Ilenys Perez Diaz

Page, C. A., Carter-Ogden, R. A., Lee, A. M., & Perez-Diaz, I. M. (2022, April 12). Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations. MICROBIOLOGY RESOURCE ANNOUNCEMENTS. https://doi.org/10.1128/mra.00029-22

Rothwell, M. A. R., Zhai, Y., Pagan-Medina, C. G., & Perez-Diaz, I. M. (2022, May 11). Growth of gamma-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients. MICROBIOLOGY SPECTRUM. https://doi.org/10.1128/spectrum.01031-21

Perez-Diaz, I. M., Medina, E., Page, C. A., Johanningsmeier, S. D., Daughtry, K. V., & Moeller, L. (2022, October 18). Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16345

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). Vegetable fermentations brined with low salt for reclaiming food waste. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16084

Perez-Diaz, I. M., Johanningsmeier, S. D., Anekella, K., Pagan-Medina, C. G., Mendez-Sandoval, L., Arellano, C., … Noe Arroyo-Lopez, F. (2021). Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations. FOOD MICROBIOLOGY, 94. https://doi.org/10.1016/j.fm.2020.103652

Zhai, Y., & Perez-Diaz, I. M. (2021). Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 344. https://doi.org/10.1016/j.ijfoodmicro.2021.109115

Lu, Z., Perez-Diaz, I. M., Hayes, J. S., & Breidt, F. (2020). Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation. FRONTIERS IN MICROBIOLOGY, 11. https://doi.org/10.3389/fmicb.2020.01306

Anekella, K., & Perez-Diaz, I. M. (2020). Characterization of robustLactobacillus plantarumandLactobacillus pentosusstarter cultures for environmentally friendly low-salt cucumber fermentations. JOURNAL OF FOOD SCIENCE, 85(10), 3487–3497. https://doi.org/10.1111/1750-3841.15416

Ucar, R. A., Perez-Diaz, I. M., & Dean, L. L. (2020). Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ? FOOD MICROBIOLOGY, 91. https://doi.org/10.1016/j.fm.2020.103454

Zhai, Y., & Perez-Diaz, I. M. (2020). Contribution of Leuconostocaceae to CO 2-mediated bloater defect in cucumber fermentation *. FOOD MICROBIOLOGY, 91. https://doi.org/10.1016/j.fm.2020.103536

Ucar, R. A., Perez-Diaz, I. M., & Dean, L. L. (2020). 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. https://doi.org/10.1002/fsn3.1830

Franco, W., Perez-Diaz, I. M., Connelly, L., & Diaz, J. T. (2020). Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation. FOODS, 9(3). https://doi.org/10.3390/foods9030337

Perez-Diaz, I. M., Dicky, A. N. e, Fitria, R., Ravishankar, N., Hayes, J., Campbell, K., & Arritt, F. (2020). Modulation of the bacterial population in commercial cucumber fermentations by brining salt type. JOURNAL OF APPLIED MICROBIOLOGY, 128(6), 1678–1693. https://doi.org/10.1111/jam.14597

Perez-Diaz, I. M., Hayes, J. S., Medina, E., Webber, A. M., Butz, N., Dickey, A. N., … Azcarate-Peril, M. A. (2019). 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. https://doi.org/10.1016/j.fm.2018.08.003

Diaz, J. T., Perez-Diaz, I. M., Messer, N., & Safferman, S. I. (2018). 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). https://doi.org/10.1111/jfpp.13582

Zhai, Y., Perez-Diaz, I. M., & Diaz, J. T. (2018). [Review of Viability of commercial cucumber fermentation without nitrogen or air purging]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 185–192. https://doi.org/10.1016/j.tifs.2018.05.017

Fan, S., Breidt, F., Price, R., & Perez-Diaz, I. (2017). Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products. JOURNAL OF FOOD SCIENCE, 82(1), 167–173. https://doi.org/10.1111/1750-3841.13579

Diaz, J. T., Pérez-Díaz, I. M., Simunovic, J., & Sandeep, K. P. (2017). Winterization strategies for bulk storage of cucumber pickles. Journal of Food Engineering, 212, 12–17. https://doi.org/10.1016/j.jfoodeng.2017.03.027

Perez-Diaz, I. M., McFeeters, R. F., Moeller, L., Johanningsmeier, S. D., Hayes, J., Fornea, D. S., … Bass, D. (2015). Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride. JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836. https://doi.org/10.1111/1750-3841.13107

Caldwell, J. M., Pérez-Díaz, I. M., Sandeep, K. P., Simunovic, J., Harris, K., Osborne, J. A., & Hassan, H. M. (2015). 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. https://doi.org/10.1111/1750-3841.12937

Breidt, F., Medina, E., Wafa, D., Perez-Diaz, I., Franco, W., Huang, H.-Y., … Kim, J. H. (2013). Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning. JOURNAL OF FOOD SCIENCE, 78(3), M470–M476. https://doi.org/10.1111/1750-3841.12057

Lu, H. J., Breidt, F., Jr., & Perez-Diaz, I. (2013). 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. https://doi.org/10.1111/j.1750-3841.2012.02968.x

Franco, W., & Perez-Diaz, I. M. (2013). Microbial interactions associated with secondary cucumber fermentation. JOURNAL OF APPLIED MICROBIOLOGY, 114(1), 161–172. https://doi.org/10.1111/jam.12022

Perez-Diaz, I. M. (2013). Putative and Unique Gene Sequence Utilization for the Design of Species Specific Probes as Modeled by Lactobacillus plantarum. CURRENT MICROBIOLOGY, 66(3), 266–270. https://doi.org/10.1007/s00284-012-0265-6

Franco, W., Perez-Diaz, I. M., Johanningsmeier, S. D., & McFeeters, R. F. (2012). Characteristics of Spoilage-Associated Secondary Cucumber Fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(4), 1273–1284. https://doi.org/10.1128/aem.06605-11

Franco, W., & Perez-Diaz, I. M. (2012). 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. https://doi.org/10.1111/j.1750-3841.2012.02845.x

Johanningsmeier, S. D., Franco, W., Perez-Diaz, I., & McFeeters, R. F. (2012). 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. https://doi.org/10.1111/j.1750-3841.2012.02780.x

Franco, W., & Perez-Diaz, I. M. (2012). Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. FOOD MICROBIOLOGY, 32(2), 338–344. https://doi.org/10.1016/j.fm.2012.07.013

Lu, H. J., Breidt, F., Jr., Perez-Diaz, I. M., & Osborne, J. A. (2011). Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions. JOURNAL OF FOOD PROTECTION, 74(6), 893–898. https://doi.org/10.4315/0362-028x.jfp-10-404

Perez-Diaz, I. M., & McFeeters, R. F. (2011). Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines. JOURNAL OF FOOD SCIENCE, 76(2), M120–M123. https://doi.org/10.1111/j.1750-3841.2010.01981.x

Perez-Diaz, I. M. (2011). 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. https://doi.org/10.1111/j.1750-3841.2011.02299.x

McFeeters, R. F., & Perez-Diaz, I. (2010). Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride. JOURNAL OF FOOD SCIENCE, 75(3), C291–C296. https://doi.org/10.1111/j.1750-3841.2010.01558.x

Perez-Diaz, I. M., & McFeeters, R. F. (2010). 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. https://doi.org/10.1111/j.1750-3841.2010.01587.x

Olsen, M. J., & Perez-Diaz, I. M. (2009). Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers. JOURNAL OF FOOD SCIENCE, 74(4), M149–M153. https://doi.org/10.1111/j.1750-3841.2009.01121.x

Perez-Diaz, I. M., & McFeeters, R. F. (2009). Modification of azo dyes by lactic acid bacteria. JOURNAL OF APPLIED MICROBIOLOGY, 107(2), 584–589. https://doi.org/10.1111/j.1365-2672.2009.04227.x

Perez-Diaz, I. M., Truong, V.-D., Webber, A., & Mcfeeters, R. F. (2008). Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree. JOURNAL OF FOOD PROTECTION, 71(3), 639–642. https://doi.org/10.4315/0362-028X-71.3.639

Perez-Diaz, I. M., & McFeeters, R. F. (2008). Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives. JOURNAL OF FOOD SCIENCE, 73(6), M287–M291. https://doi.org/10.1111/j.1750-3841.2008.00795.x

Perez-Diaz, I. M., Kelling, R. E., Hale, S., Breidt, F., & McFeeters, R. F. (2007). Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products. JOURNAL OF FOOD SCIENCE, 72(7), M240–M245. https://doi.org/10.1111/j.1750-3841.2007.00460.x