Suzanne Dunn Johanningsmeier

Works (44)

Updated: December 16th, 2024 08:11

2024 article

Acrylamide in Fried Sweetpotato: The Relationship with Free Asparagine and Effects of Asparaginase

Allan, M. C., Thomas, L. S., Pecota, K. V., Yencho, G. C., & Johanningsmeier, S. D. (2024, November 12). ACS FOOD SCIENCE & TECHNOLOGY, Vol. 11.

By: M. Allan n, L. Thomas n, K. Pecota n , G. Yencho  n & S. Johanningsmeier n

author keywords: sweetpotato; Ipomoea batatas; acrylamide; asparagine; chip; crisp; fried
Sources: Web Of Science, NC State University Libraries
Added: November 25, 2024

2024 journal article

Biomarkers of Metabolic Adaptation to High Dietary Fats in a Mouse Model of Obesity Resistance

METABOLITES, 14(1).

By: F. Milhem n, L. Hamilton  n, E. Skates n, M. Wilson n, S. Johanningsmeier n & S. Komarnytsky n 

author keywords: body composition; metabolic inflexibility; metabolic rate; dietary fats; skeletal muscle remodeling; glucose tolerance; microbiome
TL;DR: It is shown that NR mice developed healthier fat/lean body mass ratios compared with the obesity-prone (super-responder, SR) phenotypes by upregulating gene expression networks that promote the accumulation of type 2a, fast-twitch, oxidative muscle tissues. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: January 26, 2024

2024 journal article

Prediction of blueberry sensory texture attributes by integrating multiple instrumental measurements

POSTHARVEST BIOLOGY AND TECHNOLOGY, 218.

By: H. Oh*, L. Stapleton, L. Giongo, S. Johanningsmeier*, M. Mollinari* , C. Mainland*, P. Perkins-Veazie*, M. Iorizzo*

author keywords: Vaccinium spp.; Texture; Sensory; Fruit quality; Mechanical parameters; Predictive model
Sources: Web Of Science, NC State University Libraries
Added: September 23, 2024

2024 journal article

Quantification of cucurbitacin C in bitter cucumber and its reduction by fermentation and acidification

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 129.

By: X. Fan  n, S. Johanningsmeier*, J. Schultheis n, K. Starke n, J. Osborne n & M. Collins n

author keywords: Cucurbitacin C; Lactic acid fermentation; LC-TOF-MS; Cucumis sativus; Cucurbitacin C -glycoside; Fruit size
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: May 7, 2024

2023 article

A sensory lexicon to characterize the quality of fresh and preserved peppers

Uppili, B., LaFountain, L. J., & Johanningsmeier, S. D. (2023, November 3). JOURNAL OF FOOD SCIENCE.

By: B. Uppili n, L. LaFountain* & S. Johanningsmeier*

author keywords: Capsicum annuum; flavor; texture; vegetable quality
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: November 27, 2023

2023 journal article

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

FOOD CHEMISTRY-X, 21.

By: M. Allan n, S. Johanningsmeier n, M. Nakitto *, O. Guambe, M. Abugu n, K. V. Pecota n, G. Yencho  n

author keywords: Sweet potato; Sweetness; Texture; Sensory; Ipomoea batatas; Texture profile analysis
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: February 12, 2024

2023 journal article

Blueberry Cell Wall Polysaccharide Composition of Three Distinct Fruit Firmness Phenotypes

ACS FOOD SCIENCE & TECHNOLOGY, 3(11), 1920–1930.

By: M. Trandel-Hayse, S. Johanningsmeier*, H. Oh n, M. Iorizzo n & P. Perkins-Veazie n

author keywords: Vaccinium corymbosum; peel; pulp; cell wall; neutral sugar; linkage assembly; polysaccharide
Source: Web Of Science
Added: January 22, 2024

2023 article

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023)

Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023, May). FOOD HYDROCOLLOIDS, Vol. 139.

By: M. Allan n, Q. Read n & S. Johanningsmeier n

UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
Source: Web Of Science
Added: March 27, 2023

2022 article

Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation

Moore, J. F., DuVivier, R., & Johanningsmeier, S. D. (2022, January 11). JOURNAL OF FOOD SCIENCE.

By: J. Moore n, R. DuVivier n & S. Johanningsmeier n

author keywords: composition; health-promoting properties; natural cucumber fermentation; taste-active amino acids; vegetable preservation
MeSH headings : Amino Acids; Cucumis sativus; Fermentation; Food Microbiology; Humans; Hydrogen-Ion Concentration; Lactic Acid
TL;DR: Information on FAA composition of fresh and fermented pickling cucumbers shows the impact of fermentation conditions on cucumber amino acid profiles while providing insight for manipulating fermentations for health promotion and consumer acceptance. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: January 18, 2022

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.

By: L. LaFountain n, S. Johanningsmeier n, F. Breidt n, G. Stoforos n & R. Price n

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
Source: Web Of Science
Added: April 4, 2022

2022 journal article

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures

FOOD HYDROCOLLOIDS, 137.

By: M. Allan n, Q. Read n & S. Johanningsmeier n

author keywords: Sweetpotato; French fry; Starch; Amylopectin; Texture
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: January 17, 2023

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.

By: I. Perez-Diaz *, E. Medina *, C. Page*, S. Johanningsmeier*, K. Daughtry n & L. Moeller*

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
Source: Web Of Science
Added: October 24, 2022

2022 article

Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers

Allan, M. C., & Johanningsmeier, S. D. (2022, August 9). JOURNAL OF FOOD SCIENCE.

By: M. Allan n & S. Johanningsmeier n

author keywords: chip; enzyme; fat; sweetpotato; texture
MeSH headings : Cell Wall; Cellulases; Cooking / methods; Esterases; Ipomoea batatas; Maltose; Pectins; Peptide Hydrolases; Polygalacturonase; Polymers
Source: Web Of Science
Added: August 22, 2022

2021 journal article

Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect

FRONTIERS IN PLANT SCIENCE, 12.

By: M. Trandel n, S. Johanningsmeier n, J. Schultheis n, C. Gunter n & P. Perkins-Veazie n

author keywords: Citrullus lanatus; watermelon; neutral sugar; graft; linkage assembly; pectin
TL;DR: Grafting onto the interspecific hybrid rootstock decreased the incidence of HH and can be a useful method for growers using HH susceptible cultivars, including the identification of several new linkages. (via Semantic Scholar)
Source: Web Of Science
Added: April 5, 2021

2021 journal article

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834.

By: M. Allan*, N. Marinos*, S. Johanningsmeier*, A. Sato n & V. Truong n

author keywords: French fry; Ipomoea batatas; starch pasting; sweet potato; texture
MeSH headings : Amylose / analysis; Chemical Phenomena; Cooking / methods; Ipomoea batatas / chemistry; Plant Tubers / chemistry; Sensation; Starch / chemistry; Temperature; Viscosity
TL;DR: The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties ofSweetpotato starch that influence SPFF textures and can be used bysweetpotato processors and breeders for developing new sweetpotatos designed for production of fried products with desirable textures. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: May 17, 2021

2020 journal article

Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 92.

By: X. Qiu  n, R. Reynolds n, S. Johanningsmeier n & V. Truong n

author keywords: Amino acid profile; Sweetpotato; Ipomoea batatas; Ultra-high-performance liquid chromatography; Asparagine; GABA; Triple-quadrupole; Food analysis; Food composition
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 17, 2020

2020 journal article

Formation of gamma-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 96.

By: J. Moore n, R. DuVivier n & S. Johanningsmeier n

author keywords: Glutamate decarboxylase; Bioactive compound; Vegetable fermentation; Pasteurization; Natural preservation; Pickle; Glutamic acid; Glutamine
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Source: Web Of Science
Added: February 15, 2021

2020 journal article

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

FOOD MICROBIOLOGY, 94.

By: I. Perez-Diaz *, S. Johanningsmeier*, K. Anekella n, C. Pagan-Medina *, L. Mendez-Sandoval n, C. Arellano n, R. Price n, K. Daughtry n ...

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
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.

By: R. Price*, M. Longtin n, S. Conley-Payton*, J. Osborne n, S. Johanningsmeier*, D. Bitzer n, F. Breidt*

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
Source: Web Of Science
Added: April 14, 2020

2019 journal article

Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage

BMC GENOMICS, 20(1).

By: M. Nethery n, E. Henriksen n, K. Daughtry n, S. Johanningsmeier n & R. Barrangou n 

author keywords: Lactobacillus buchneri; Comparative genomics; Lactic acid bacteria; CRISPR-Cas systems; Fermentation; Spoilage; Food microbiology
MeSH headings : Computational Biology / methods; Evolution, Molecular; Fermentation; Food Microbiology; Genome, Bacterial; Genomics / methods; Lactobacillus / classification; Lactobacillus / genetics; Lactobacillus / isolation & purification; Molecular Sequence Annotation; Phylogeny; Whole Genome Sequencing
TL;DR: The findings from the comparison of eight newly-sequenced and assembled genomes against two publicly available closed reference genomes provide new insights into the genomics of L. buchneri, building a platform for future studies and identifying elements for potential strain manipulation or engineering. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: December 16, 2019

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.

By: E. McMurtrie n, S. Johanningsmeier n, F. Breidt n & R. Price n

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
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: May 28, 2019

2019 journal article

Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types

JOURNAL OF FOOD SCIENCE, 84(3), 397–405.

By: C. Klevorn n, L. Dean* & S. Johanningsmeier*

author keywords: Arachis hypogaea L.; free amino acids; peanuts; metabolites; untargeted analysis
MeSH headings : Arachis / chemistry; Arachis / metabolism; Chromatography, Liquid; Humans; Quality Control; Seeds / chemistry; Seeds / metabolism; Tandem Mass Spectrometry; Taste
TL;DR: This study presents a comprehensive analysis of the raw peanut seed, providing knowledge of the range of small molecules present in peanuts, and used a nontargeted analytical approach for the identification of these types of compounds in peanuts for the first time. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: March 25, 2019

2018 journal article

Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

FOOD CHEMISTRY, 271, 715–723.

By: J. Fideler n, S. Johanningsmeier n, M. Ekelof n & D. Muddiman n 

author keywords: Lactic acid fermentation; ACE-inhibitory peptides; Isoleucine-proline-proline; Leucine-proline-proline; Valine-proline-proline; Vegetable composition
MeSH headings : Cucumis sativus / chemistry; Fermentation; Peptides / chemistry; Sodium Chloride; Tandem Mass Spectrometry
TL;DR: It is demonstrated that lactic acid bacteria fermentation can enhance bioactive peptide content in vegetables by 3-5 fold in fermented cucumbers compared with acidified cucumbers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: October 16, 2018

2018 journal article

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

FOOD CONTROL, 90, 304–311.

By: Z. Ding *, S. Johanningsmeier n, R. Price n, R. Reynolds n, V. Truong n, S. Payton n, F. Breidt n

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

Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 280, 46–56.

By: K. Daughtry n, S. Johanningsmeier n, R. Sanozky-Dawes n, T. Klaenhammer n & R. Barrangou n 

author keywords: Lactic acid bacteria; Pickled vegetables; Spoilage organisms; Lactobacillus buchneri; Strain diversity
MeSH headings : Acetic Acid / metabolism; Bioreactors; Cucumis sativus / microbiology; Fermentation; Genotype; Lactic Acid / metabolism; Lactobacillus / classification; Lactobacillus / genetics; Lactobacillus / isolation & purification; Lactobacillus / metabolism; Propylene Glycol / metabolism; RNA, Ribosomal, 16S / genetics
TL;DR: Describing isolates of L. buchneri purified from both industrial and experimental fermented cucumber after the onset of secondary fermentation provided the basis for further analysis of metabolic and genomic capabilities of this species to enable control of lactic acid degradation in fermented plant materials. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2018 journal article

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

JOURNAL OF FOOD QUALITY.

By: E. McMurtrie n & S. Johanningsmeier n

UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Journal of Food Science, 83(1), 60–73.

By: A. Sato n, V. Truong n, S. Johanningsmeier n, R. Reynolds n, K. Pecota n  & G. Yencho  n

author keywords: descriptive sensory analysis; French fries texture; instrumental measurement; Ipomoea batatas; sweetpotato French fries
MeSH headings : Amylases / metabolism; Dietary Carbohydrates / analysis; Food Handling / methods; Genotype; Hardness; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Mechanical Phenomena; Plant Oils / analysis; Plant Tubers / chemistry; Plant Tubers / enzymology; Sensation; Starch / analysis
TL;DR: Sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements ofSPFF. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018

2017 journal article

Climate projections of spatial variations in coastal storm surges along the Gulf of Mexico and U.S. east coast

Journal of Ocean University of China, 16(1), 1–7.

By: Z. Yao *, Z. Xue *, R. He n , X. Bao *, J. Xie * & Q. Ge*

author keywords: storm surge; sea surface winds; climate change; regional ocean
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
14. Life Below Water (Web of Science)
Sources: Web Of Science, Crossref, NC State University Libraries, ORCID
Added: August 6, 2018

2017 journal article

Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina

HORTTECHNOLOGY, 27(2), 281–290.

By: S. Barkley n, J. Schultheis n, S. Chaudhari n, S. Johanningsmeier n, K. Jennings n , V. Truong n, D. Monks n

author keywords: consumer liking; sweet potato; Ipomoea batatas; microwave; oven-baked; sensory attributes
TL;DR: Evangeline is as acceptable as the standard variety Covington when grown in the North Carolina environment, and consumers indicated no difference between varieties in their ‘‘just about right’’ moisture level, texture, and flavor ratings, but showed a preference for Evangeline flesh color over Carington. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2016 article

Metabolomic Technologies for Improving the Quality of Food: Practice and Promise

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7, Vol. 7, pp. 413–438.

By: S. Johanningsmeier n, G. Harris  n & C. Klevorn n

author keywords: mass spectrometry; MS; nuclear magnetic resonance; NMR; central metabolism; agricultural practices; processing; storage
MeSH headings : Agriculture / methods; Animals; Bacteria / metabolism; Food Analysis / methods; Food Handling / methods; Food Preservation / methods; Food Quality; Gastrointestinal Microbiome / physiology; Health Promotion; Humans; Magnetic Resonance Spectroscopy; Mass Spectrometry / methods; Metabolomics / methods; Plants, Edible / chemistry
TL;DR: An overview of the current terminology, analytical methods, and compounds associated with metabolomic studies are provided, and insight is provided into the application of metabolomics to generate new knowledge that enables us to produce, preserve, and distribute high-quality foods for health promotion. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
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.

By: I. Perez-Diaz *, R. McFeeters*, L. Moeller*, S. Johanningsmeier*, J. Hayes*, D. Fornea*, L. Rosenberg  n, C. Gilbert * ...

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
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

JOURNAL OF FOOD SCIENCE, 80(6), S1360–S1367.

By: E. Wilson n, S. Johanningsmeier n & J. Osborne n

author keywords: calcium chloride taste; cucumber pickles; detection threshold; sodium-free fermentation; sustainability; vegetable preservation
MeSH headings : Adolescent; Adult; Aged; Calcium Chloride / chemistry; Consumer Behavior; Cucumis sativus; Female; Fermentation; Humans; Hydrogen-Ion Concentration; Male; Middle Aged; Salts / chemistry; Sodium Chloride, Dietary; Taste; Young Adult
TL;DR: Individual fermentation variability and texture quality of CaCl2 fermented products should be further evaluated prior to broad implementation of this process, indicating that processors could potentially useCaCl2 fermentations with a single desalting step. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 215, 40–48.

By: S. Johanningsmeier n & R. McFeeters n

author keywords: GCxGC-ToFMS; Metabolomic platform; Lactic acid bacteria; Pickled vegetables; Spoilage organisms; Spoilage metabolites; L. buchneri metabolism
MeSH headings : Anaerobiosis; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Gas Chromatography-Mass Spectrometry; Lactic Acid / metabolism; Lactobacillus / metabolism
TL;DR: The ability to detect biochemical changes that preceded lactate utilization revealed citrulline, trehalose, and cellobiose as compounds that may signify metabolic activity of L. buchneri spoilage strains prior to any significant product degradation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
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.

By: F. Breidt n, E. Medina  n, D. Wafa n, I. Perez-Diaz  n, W. Franco, H. Huang *, S. Johanningsmeier n, J. Kim *

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
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

FOOD MICROBIOLOGY, 35(2), 129–135.

By: S. Johanningsmeier n & R. McFeeters n

author keywords: Lactate utilization; Fermented vegetables; Reduced salt; Spoilage; Cucumbers; Lactobacillus buchneri
MeSH headings : Acetic Acid / metabolism; Cucumis sativus / metabolism; Cucumis sativus / microbiology; Fermentation; Food Preservation; Lactic Acid / metabolism; Lactobacillus / metabolism; Propionates / metabolism; Sodium Chloride / metabolism
TL;DR: Lactic acid utilization was nearly identical under aerobic and anaerobic conditions, indicating that oxygen does not influence lactate metabolism by L. buchneri. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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.

By: S. Johanningsmeier*, W. Franco, I. Perez-Diaz & R. McFeeters*

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
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(4), 1273–1284.

By: W. Franco  n, I. Perez-Diaz  n, S. Johanningsmeier n & R. McFeeters n

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
Source: Web Of Science
Added: August 6, 2018

2011 article

Pomegranate as a Functional Food and Nutraceutical Source

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 181–201.

By: S. Johanningsmeier n & G. Harris  n

author keywords: antioxidant; ellagitannin; urolithin; cancer; cardiovascular health; diabetes
MeSH headings : Animals; Antioxidants / administration & dosage; Antioxidants / analysis; Beverages / adverse effects; Beverages / analysis; Dietary Supplements / adverse effects; Dietary Supplements / analysis; Flavonoids / administration & dosage; Flavonoids / analysis; Food-Drug Interactions; Fruit / chemistry; Functional Food / adverse effects; Functional Food / analysis; Humans; Lythraceae / chemistry; Phenols / administration & dosage; Phenols / analysis
TL;DR: A more complete characterization of pomegranate components and their physiological fate may provide mechanistic insight into the potential health benefits observed in clinical trials. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GCxGC-TOFMS)

JOURNAL OF FOOD SCIENCE, 76(1), C168–C177.

By: S. Johanningsmeier* & R. McFeeters*

author keywords: comprehensive 2D GC-MS; fermented cucumber volatiles; GCxGC-TOFMS; metabolites; nontargeted data analysis; 2-dimensional gas chromatography
MeSH headings : Cucumis sativus / chemistry; Cucumis sativus / microbiology; Databases, Factual; Electronic Data Processing; Fermentation; Food Preservation; Food Technology; Fruit / chemistry; Fruit / microbiology; Gas Chromatography-Mass Spectrometry / methods; Hydrogen-Ion Concentration; Lactobacillus plantarum / metabolism; Limit of Detection; Salts / chemistry; Solid Phase Microextraction; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Volatile Organic Compounds / metabolism
TL;DR: GC×GC-TOFMS with a nontargeted, semi-automated approach to data analysis made possible the separation, identification, and determination of differences in polar volatile components, facilitating the discovery of several metabolites related to fermented cucumber spoilage. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids

JOURNAL OF FOOD SCIENCE, 74(4), S165–S169.

By: E. Neta*, S. Johanningsmeier*, M. Drake* & R. McFeeters*

author keywords: organic acid; pH; protonated; undissociated
MeSH headings : Acetic Acid; Adult; Carboxylic Acids; Cations; Citric Acid; Female; Humans; Hydrogen-Ion Concentration; Lactic Acid; Malates; Middle Aged; Sodium / administration & dosage; Solutions; Taste / drug effects
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles

JOURNAL OF FOOD SCIENCE, 72(6), S352–S359.

By: E. Neta*, S. Johanningsmeier*, M. Drake* & R. McFeeters*

author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
MeSH headings : Adult; Female; Food Preferences; Humans; Hydrogen-Ion Concentration; Middle Aged; Osmolar Concentration; Physical Stimulation; Taste / physiology; Taste Buds / physiology
TL;DR: This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution, and concluded that all protonations of a given organic acid are equally sour. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations

JOURNAL OF FOOD SCIENCE, 72(5), M166–M172.

By: S. Johanningsmeier n, R. McFeeters n, H. Fleming n & R. Thompson n

author keywords: acetic acid; mannitol; sauerkraut; sensory analysis; sodium chloride; texture
MeSH headings : Brassica / microbiology; Brassica / standards; Chromatography, High Pressure Liquid; Colony Count, Microbial; Dose-Response Relationship, Drug; Fermentation; Food Handling / methods; Food Microbiology; Hydrogen-Ion Concentration; Leuconostoc / drug effects; Leuconostoc / growth & development; Leuconostoc / metabolism; Sodium Chloride / pharmacology; Temperature; Time Factors; Waste Management
TL;DR: Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 review

The chemistry and physiology of sour taste - A review

[Review of ]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38.

By: E. Neta n, S. Johanningsmeier n & R. McFeeters n

author keywords: acids; flavor; receptor; sensory; transduction
MeSH headings : Food Preferences; Humans; Hydrogen-Ion Concentration; Physical Stimulation; Taste / physiology; Taste Buds / drug effects; Taste Buds / physiology
TL;DR: The physiology of sour taste perception remains controversial and significant diversity exists among species with regard to cellular schemes used for detection of stimuli, but recent evidence suggests that at least one specific sour taste receptor protein has been identified. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes

JOURNAL OF FOOD SCIENCE, 70(5), S343–S349.

By: S. Johanningsmeier*, H. Fleming*, R. Thompson* & R. McFeeters*

author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; sulfur compounds
TL;DR: Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting sauerkraut were nearly identical, and both the micr and micr changed both the microbiology and chemistr obiology and chemistry. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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