@article{perez-diaz_johanningsmeier_anekella_pagan-medina_mendez-sandoval_arellano_price_daughtry_borges_bream_et al._2021, title={Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations}, volume={94}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2020.103652}, abstractNote={The Lactobacillus plantarum and Lactobacillus pentosus genotypes existing in industrial-scale cucumber fermentations were defined using rep-PCR-(GTG)5. The ability of each genotype to ferment cucumbers under various conditions was evaluated. Rep-PCR-(GTG)5 was the technique capable of illustrating the most intraspecies discrimination compared to the sequencing of housekeeping genes (recA, dnaK, pheS and rpoA), MLST and RAPD with primers LP1, OPL5, M14 and COC. Ten genotypic clusters were defined for the 199 L. pentosus tested and three for the 17 L. plantarum clones. The ability of the 216 clones genotyped and 37 additional cucumber fermentation isolates, of the same species, to rapidly decrease the pH of cucumber juice medium under various combinations of sodium chloride (0 or 6%), initial pH (4.0 or 5.2) and temperatures (15 or 30 °C) was determined using a fractional factorial screening design. A reduced fermentation ability was observed for the L. plantarum strains as compared to L. pentosus, except for clone 3.2.8, which had a ropy phenotype and aligned to genotypic cluster A. L. pentosus strains belonging to three genotypic clusters (B, D and J) were more efficient in cucumber juice fermentation as compared to most L. plantarum strains. This research identified three genetically diverse L. pentosus strains and one L. plantarum as candidates for starter cultures for commercial cucumber fermentations.}, journal={FOOD MICROBIOLOGY}, author={Perez-Diaz, Ilenys M. and Johanningsmeier, Suzanne D. and Anekella, Kartheek and Pagan-Medina, Christian G. and Mendez-Sandoval, Lesley and Arellano, Consuelo and Price, Robert and Daughtry, Katheryne V and Borges, Michelle and Bream, Chloe and et al.}, year={2021}, month={Apr} }
 @article{anekella_perez-diaz_2020, title={Characterization of robustLactobacillus plantarumandLactobacillus pentosusstarter cultures for environmentally friendly low-salt cucumber fermentations}, volume={85}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.15416}, abstractNote={AbstractSeven candidates for starter cultures for cucumber fermentations belonging to the Lactobacillus pentosus and Lactobacillus plantarum species were characterized based on physiological features desired for pickling. The isolates presented variable carbohydrate utilization profile on API® 50CHL test strips. The L. pentosus strains were unable to utilize d‐xylose in MRS broth or the M medium. The lactobacilli were unable to produce histamine, tyramine, putrescine, and cadaverine in biogenic amine broth containing the necessary precursors. Production of d‐lactic acid by the lactobacilli, detected enzymatically, was stimulated by growth in MRS broth as compared to cucumber juice medium (CJM). The lactobacilli utilized malic acid in the malate decarboxylase medium. Exopolyssacharide biosynthesis related genes were amplified from the lactobacilli. A sugar type‐dependent‐ropy phenotype was apparent for all the cultures tested in MRS and CJM. The genes associated with bacteriocin production were detected in the lactobacilli, but not the respective phenotypes. The antibiotic susceptibility profile of the lactobacilli mimics that of other L. plantarum starter cultures. It is concluded that the lactobacilli strains studied here are suitable starter cultures for cucumber fermentation.}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Anekella, Kartheek and Perez-Diaz, Ilenys M.}, year={2020}, month={Oct}, pages={3487–3497} }
 @article{huggins_minrovic_corey_jacobs_melander_sommer_zurawski_melander_2017, title={1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii}, volume={8}, ISSN={["1948-5875"]}, DOI={10.1021/acsmedchemlett.6b00296}, abstractNote={With only two new classes of antibiotics developed in the last 40 years, novel antibiotics are desperately needed to combat the growing problem of multidrug-resistant and extensively drug resistant bacteria, particularly Gram-negative bacteria. Described in this letter is the synthesis and antibiotic activity of 1,2,4-triazolidine-3-thiones as narrow spectrum antibiotics. Optimization of the 1,2,4-triazolidine-3-thione scaffold identified a small molecule with potent antibiotic activity against multiple strains of multidrug-resistant and extensively drug-resistant Acinetobacter baumannii. This small molecule also shows single dose, in vivo activity in a Galleria mellonella infection model with A. baumannii and represents a promising start in the development of a class of drugs that can target this bacterial pathogen.}, number={1}, journal={ACS MEDICINAL CHEMISTRY LETTERS}, publisher={American Chemical Society (ACS)}, author={Huggins, William M. and Minrovic, Bradley M. and Corey, Brendan W. and Jacobs, Anna C. and Melander, Roberta J. and Sommer, Roger D. and Zurawski, Daniel V. and Melander, Christian}, year={2017}, month={Jan}, pages={27–31} }
 @article{anekella_orsat_2014, title={Shelf life stability of lactobacilli encapsulated in raspberry powder: Insights into non-dairy probiotics}, volume={65}, ISSN={["1465-3478"]}, DOI={10.3109/09637486.2013.869793}, abstractNote={Abstract Aim: Study the shelf-life quality changes in raspberry juice with encapsulated lactobacilli (Lactobacillus rhamnosus NRRL B-4495 and Lactobacillus acidophilus NRRL B-442) obtained by spray drying and understand the various factors involved. Methods and results: Raspberry powder was obtained from spray drying lactobacilli and raspberry juice with maltodextrin as an additive. Shelf life of the powder was analyzed over a period of 30 d. Acid and bile tolerance and antibiotic resistance was compared before and after spray drying. Water activity, survival, and scanning electron microscope images were also measured during the shelf life. Conclusions and significance: A combination of processing conditions: inlet temperature (°C), maltodextrin to juice solids ratio and inlet feed rate (ml/min) during spray drying had a significant role on the survival of lactobacilli during shelf life. Refrigerated storage provided a higher shelf-life stability with regards to CFU/g (as high as 84% on day 0 and 98% retention by the end of 30 d) compared to room temperature storage. Probiotic properties during shelf life are affected by the processing conditions and encapsulated food matrix. Thus, understanding these aspects in vitro during shelf life gives us a brief insight into the future of non-dairy probiotics.}, number={4}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION}, author={Anekella, Kartheek and Orsat, Valerie}, year={2014}, month={Jun}, pages={411–418} }
 @article{anekella_orsat_2013, title={Optimization of microencapsulation of probiotics in raspberry juice by spray drying}, volume={50}, ISSN={["0023-6438"]}, DOI={10.1016/j.lwt.2012.08.003}, abstractNote={Probiotics were microencapsulated in raspberry juice through spray drying. A combination of probiotics (Lactobacillus acidophilus NRRL B-4495 and Lactobacillus rhamnosus NRRL B-442) was chosen to offer high viability. Maltodextrin's role as a carbon source was also assessed for its prebiotic potential. Spray drying inlet temperature (°C), total solids: maltodextrin ratio, and inlet feed rate (mL/min) were fixed as independent variables while % recovery, % survival and color were the dependent outputs. High temperatures during spray drying are detrimental to probiotics and can be circumvented by sub-lethal thermal shock (50 °C for L. acidophilus and 52.5 °C for L. rhamnosus). Increasing the microencapsulating material concentration increased the survival rate of the probiotics. Non-dairy probiotic foods are becoming popular as they do not pose problems of lactose intolerance while they offer an alternative.}, number={1}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Anekella, Kartheek and Orsat, Valerie}, year={2013}, month={Jan}, pages={17–24} }