibacillus casei; Pediococcus / drug effects; Pediococcus / growth & development; Probiotics; Refrigeration; Salts; Sodium Chloride; Vegetables / microbiology
TL;DR:
One of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 108 CFU/mL, which may aid in the development of commercial probiotic refrigerated pickle products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2017 journal article
Winterization strategies for bulk storage of cucumber pickles
Journal of Food Engineering, 212, 12–17.
author keywords: Mathematical modeling; Bulk storage of pickles; Fermented cucumbers; Calcium chloride; Heat loss
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries, Crossref
Added: August 6, 2018
2015 journal article
Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride
JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.
author keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction
MeSH headings : Calcium; Calcium Chloride; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Food Industry; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum / growth & development; Salts; Sodium; Sodium Chloride; Wastewater / chemistry
TL;DR:
This CaCl2 process may be used to produce fermented cucumbers intended to be stored short term in a manner that reduces pollution and waste removal costs.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
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.
author keywords: mitochondrial DNA; quantitative PCR; thermal processing
MeSH headings : Clostridium botulinum / isolation & purification; DNA Damage; DNA Fragmentation; DNA Primers; DNA, Mitochondrial / genetics; DNA, Mitochondrial / isolation & purification; DNA, Plant / genetics; DNA, Plant / isolation & purification; Food Contamination / analysis; Food Handling / methods; Food Microbiology; Fruit; Genes, Plant; Geobacillus stearothermophilus / isolation & purification; Hot Temperature; Ipomoea batatas / microbiology; Linear Models; Plant Proteins / genetics; Reproducibility of Results; Spores, Bacterial / isolation & purification; Vegetables
TL;DR:
Data is presented as proof-of-concept for a molecular tool that can be used as a rapid, presumptive method for monitoring thermal processing in low-acid plant products.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries, Crossref
Added: August 6, 2018
2013 journal article
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning
JOURNAL OF FOOD SCIENCE, 78(3), M470–M476.
author keywords: pickled vegetables; Pectinatus; Propionibacteria; secondary cucumber fermentation; spoilage
MeSH headings : Butyric Acid / analysis; Butyric Acid / metabolism; Cloning, Molecular; Cucumis sativus / microbiology; DNA, Bacterial / isolation & purification; Fermentation; Food Contamination / prevention & control; Food Microbiology; Hydrogen-Ion Concentration; Lactic Acid / analysis; Lactic Acid / metabolism; Pectinatus / genetics; Pectinatus / isolation & purification; Propionates / analysis; Propionates / metabolism; Propionibacterium / genetics; Propionibacterium / isolation & purification; RNA, Ribosomal, 16S / isolation & purification
TL;DR:
It is reported that Propionibacterium and Pectinatus isolates from cucumber fermentation spoilage converted lactic acid to propionic acid, increasing pH, and Gram-negative anaerobic bacteria supersede Gram-positive Fermincutes species after the pH rises from around 3.2 to pH 5, and propionic and butyric acids are produced.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Development of an Effective Treatment for A 5-Log Reduction of Escherichia coli in Refrigerated Pickle Products
JOURNAL OF FOOD SCIENCE, 78(2), M264–M269.
author keywords: E; coli O157:H7; food safety; fumaric acid; refrigerated pickles; Salmonella
MeSH headings : Acetic Acid / analysis; Colony Count, Microbial; Consumer Behavior; Consumer Product Safety; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Fermentation; Food Contamination / prevention & control; Food Handling / methods; Food Microbiology; Food Preservation / methods; Fumarates / analysis; Humans; Hydrogen-Ion Concentration; Lactic Acid / analysis; Nonlinear Dynamics; Refrigeration / methods; Salmonella / growth & development; Salts / analysis; Salts / chemistry
TL;DR:
A brine formulation with reduced acetic acid, but containing fumaric acid, was developed to assure a 5-log reduction in cell numbers of E. coli O157:H7 without a heat process and can be used to assure the safety of refrigerated pickled vegetables without altering sensory characteristics.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Microbial interactions associated with secondary cucumber fermentation
JOURNAL OF APPLIED MICROBIOLOGY, 114(1), 161–172.
author keywords: Clostridium; Enterobacter; oxidative yeasts; secondary cucumber fermentation; spoilage lactic acid bacteria
MeSH headings : Acetic Acid / metabolism; Bacteria / isolation & purification; Bacteria / metabolism; Butyric Acid / metabolism; Cucumis sativus / microbiology; Fermentation; Food Preservation / methods; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Microbial Interactions; Propionates / metabolism; Salts; Yeasts / isolation & purification; Yeasts / metabolism
TL;DR:
To evaluate the interaction between selected yeasts and bacteria and associate their metabolic activity with secondary cucumber fermentation, selected bacteria and yeasts are selected.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Putative and Unique Gene Sequence Utilization for the Design of Species Specific Probes as Modeled by Lactobacillus plantarum
CURRENT MICROBIOLOGY, 66(3), 266–270.
MeSH headings : Genes, Bacterial; Lactobacillus plantarum / genetics; Nucleic Acid Hybridization; Nucleic Acid Probes; Polymerase Chain Reaction; Species Specificity
TL;DR:
The method described here for the rapid identification of L. plantarum can also be applied for the Rapid detection of other bacteria if a unique gene sequence can be identified from its complete genome sequence.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Characteristics of Spoilage-Associated Secondary Cucumber Fermentation
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(4), 1273–1284.
MeSH headings : Bacteria / classification; Bacteria / genetics; Bacteria / isolation & purification; Bacteria / metabolism; Biodiversity; Cucumis sativus / metabolism; Cucumis sativus / microbiology; DNA, Bacterial / chemistry; DNA, Bacterial / genetics; DNA, Fungal / chemistry; DNA, Fungal / genetics; Fermentation; Food Analysis; Food Storage; Lactic Acid / metabolism; Molecular Sequence Data; Sequence Analysis, DNA; Yeasts / classification; Yeasts / genetics; Yeasts / isolation & purification; Yeasts / metabolism
TL;DR:
The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long-Term Storage
JOURNAL OF FOOD SCIENCE, 77(10), M586–M592.
author keywords: cucumber secondary fermentation; fermented cucumber; lactic acid utilization; organic acids; yeast
MeSH headings : Acetic Acid / metabolism; Butyric Acid / metabolism; Calcium Chloride / metabolism; Cucumis sativus / metabolism; Cucumis sativus / microbiology; DNA, Bacterial / genetics; Fermentation; Food Contamination / analysis; Food Preservation; Food Storage / methods; Fruit / metabolism; Fruit / microbiology; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Lactobacillus plantarum / growth & development; Models, Theoretical; Propionates / metabolism; Salts; Sodium Chloride / metabolism; Yeasts / growth & development
TL;DR:
This study focused on the development of a model system to characterize CaCl(2) and NaCl secondary cucumber fermentations under conditions similar to those present on the commercial scale, and will be applied for the identification of strategies to prevent the initiation of the cucumber secondary fermentation and reduce economic losses in the pickling industry.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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–M404.
author keywords: lactic acid degradation; Lactobacillus buchneri; reduced salt; spoilage biochemistry; vegetable fermentation
MeSH headings : Bacteria, Anaerobic / drug effects; Bacteria, Anaerobic / growth & development; Bacteria, Anaerobic / metabolism; Chromatography, High Pressure Liquid; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Contamination / prevention & control; Food Microbiology; Food Preservation / methods; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Lactobacillaceae / drug effects; Lactobacillaceae / growth & development; Lactobacillaceae / metabolism; Sodium Chloride / pharmacology
TL;DR:
This study demonstrated that in the absence of oxygen, cucumbers fermented with 6% sodium chloride to pH 3.2 were not subject to spoilage, and L. buchneri was identified as a potential causative agent and could be used as a target in development of such control measures.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit
FOOD MICROBIOLOGY, 32(2), 338–344.
author keywords: Oxidative yeasts; Spoilage lactic acid bacteria; Pediococcus ethanolidurans; Lactobacillus buchneri; Clostridium bifermentans; Enterobacter spp.; Propionic acid; Butyric acid; Redox potential
MeSH headings : Acetic Acid / metabolism; Bacteria / growth & development; Bacteria / isolation & purification; Bacteria / metabolism; Cucumis sativus / metabolism; Cucumis sativus / microbiology; Fermentation; Fruit / metabolism; Fruit / microbiology; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Oxidation-Reduction; Yeasts / growth & development; Yeasts / isolation & purification; Yeasts / metabolism
TL;DR:
Prevention of the secondary fermentation of cucumber fermentations could be achieved by inhibiting oxidative yeasts and L. buchneri, which were found to be able to produce chemical changes associated with the initiation of the spoilage process.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions
JOURNAL OF FOOD PROTECTION, 74(6), 893–898.
MeSH headings : Acids / pharmacology; Anti-Bacterial Agents / pharmacology; Colony Count, Microbial; Consumer Product Safety; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Food Contamination / analysis; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Osmolar Concentration; Oxygen / pharmacology
TL;DR:
Information is provided that can be used to formulate safer acid and acidified food products and insights are provided about the mode of action of weak acids against EHEC.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines
JOURNAL OF FOOD SCIENCE, 76(2), M120–M123.
author keywords: fermentation; lactic acid bacteria; Lactobacillus; starter culture
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Culture Media; Fermentation; Food Handling / methods; Food Handling / standards; Food Microbiology / standards; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Salts / chemistry; Salts / metabolism; Vegetables / microbiology
TL;DR:
Refrigeration of jars of culture after they grow to maximum numbers minimizes die-off of cells sufficiently so that a pure culture can be maintained by aseptically transferring brine containing viable bacteria to a new pH-adjusted jar only once every 4 mo.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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–M477.
author keywords: cinnamaldehyde; fumaric acid; lactic acid bacteria; vegetable preservation; Zygosaccharomyces
MeSH headings : Acrolein / administration & dosage; Acrolein / analogs & derivatives; Anti-Infective Agents / administration & dosage; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Preservation / methods; Food Preservatives / administration & dosage; Fumarates / administration & dosage; Hydrogen-Ion Concentration; Lactobacillus plantarum / drug effects; Lactobacillus plantarum / growth & development; Lactobacillus plantarum / metabolism; Zygosaccharomyces / drug effects; Zygosaccharomyces / growth & development; Zygosaccharomyces / metabolism
TL;DR:
A combination of fumaric acid and cinnamaldehyde may serve as an alternative approach to the use of sodium benzoate, potassium sorbate, or sodium metabisulfite for preservation of acidified vegetables without a thermal process.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride
JOURNAL OF FOOD SCIENCE, 75(3), C291–C296.
author keywords: Cucumis sativus; lactic acid fermentation; Lactobacillus plantarum; pickles
MeSH headings : Butyric Acid / analysis; Calcium Chloride / chemistry; Chemical Phenomena; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Diet, Sodium-Restricted; Fermentation; Food Microbiology; Food Preservation / methods; Hexoses / analysis; Hydrogen-Ion Concentration; Industrial Waste / prevention & control; Lactic Acid / analysis; Lactobacillus plantarum / metabolism; Osmolar Concentration; Propionates / analysis; Quality Control; Salts / chemistry; Sodium Chloride / chemistry; Time Factors; Vegetables / chemistry; Vegetables / microbiology
TL;DR:
In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented cucumbers.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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–M208.
author keywords: allyl isothiocyanate; benzoic acid; Cucumis sativus; fumaric acid; Lactobacillus plantarum; sulfite; Zygosaccharomyces
MeSH headings : Acetic Acid; Anti-Bacterial Agents / pharmacology; Antifungal Agents / pharmacology; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Ethanol / analysis; Fermentation / drug effects; Food Handling; Food Microbiology; Food Preservation / methods; Food Preservatives / pharmacology; Fumarates / pharmacology; Hexoses / analysis; Hydrogen-Ion Concentration; Isothiocyanates / pharmacology; Lactic Acid / analysis; Lactobacillales / drug effects; Lactobacillales / isolation & purification; Lactobacillus plantarum / drug effects; Lactobacillus plantarum / isolation & purification; Microbial Sensitivity Tests; Salts; Yeasts / drug effects; Yeasts / isolation & purification; Zygosaccharomyces / drug effects; Zygosaccharomyces / isolation & purification
TL;DR:
A combination of 2 naturally occurring preservative compounds may serve as an alternative approach to the use of sodium benzoate or sodium metabisulfite for preservation of acidified vegetables without a thermal process.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers
JOURNAL OF FOOD SCIENCE, 74(4), M149–M153.
author keywords: cucumber fermentation; enterobacter; lactobacilli; redox potential; Zygosaccharomyces
MeSH headings : Bacteria / growth & development; Cucumis sativus / microbiology; Enterobacter aerogenes / growth & development; Fermentation; Food Preservation; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Oxidation-Reduction; Zygosaccharomyces / growth & development
TL;DR:
E(h) measurement can provide a tool to continuously monitor microbial growth during the course of cucumber fermentations as well as serve as an alternative tool to monitor the progress of fermentation.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Modification of azo dyes by lactic acid bacteria
JOURNAL OF APPLIED MICROBIOLOGY, 107(2), 584–589.
author keywords: azo dyes; food dyes; lactic acid bacteria; tartrazine anabolism; textile waste waters
MeSH headings : Aerobiosis; Anaerobiosis; Azo Compounds / chemistry; Azo Compounds / metabolism; Biodegradation, Environmental; Food Coloring Agents / metabolism; Lactobacillaceae / growth & development; Lactobacillaceae / metabolism; Lactobacillus / growth & development; Lactobacillus / metabolism; Lactococcus / growth & development; Lactococcus / metabolism; Leuconostoc / growth & development; Leuconostoc / metabolism; Molecular Weight; Pediococcus / growth & development; Pediococcus / metabolism; Tartrazine / metabolism
TL;DR:
The ability of Lactobacillus casei and LactOBacillus paracasei to modify the azo dye, tartrazine, was recently documented as the result of the investigation on red coloured spoilage in acidified cucumbers.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree
JOURNAL OF FOOD PROTECTION, 71(3), 639–642.
MeSH headings : Consumer Product Safety; Food Preservation / methods; Food Preservatives / pharmacology; Humans; Hydrogen-Ion Concentration; Ipomoea batatas / microbiology; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Refrigeration; Sodium Benzoate / pharmacology; Sorbic Acid / pharmacology; Temperature; Time Factors
TL;DR:
Because the refrigerated sweet potato puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4 degrees C, however, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigeration.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives
JOURNAL OF FOOD SCIENCE, 73(6), M287–M291.
author keywords: acidification; ethanol; organic acids; stabilization; vegetables
MeSH headings : Acetic Acid / pharmacology; Calcium Compounds / pharmacology; Chlorates / pharmacology; Colony Count, Microbial; Cucumis sativus / microbiology; Dose-Response Relationship, Drug; Food Microbiology; Food Preservation / methods; Food Preservatives / pharmacology; Hydrogen-Ion Concentration; Sodium Benzoate / pharmacology; Time Factors
TL;DR:
C cucumbers were preserved without a thermal process by storage in solutions containing acetic acid, sodium benzoate, and calcium chloride to maintain tissue firmness and yeast growth was observed when sulfite was used as a preservative.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products
JOURNAL OF FOOD SCIENCE, 72(7), M240–M245.
author keywords: azo dye; benzoic acid; FD&C yello nr 5; Lactobacillus casei; Lactobacillus paracasei
MeSH headings : Cucumis sativus; Food Coloring Agents / adverse effects; Food Coloring Agents / metabolism; Food Contamination / analysis; Food Preservation / methods; Lactobacillus / growth & development; Lactobacillus / metabolism; Oxidation-Reduction; Tartrazine / adverse effects; Tartrazine / metabolism
TL;DR:
Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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