Ilenys Muniz Perez Diaz
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Works (38)
Updated: April 11th, 2023 10:13
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.
www.ncbi.nlm.nih.gov (repository)
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
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
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
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
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
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
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
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.
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.
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
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
Sources: Web Of Science, ORCID
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
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
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).
Sources: Web Of Science, ORCID
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
Sources: Web Of Science, ORCID
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
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
Sources: Web Of Science, ORCID, 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
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
Sources: Web Of Science, ORCID, 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
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
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
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.
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.
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
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
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
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.
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
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
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
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
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
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
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.
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
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
Source: Web Of Science
Added: August 6, 2018
