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Works (11)
Updated: April 5th, 2024 09:37
2022 article
Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles
LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.
author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 4, 2022
2020 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
2020 journal article
Modeling buffer capacity and pH in acid and acidified foods
JOURNAL OF FOOD SCIENCE, 85(4), 918–925.
author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
MeSH headings : Acids / analysis; Algorithms; Buffers; Chromatography, High Pressure Liquid; Food Analysis; Food Safety; Hydrogen-Ion Concentration; Models, Biological; Salts / analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 14, 2020
2020 journal article
Modeling the buffer capacity of ingredients in salad dressing products
JOURNAL OF FOOD SCIENCE, 85(4), 910–917.
author keywords: acid; base; buffer capacity; ionic strength; modeling; pH prediction; salad dressing
MeSH headings : Acetic Acid / analysis; Buffers; Condiments / analysis; Food Ingredients / analysis; Hydrogen-Ion Concentration; Salts / analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 6, 2020
2019 journal article
Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines
JOURNAL OF FOOD SCIENCE, 84(5), 1129–1137.
author keywords: cucumber; fermentation; food preservation; lactic acid bacteria; texture
MeSH headings : Calcium Chloride / chemistry; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Hydrogen-Ion Concentration; Salts / chemistry; Sodium Chloride / chemistry
TL;DR:
Fermentation brines containing acetic acid reduced the pH of the cucumber and the soil-associated Enterobacteriaceae spp.
(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: May 28, 2019
2019 journal article
Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations
JOURNAL OF FOOD PROTECTION, 82(4), 570–578.
author keywords: Calcium; Escherichia coli; Microbial competition; Salt; Sodium; Vegetable fermentations
MeSH headings : Calcium Chloride; Escherichia coli O157; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Sodium Chloride; Vegetables
TL;DR:
NaCl and CaCl2 concentrations affected LAB and STEC strains differently, with growth rates at 6% NaCl more than LAB in vegetable broth and death rates minimally affected by salt type or concentration with lactic acid.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 9, 2019
2019 journal article
Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation System
JOURNAL OF FOOD PROTECTION, 83(5), 745–753.
author keywords: Acid resistance; Competition; Escherichia coli O157:H7; Survival; Vegetable fermentation
MeSH headings : Escherichia coli O157 / growth & development; Fermentation; Humans; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Microbial Viability; Shiga-Toxigenic Escherichia coli / growth & development; Vegetables
TL;DR:
The data indicate that stationary phase acid resistance may not accurately predict STEC survival during vegetable fermentations.
(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
2018 journal article
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products
FOOD CONTROL, 90, 304–311.
author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2018 journal article
RNA Helicase Mediates Competitive Fitness of Listeria monocytogenes on the Surface of Cantaloupe
HORTICULTURAE, 4(4).
author keywords: Listeria monocytogenes; competitive fitness; produce; RNA helicase
TL;DR:
The findings suggest that the DEAD-box RNA helicase encoded by the lmo0866 homolog is critical for relative fitness of L. monocytogenes on cantaloupe.
(via Semantic Scholar)
open access via doi.org (publisher)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 21, 2019
2016 journal article
1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii
ACS MEDICINAL CHEMISTRY LETTERS, 8(1), 27–31.
author keywords: antibiotic resistance; antibiotics; Acinetobacter baumannii
TL;DR:
A small molecule with potent antibiotic activity against multiple strains of multidrug-resistant and extensively drug-resistant Acinetobacter baumannii is identified and represents a promising start in the development of a class of drugs that can target this bacterial pathogen.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2016 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
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