@article{allan_johanningsmeier_nakitto_guambe_abugu_v. pecota_yencho_2024, title={Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes}, volume={21}, ISSN={["2590-1575"]}, DOI={10.1016/j.fochx.2023.101072}, abstractNote={Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.}, journal={FOOD CHEMISTRY-X}, author={Allan, Matthew C. and Johanningsmeier, Suzanne D. and Nakitto, Mariam and Guambe, Osvalda and Abugu, Modesta and V. Pecota, Kenneth and Yencho, G. Craig}, year={2024}, month={Mar} }
 @article{milhem_hamilton_skates_wilson_johanningsmeier_komarnytsky_2024, title={Biomarkers of Metabolic Adaptation to High Dietary Fats in a Mouse Model of Obesity Resistance}, volume={14}, ISSN={["2218-1989"]}, url={https://doi.org/10.3390/metabo14010069}, DOI={10.3390/metabo14010069}, abstractNote={Obesity-resistant (non-responder, NR) phenotypes that exhibit reduced susceptibility to developing obesity despite being exposed to high dietary fat are crucial in exploring the metabolic responses that protect against obesity. Although several efforts have been made to study them in mice and humans, the individual protective mechanisms are poorly understood. In this exploratory study, we used a polygenic C57BL/6J mouse model of diet-induced obesity to show that NR mice developed healthier fat/lean body mass ratios (0.43 ± 0.05) versus the obesity-prone (super-responder, SR) phenotypes (0.69 ± 0.07, p < 0.0001) by upregulating gene expression networks that promote the accumulation of type 2a, fast-twitch, oxidative muscle tissues. This was achieved in part by a metabolic adaptation in the form of blood glucose sparing, thus aggravating glucose tolerance. Resistance to obesity in NR mice was associated with 4.9-fold upregulated mitoferrin 1 (Slc25a37), an essential mitochondrial iron importer. SR mice also showed fecal volatile metabolite signatures of enhanced short-chain fatty acid metabolism, including increases in detrimental methyl formate and ethyl propionate, and these effects were reversed in NR mice. Continued research into obesity-resistant phenotypes can offer valuable insights into the underlying mechanisms of obesity and metabolic health, potentially leading to more personalized and effective approaches for managing weight and related health issues.}, number={1}, journal={METABOLITES}, author={Milhem, Fadia and Hamilton, Leah M. and Skates, Emily and Wilson, Mickey and Johanningsmeier, Suzanne D. and Komarnytsky, Slavko}, year={2024}, month={Jan} }
 @article{uppili_lafountain_johanningsmeier_2023, title={A sensory lexicon to characterize the quality of fresh and preserved peppers}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16814}, abstractNote={AbstractPepper fruits (Capsicum annuum) are economically important commodities worldwide due to their unique sensory profiles and rich antioxidant properties. With ongoing research efforts in optimizing the production and processing of peppers, there is a need for a standardized tool to evaluate the quality of peppers and pepper products. The objective of this work was to develop a sensory lexicon to characterize fresh and preserved peppers. A panel of 10 volunteers was recruited and trained in quantitative descriptive sensory analysis for a total of 37 h. Commercially available fresh, pickled, and roasted peppers were used to establish definitions, methods of evaluation, and reference materials for each unique attribute; and attribute intensities were scored on a scale ranging from 0 to 15. Commercially available fresh and preserved pepper samples (n = 22) were evaluated by the panel in duplicate to validate the lexicon. Principal component analysis was used to visualize differences among the products, and attribute redundancies were evaluated through analysis of correlations. This lexicon with 46 clearly defined terms that describe fresh, pickled, and roasted pepper products is comprised of 14 aroma, 19 flavor, 9 texture, and 4 chemesthetic attributes. Smoky, burnt, and cooked tomato flavors were typical of roasted red bell peppers, while the floral attribute was characteristic of fresh red bell peppers, and vinegar, pungency, and spicy notes characterized pickled peppers. The lexicon enabled the characterization and differentiation of a wide range of pepper products and lays the framework for quality evaluation and product improvement.}, journal={JOURNAL OF FOOD SCIENCE}, author={Uppili, Bhavana and LaFountain, Lisa J. and Johanningsmeier, Suzanne D.}, year={2023}, month={Nov} }
 @article{trandel-hayse_johanningsmeier_oh_iorizzo_perkins-veazie_2023, title={Blueberry Cell Wall Polysaccharide Composition of Three Distinct Fruit Firmness Phenotypes}, volume={3}, ISSN={["2692-1944"]}, DOI={10.1021/acsfoodscitech.3c00284}, abstractNote={Blueberry (Vaccinium corymbosum) cultivars vary in firmness, and these phenotypic differences may be associated with peel and pulp cell wall polysaccharides. Three blueberry cultivars of distinctive texture phenotypes, Indigocrisp (crisp), Emerald (firm, industry standard), and Jewel (soft), were evaluated for cell wall polysaccharide composition. Alcohol-insoluble residues (AIRs) from both peel and pulp were reduced, methylated, hydrolyzed, acetylated, and quantified using gas chromatography–mass spectrometry (GC-MS). Monosaccharide composition (μg·mg–1 AIR) differed among cultivars, with “Indigocrisp” pulp highest in glucuronic acid (22.23), “Emerald” pulp highest in glucose (106.31), and “Jewel” peel highest in arabinose (38.73) and mannose (11.88). Forty-five cell wall polysaccharide linkages were identified, and specific linkages were associated with blueberry peel and pulp among the texture phenotypes. Polysaccharide classifications were then estimated from the 45 cell wall polysaccharide linkages. “Indigocrisp” and “Emerald” pulp were highest in arabinan and type II arabinogalactan, which are less susceptible to depolymerization. “Indigocrisp” pulp had a greater abundance of heteromannan, xyloglucan, and cellulose, while “Jewel” was highest in rhamnogalacturonan I, which typically depolymerizes first. The greater abundances of arabinan and type II arabinogalactan in the pulp of the firm and crisp cultivars likely contribute to the texture characteristics of these phenotypes.}, number={11}, journal={ACS FOOD SCIENCE & TECHNOLOGY}, author={Trandel-Hayse, Marlee and Johanningsmeier, Suzanne and Oh, Heeduk and Iorizzo, Massimo and Perkins-Veazie, Penelope}, year={2023}, month={Nov}, pages={1920–1930} }
 @article{allan_read_johanningsmeier_2023, title={Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures}, volume={137}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2022.108377}, abstractNote={Sweetpotato French fry (SPFF) textures have been previously correlated with starch contents, but little is known about the relationship of starch properties with SPFF textures. Associations of SPFF textures with starch properties were explored by comparing starch thermal properties (gelatinization temperatures and starch type percentages), amylopectin chain length distributions, and granules sizes among genotypes that produced a wide range of SPFF textures. SPFF textures were modeled with these starch data and raw sweetpotato compositions to investigate the impact of starch attributes on SPFF textures. Starch structures, thermal properties, and granule sizes varied among genotypes. In general, starches from orange-fleshed sweetpotatoes had lower degrees of polymerization (DP) (more DP 6–9 chains and fewer DP 18–25 chains), more B-type starch, and lower gelatinization temperatures than yellow or cream-fleshed genotypes, but no differences in granule size distributions. Predictions of fry textures using raw composition were significantly improved when starch properties were included. Starch thermal properties, particularly the percentage of A-type starch, most influenced the prediction of SPFF textures. Structural equation modeling identified causal relationships between SPFF textures and starch properties. Starch thermal properties and the interaction with α-amylase levels had the strongest correlations with SPFF textures. Alongside raw compositions, starch thermal properties provide valuable information for predicting SPFF textures that could be used to make varietal selections by processors and breeders.}, journal={FOOD HYDROCOLLOIDS}, author={Allan, Matthew C. and Read, Quentin D. and Johanningsmeier, Suzanne D.}, year={2023}, month={Apr} }
 @article{allan_read_johanningsmeier_2023, title={Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023)}, volume={139}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2023.108559}, journal={FOOD HYDROCOLLOIDS}, author={Allan, Matthew C. and Read, Quentin D. and Johanningsmeier, Suzanne D.}, year={2023}, month={May} }
 @article{moore_duvivier_johanningsmeier_2022, title={Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.15990}, abstractNote={AbstractFree amino acid (FAA) profiles of fresh, acidified, naturally fermented, and starter culture fermented cucumbers were analyzed by liquid chromatography triple quadrupole mass spectrometry. Fermented cucumbers contained more total FAA than acidified cucumbers (1,302 ± 102 mg/kg and 635 ± 35 mg/kg, respectively). Total FAA content of fermented cucumber was similar regardless of brine salt levels (2–6% NaCl) and starter culture addition. Glutamine (1491.4 ± 69.3 mg/kg), γ‐aminobutyric acid (GABA, 269.6 ± 21.4 mg/kg), asparagine (113.0 ± 6.4 mg/kg), and citrulline (110.3 ± 8.5 mg/kg) were the most abundant FAA in fresh pickling cucumber, whereas GABA (181.3 ± 21.5 mg/kg), isoleucine (165.2 ± 11.2 mg/kg), leucine (129.8 ± 10.9 mg/kg), and lysine (110.9 ± 5.0 mg/kg) were the most abundant in fermented cucumber. GABA and ornithine were produced during fermentation, indicating glutamate decarboxylase and arginine deiminase activities. Notably, ornithine was significantly higher in natural (63.3 ± 31.5 mg/kg) versus starter culture fermented cucumbers (3.0 ± 0.7 mg/kg). This new 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.}, journal={JOURNAL OF FOOD SCIENCE}, author={Moore, Jennifer Fideler and DuVivier, Rachel and Johanningsmeier, Suzanne D.}, year={2022}, month={Jan} }
 @article{lafountain_johanningsmeier_breidt_stoforos_price_2022, title={Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16112}, abstractNote={AbstractRefrigerated pickles are characterized by crisp, crunchy texture, opaque flesh, and fresh flavor. Typically produced without a thermal process, microbial safety relies on preventive controls, brine composition, and sufficient hold time prior to consumption. We hypothesized that brief blanching of whole cucumbers prior to pickling could provide an additional hurdle for pathogenic microbes without negatively impacting finished product quality. Blanch treatments (15, 90, or 180 s) in 80°C water were conducted in duplicate on two lots of cucumbers prior to cutting into spears, acidifying, and storing at 4°C. Enumeration of total aerobes, lactic acid bacteria, and glucose‐fermenting coliforms was conducted for fresh and blanched cucumber. Texture, color, cured appearance development, and volatile compound profiles were analyzed for fresh and blanched cucumber and corresponding pickle products during refrigerated storage. The 90 s blanch consistently achieved a minimum 2‐log reduction in cucumber microbiota and a predicted 5‐log reduction of Escherichia coli O157:H7 up to 1.1 mm into the cucumber fruit. Blanching had no impact on tissue firmness during refrigerated storage for 1 year (p > 0.098). There were no differences in flavor‐active lipid oxidation products (E,Z)‐2,6‐nonadienal and (E)‐2‐nonenal, and consumers (n = 110) were unable to differentiate between control and 90 s blanched cucumber pickles stored for 62 days. Exocarp color and mesocarp opacity were preserved by the blanching treatment, potentially extending product shelf life. This method offers processors an option for reducing the risk of microbial contamination while maintaining the quality attributes associated with refrigerated cucumber pickles.}, journal={JOURNAL OF FOOD SCIENCE}, author={LaFountain, Lisa J. and Johanningsmeier, Suzanne D. and Breidt, Frederick, Jr. and Stoforos, George N. and Price, Robert E.}, year={2022}, month={Mar} }
 @article{perez-diaz_medina_page_johanningsmeier_daughtry_moeller_2022, title={Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16345}, abstractNote={AbstractThis study evaluated preservatives to stabilize sodium chloride (NaCl)–free‐cucumber fermentations. The brining of air‐purged laboratory cucumber fermentations with 100.0 mM calcium chloride (CaCl2) and 25.0 mM acetic acid resulted in immediate rises in pH, the chemical reduction of the medium, and malodors. Supplementation with 3.0 mM sodium benzoate or 3.0 mM potassium sorbate enabled a decline in pH, a continuous oxidative state of the medium, and delayed rising pH spoilage. However, lactic and acetic acids eventually disappeared in fermentations supplemented with preservatives. The amount of preservatives needed to suppress growth of brined‐cucumber‐spoilage microbes was determined in Fermented Cucumber Juice Medium (FCJM). Supplementation of FCJM with 10.0 mM sodium benzoate was inhibitory for the spoilage yeasts, Issatchenkia occidentalis and Pichia manshurica, and the lactobacilli, Lentilactobacillus buchneri and Lentilactobacillus parafarraginis, but not of Zygosaccharomyces globiformis. Potassium sorbate inhibited the spoilage yeasts at 15.0 mM in FCJM but not the lactobacilli. Supplementation of FCJM with 20.0 mM fumaric acid had a bactericidal effect on the spoilage‐associated lactobacilli. As expected, NaCl‐free‐commercial cucumber fermentations brined with 100 mM CaCl2, no acetic acid, and 6 mM potassium sorbate resulted in complete fermentations, but supported rising pH, microbially induced spoilage during long‐term storage. Post‐fermentation supplementation with 12 mM sodium benzoate, 10 mM fumaric acid, a combination of the two, or 10 mM fumaric acid and 2 mM AITC prevented microbial activity during long‐term bulk storage.}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, Ilenys M. and Medina, Eduardo and Page, Clinton A. and Johanningsmeier, Suzanne D. and Daughtry, Katheryne V and Moeller, Lisa}, year={2022}, month={Oct} }
 @article{allan_johanningsmeier_2022, title={Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16267}, abstractNote={AbstractImpacts of cell wall polymers on sweetpotato chip texture and fat content were investigated through enzymatic modification. Covington sweetpotato slices were treated with cellulase, hemicellulase, pectinase, pectin methyl esterase, protease, the enzyme blend Viscozyme, or no enzymes (control) at 40–45°C for 0.5–2 h. Treated slices were blanched, dried, and fried in triplicate per experimental condition. Breaking forces of 20 chips per frying replicate were measured followed by chip fat, moisture, sugar, alcohol insoluble solids, glass transition temperature, and color analyses. Untreated slices from each batch (daily check) were fried and analyzed to account for starting material variability. Viscozyme and protease‐treated chips had the greatest reduction in breaking force from untreated chips (−30.9% and −23.7%, respectively), while pectin methyl esterase‐treated chips had the lowest reduction in breaking force (−9.0%). Chips treated with Viscozyme for 2 h were 6.7‐6.3 percentiles lower in fat than the control. Principal component analysis elucidated that chip breaking force was associated with unfried slice puncture force, alcohol insoluble solids, and chip color, and chip fat content was inversely associated with maltose content and glass transition temperature. Breaking down multiple cell wall polysaccharides or structural proteins weakened chip textures, while strengthening the pectic fraction resulted in harder chips. Chip fat reduction also occurred when multiple cell wall polysaccharides were broken down. Therefore, cell wall polymers impact sweetpotato chip texture and fat contents, and their attributes should be considered when selecting cultivars and processes for sweetpotato chips.}, journal={JOURNAL OF FOOD SCIENCE}, author={Allan, Matthew C. and Johanningsmeier, Suzanne D.}, year={2022}, month={Aug} }
 @article{trandel_johanningsmeier_schultheis_gunter_perkins-veazie_2021, title={Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect}, volume={12}, ISSN={["1664-462X"]}, DOI={10.3389/fpls.2021.623723}, abstractNote={Grafting watermelon scions to interspecific squash hybrids has been found to increase fruit firmness. Triploid (seedless) watermelon are prone to hollow heart (HH), an internal fruit disorder characterized by a crack in the placental tissue expanding to a cavity. Although watermelon with lower tissue firmness tend to have a higher HH incidence, associated differences in cell wall polysaccharide composition are unknown. Grafting “Liberty” watermelon to “Carnivor” (interspecific hybrid rootstock, C. moschata × C. maxima) reduced HH 39% and increased tissue firmness by 3 N. Fruit with and without severe HH from both grafted and non-grafted plants were analyzed to determine differences in cell wall polysaccharides associated with grafting and HH. Alcohol insoluble residues (AIR) were sequentially extracted from placental tissue to yield water soluble (WSF), carbonate soluble (CSF), alkali soluble (ASF), or unextractable (UNX) pectic fractions. The CSF was lower in fruit with HH (24.5%) compared to those without HH (27.1%). AIRs were also reduced, hydrolyzed, and acetylated for GC-MS analysis of monosaccharide composition, and a portion of each AIR was methylated prior to hydrolysis and acetylation to produce partially methylated alditol acetates for polysaccharide linkage assembly. No differences in degree of methylation or galacturonic and glucuronic acid concentrations were found. Glucose and galactose were in highest abundance at 75.9 and 82.4 μg⋅mg–1 AIR, respectively, followed by xylose and arabinose (29.3 and 22.0 μg⋅mg–1). Mannose was higher in fruit with HH (p < 0.05) and xylose was highest in fruit from grafted plants (p < 0.05). Mannose is primarily found in heteromannan and rhamnogalacturonan I side chains, while xylose is found in xylogalacturonan or heteroxylan. In watermelon, 34 carbohydrate linkages were identified with galactose, glucose, and arabinose linkages in highest abundance. This represents the most comprehensive polysaccharide linkage analysis to date for watermelon, including the identification of several new linkages. However, total pectin and cell wall composition data could not explain the increased tissue firmness observed in fruit from grafted plants. Nonetheless, grafting onto the interspecific hybrid rootstock decreased the incidence of HH and can be a useful method for growers using HH susceptible cultivars.}, journal={FRONTIERS IN PLANT SCIENCE}, author={Trandel, Marlee A. and Johanningsmeier, Suzanne and Schultheis, Jonathan and Gunter, Chris and Perkins-Veazie, Penelope}, year={2021}, month={Mar} }
 @article{moore_duvivier_johanningsmeier_2021, title={Formation of gamma-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber}, volume={96}, ISSN={["1096-0481"]}, DOI={10.1016/j.jfca.2020.103711}, abstractNote={This study investigated γ-aminobutyric acid (GABA) formation during natural lactic acid fermentation of cucumbers. Two lots of cucumbers were fermented or acidified in duplicate in 4 % sodium chloride (NaCl) brine and analyzed for GABA content over 6 months storage. GABA was present in fresh and acidified pickling cucumbers at 0.83 ± 0.16 mM and 0.56 ± 0.30 mM, respectively. Additional GABA was generated in fermented cucumbers (1.21 ± 0.35 mM) and remained stable over time and during further processing. Brine salt content (2 % - 6 %) affected GABA formation with greatest GABA formation in cucumber brined in 2 % NaCl (1.38 ± 0.31 mM). Commercially available, fermented cucumber pickles packed in their original fermentation brines contained more GABA (1.32 ± 0.25 mM) than acidified (0.46 ± 0.26 mM) or fermented, desalted and re-packed products (0.49 ± 0.32 mM). This work demonstrated that low-salt fermentation enhances GABA content in fermented cucumber products prepared for direct consumption.}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, author={Moore, Jennifer Fideler and DuVivier, Rachel and Johanningsmeier, Suzanne D.}, year={2021}, month={Mar} }
 @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{allan_marinos_johanningsmeier_sato_truong_2021, title={Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries}, volume={86}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.15725}, abstractNote={AbstractSweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries. Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange‐fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream‐fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 °C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r = –0.63) and fibrousness (r = –0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r = 0.60) and nonstarch alcohol‐insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Allan, Matthew C. and Marinos, Nicholas and Johanningsmeier, Suzanne D. and Sato, Ai and Truong, Van-Den}, year={2021}, month={May}, pages={1819–1834} }
 @article{qiu_reynolds_johanningsmeier_truong_2020, title={Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry}, volume={92}, ISSN={["1096-0481"]}, DOI={10.1016/j.jfca.2020.103522}, abstractNote={A sensitive and rapid method was developed for the determination of free amino acid profiles in sweetpotatoes. The method utilized an ultra-high-performance liquid chromatography system with hydrophilic interaction liquid chromatography (HILIC) separation coupled with tandem mass-spectrometry (MS/MS) detection without the need for chemical derivatization. Separation of 36 amino acid standards was achieved on a silica HILIC column in a single MS/MS run of 19 min. This validated method was applied for the analysis of the free amino acid composition of five commercial sweetpotato cultivars (Covington, Beauregard, Hatteras, Murasaki-29 and O’ Henry) from two planting lots grown in experimental fields. Analysis of variance with Tukey’s test was used to determine the differences in individual free amino acid content among the analyzed samples, and principle component analysis (PCA) was implemented to evaluate the variation in amino acid profiles of different sweetpotato cultivars. Asparagine was the most abundant free amino acid and its content varied significantly among the cultivars (p < 0.05). Fifteen additional amino acids also varied among cultivars and contributed to the differentiation of the genotypes by PCA based on their complete amino acid profiles. The efficient, reliable, sensitive method described herein could be used in quantifying amino acids in food matrices similar to sweetpotatoes.}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, author={Qiu, Xiao and Reynolds, Rong and Johanningsmeier, Suzanne and Truong, Van-Den}, year={2020}, month={Sep} }
 @article{price_longtin_conley-payton_osborne_johanningsmeier_bitzer_breidt_2020, title={Modeling buffer capacity and pH in acid and acidified foods}, volume={85}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.15091}, abstractNote={AbstractStandard ionic equilibria equations may be used for calculating pH of weak acid and base solutions. These calculations are difficult or impossible to solve analytically for foods that include many unknown buffering components, making pH prediction in these systems impractical. We combined buffer capacity (BC) models with a pH prediction algorithm to allow pH prediction in complex food matrices from BC data. Numerical models were developed using Matlab software to estimate the pH and buffering components for mixtures of weak acid and base solutions. The pH model was validated with laboratory solutions of acetic or citric acids with ammonia, in combinations with varying salts using Latin hypercube designs. Linear regressions of observed versus predicted pH values based on the concentration and pK values of the solution components resulted in estimated slopes between 0.96 and 1.01 with and without added salts. BC models were generated from titration curves for 0.6 M acetic acid or 12.4 mM citric acid resulting in acid concentration and pK estimates. Predicted pH values from these estimates were within 0.11 pH units of the measured pH. Acetic acid concentration measurements based on the model were within 6% accuracy compared to high‐performance liquid chromatography measurements for concentrations less than 400 mM, although they were underestimated above that. The models may have application for use in determining the BC of food ingredients with unknown buffering components. Predicting pH changes for food ingredients using these models may be useful for regulatory purposes with acid or acidified foods and for product development.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Price, Robert E. and Longtin, Madyson and Conley-Payton, Summer and Osborne, Jason A. and Johanningsmeier, Suzanne D. and Bitzer, Donald and Breidt, Fred}, year={2020}, month={Apr}, pages={918–925} }
 @article{nethery_henriksen_daughtry_johanningsmeier_barrangou_2019, title={Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage}, volume={20}, ISSN={["1471-2164"]}, url={https://doi.org/10.1186/s12864-019-6274-0}, DOI={10.1186/s12864-019-6274-0}, abstractNote={
                Abstract
              }, number={1}, journal={BMC GENOMICS}, publisher={Springer Science and Business Media LLC}, author={Nethery, Matthew A. and Henriksen, Emily DeCrescenzo and Daughtry, Katheryne V and Johanningsmeier, Suzanne D. and Barrangou, Rodolphe}, year={2019}, month={Nov} }
 @article{fideler_johanningsmeier_ekelof_muddiman_2019, title={Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS}, volume={271}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2018.07.187}, abstractNote={Bioactive peptides have been identified in lactic acid bacteria fermented foods including cultured milk, sourdough, and cured meats; however, their presence has not been investigated in fermented vegetables. In this study, infrared, matrix-assisted laser desorption electrospray ionization (IR-MALDESI) mass spectrometry (MS) was employed to identify bioactive peptides in fermented cucumber. Natural and starter culture fermented cucumbers were prepared in triplicate in sodium chloride brines and compared to acidified cucumbers. Putative matches of known food-derived bioactive peptides were identified by direct analysis using IR-MALDESI-MS. Peptides were confirmed by IR-MALDESI MS/MS and quantified by LC-MS/MS. Three angiotensin converting enzyme (ACE) inhibitory peptides, IPP (0.42–0.49 mg/kg), LPP (0.30–0.33 mg/kg), and VPP (0.32–0.35 mg/kg) were formed in fermented cucumbers. A fourth ACE inhibitory peptide, KP (0.93–1.5 mg/kg), was enhanced 3–5 fold in fermented cucumbers compared with acidified cucumbers. This work demonstrates that lactic acid bacteria fermentation can enhance bioactive peptide content in vegetables.}, journal={FOOD CHEMISTRY}, author={Fideler, Jennifer and Johanningsmeier, Suzanne D. and Ekelof, Mans and Muddiman, David C.}, year={2019}, month={Jan}, pages={715–723} }
 @article{mcmurtrie_johanningsmeier_breidt_price_2019, title={Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines}, volume={84}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14600}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={McMurtrie, Erin K. and Johanningsmeier, Suzanne D. and Breidt, Fred, Jr. and Price, Robert E.}, year={2019}, month={May}, pages={1129–1137} }
 @article{klevorn_dean_johanningsmeier_2019, title={Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types}, volume={84}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14450}, abstractNote={AbstractPeanuts (Arachis hypogaea L.) are prized for their flavor and popular worldwide as food or as food ingredients. The raw peanut seed contains the precursor compounds to roasted peanut flavor and has the potential to be manipulated through traditional breeding methods. However, little is known about the metabolome of the raw seeds. Comprehensive metabolite profiles of both raw runner and Virginia‐type peanuts were determined. Using a system incorporating several methodologies including (RP)/UPLC‐MS/MS and HILIC/UPLC‐MS/MS, along with quantitation of fatty acids, free amino acids, and tocopherols, 365 metabolites were identified and of these, 52 were significantly different between market types (P < 0.05). Higher levels of gamma‐glutamylalanine, oxylipins, purine metabolites, and alpha‐ketoglutarate derived members of the glutamate family of amino acids defined the Virginia‐type, while runner‐type peanuts were differentiated by their ethylmalonate and eicosenoate content. This study presents a comprehensive analysis of the raw peanut seed, providing knowledge of the range of small molecules present in peanuts. The new information presented here will enable future research for peanut quality improvement.}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Klevorn, Claire M. and Dean, Lisa L. and Johanningsmeier, Suzanne D.}, year={2019}, month={Mar}, pages={397–405} }
 @article{ding_johanningsmeier_price_reynolds_truong_payton_breidt_2018, title={Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products}, volume={90}, ISSN={["1873-7129"]}, DOI={10.1016/j.foodcont.2018.03.005}, abstractNote={Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l-ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these antioxidant compounds may influence N-nitrosation reactions upon human consumption. The fermented and acidified vegetable products included 131 samples from multiple lots of 46 different commercially available products. Nitrite was detected in low concentrations (<1.5 mg/100 g) in four acidified (pickled green beans, red cabbage, pickled beets, and pickled mushrooms) and two fermented products (Greek olives and kimchi). Nitrate concentrations ranged from a mean value of 122 mg/100 g for kimchi to undetectable levels in acidified Brussels sprouts. Measures of antioxidant compounds showed that artichoke hearts had the highest total polyphenols (225 mg/100 g), and olive products had between 84 ± 5 mg/100 g (Spanish table olives) and 170 ± 8 mg/100 g (Greek olives). An acidified red pepper product had the highest l-ascorbic acid content of 32 ± 10 mg/100 g, with a low nitrate level of 0.1 ± 0.09 mg/100 g. These results provide new information for evaluating nitrate and nitrite contents in pickled fruit and vegetable products with regard to potential human dietary health consequences.}, journal={FOOD CONTROL}, author={Ding, Zhansheng and Johanningsmeier, Suzanne D. and Price, Robert and Reynolds, Rong and Truong, Van-Den and Payton, Summer Conley and Breidt, Fred}, year={2018}, month={Aug}, pages={304–311} }
 @article{daughtry_johanningsmeier_sanozky-dawes_klaenhammer_barrangou_2018, title={Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber}, volume={280}, ISSN={["1879-3460"]}, DOI={10.1016/j.ijfoodmicro.2018.04.044}, abstractNote={Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimental to preservation of cucumbers by fermentation. The objective of this study was to characterize isolates of L. buchneri purified from both industrial and experimental fermented cucumber after the onset of secondary fermentation. Genotypic and phenotypic characterization included 16S rRNA sequencing, DiversiLab® rep-PCR, colony morphology, API 50 CH carbohydrate analysis, and ability to degrade lactic acid in modified MRS and fermented cucumber media. Distinct groups of isolates were identified with differing colony morphologies that varied in color (translucent white to opaque yellow), diameter (1 mm–11 mm), and shape (umbonate, flat, circular or irregular). Growth rates in MRS revealed strain differences, and a wide spectrum of carbon source utilization was observed. Some strains were able to ferment as many as 21 of 49 tested carbon sources, including inulin, fucose, gentiobiose, lactose, mannitol, potassium ketogluconate, saccharose, raffinose, galactose, and xylose, while others metabolized as few as eight carbohydrates as the sole source of carbon. All isolates degraded lactic acid in both fermented cucumber medium and modified MRS, but exhibited differences in the rate and extent of lactate degradation. Isolates clustered into eight distinct groups based on rep-PCR fingerprints with 20 of 36 of the isolates exhibiting >97% similarity. Although isolated from similar environmental niches, significant phenotypic and genotypic diversity was found among the L. buchneri cultures. A collection of unique L. buchneri strains was identified and characterized, providing the basis for further analysis of metabolic and genomic capabilities of this species to enable control of lactic acid degradation in fermented plant materials.}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, publisher={Elsevier BV}, author={Daughtry, Katheryne V and Johanningsmeier, Suzanne D. and Sanozky-Dawes, Rosemary and Klaenhammer, Todd R. and Barrangou, Rodolphe}, year={2018}, month={Sep}, pages={46–56} }
 @article{mcmurtrie_johanningsmeier_2018, title={Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts}, ISSN={["1745-4557"]}, DOI={10.1155/2018/8051435}, abstractNote={Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor(n=6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl2and NaCl processes, respectively. On average, CaCl2brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product(P<0.0001). Color differences evidenced by higher hue and lower chroma values(P<0.0269)were consistent with increased photooxidation in CaCl2brined cucumbers. Commercial implementation of CaCl2brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.}, journal={JOURNAL OF FOOD QUALITY}, author={McMurtrie, Erin K. and Johanningsmeier, Suzanne D.}, year={2018} }
 @article{sato_truong_johanningsmeier_reynolds_pecota_yencho_2017, title={Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries}, volume={83}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.13978}, DOI={10.1111/1750-3841.13978}, abstractNote={AbstractSweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol‐insoluble solids (AIS), starch, sugar, and oil content, and also α‐ and β‐amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = –0.62 to –0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = –0.61 to –0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing.}, number={1}, journal={Journal of Food Science}, publisher={Wiley}, author={Sato, Ai and Truong, Van-Den and Johanningsmeier, Suzanne D. and Reynolds, Rong and Pecota, Kenneth V. and Yencho, G. Craig}, year={2017}, month={Nov}, pages={60–73} }
 @article{yao_xue_he_bao_xie_ge_2017, title={Climate projections of spatial variations in coastal storm surges along the Gulf of Mexico and U.S. east coast}, volume={16}, ISSN={1672-5182 1993-5021}, url={http://dx.doi.org/10.1007/S11802-017-3012-6}, DOI={10.1007/s11802-017-3012-6}, number={1}, journal={Journal of Ocean University of China}, publisher={Springer Nature}, author={Yao, Zhigang and Xue, Zuo and He, Ruoying and Bao, Xianwen and Xie, Jun and Ge, Qian}, year={2017}, month={Jan}, pages={1–7} }
 @article{barkley_schultheis_chaudhari_johanningsmeier_jennings_truong_monks_2017, title={Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina}, volume={27}, ISSN={["1943-7714"]}, DOI={10.21273/horttech03533-16}, abstractNote={Studies were conducted in 2012 and 2013 to compare Evangeline to various sweetpotato (Ipomoea batatas) varieties (Bayou Belle, Beauregard, Bonita, Covington, NC05-198, and Orleans) for commercial production in North Carolina. In another study, microwaved and oven-baked ‘Evangeline’ and ‘Covington’ sweetpotato roots were subjected to analysis of chemical and physical properties [color, dry matter (DM), texture, and sugar] and to sensory evaluation for determining consumer acceptance. ‘NC05-198’ produced the highest no. 1 grade sweetpotato 600 bushels [bu (50 lb)] per acre and total marketable storage root yield was similar to ‘Bayou Belle’ and ‘Beauregard’ (841, 775, and 759 bu/acre, respectively). No. 1 and marketable root yields were similar between ‘Orleans’ and ‘Beauregard’. However, ‘Orleans’ produced more uniform roots than ‘Beauregard’, in which the latter had higher cull production. ‘Evangeline’ was comparable to no. 1 yield of ‘Bayou Belle’, ‘Orleans’, and ‘Covington’, which indicates the ability of this variety to produce acceptable yields in North Carolina conditions. ‘Covington’ had slightly higher DM than ‘Evangeline’, but instrumental texture analysis showed that these varieties did not differ significantly in firmness after cooking. However, microwaved roots were measurably firmer than oven-baked roots for both varieties. In this study, ‘Evangeline’ had higher levels of fructose and glucose, with similar levels of sucrose and maltose to ‘Covington’. Consumers (n = 100) 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 Covington. Consumers in this study preferred oven-baked over microwaved sweetpotato (regardless of variety) and indicated that Evangeline is as acceptable as the standard variety Covington when grown in the North Carolina environment.}, number={2}, journal={HORTTECHNOLOGY}, author={Barkley, Susan L. and Schultheis, Jonathan R. and Chaudhari, Sushila and Johanningsmeier, Suzanne D. and Jennings, Katherine M. and Truong, Van-Den and Monks, David W.}, year={2017}, month={Apr}, pages={281–290} }
 @article{johanningsmeier_harris_klevorn_2016, title={Metabolomic Technologies for Improving the Quality of Food: Practice and Promise}, volume={7}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-022814-015721}, abstractNote={ It is now well documented that the diet has a significant impact on human health and well-being. However, the complete set of small molecule metabolites present in foods that make up the human diet and the role of food production systems in altering this food metabolome are still largely unknown. Metabolomic platforms that rely on nuclear magnetic resonance (NMR) and mass spectrometry (MS) analytical technologies are being employed to study the impact of agricultural practices, processing, and storage on the global chemical composition of food; to identify novel bioactive compounds; and for authentication and region-of-origin classifications. This review provides an overview of the current terminology, analytical methods, and compounds associated with metabolomic studies, and provides insight into the application of metabolomics to generate new knowledge that enables us to produce, preserve, and distribute high-quality foods for health promotion. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7}, author={Johanningsmeier, Suzanne D. and Harris, G. Keith and Klevorn, Claire M.}, year={2016}, pages={413–438} }
 @article{perez-diaz_mcfeeters_moeller_johanningsmeier_hayes_fornea_rosenberg_gilbert_custis_beene_et al._2015, title={Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13107}, abstractNote={Abstract}, number={12}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, I. M. and McFeeters, R. F. and Moeller, L. and Johanningsmeier, S. D. and Hayes, J. and Fornea, D. S. and Rosenberg, L. and Gilbert, C. and Custis, N. and Beene, K. and et al.}, year={2015}, month={Dec}, pages={M2827–M2836} }
 @article{wilson_johanningsmeier_osborne_2015, title={Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12882}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Wilson, Emily M. and Johanningsmeier, Suzanne D. and Osborne, Jason A.}, year={2015}, month={Jun}, pages={S1360–S1367} }
 @article{johanningsmeier_mcfeeters_2015, title={Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers}, volume={215}, ISSN={["1879-3460"]}, DOI={10.1016/j.ijfoodmicro.2015.08.004}, abstractNote={Lactobacillus buchneri has recently been associated with anaerobic spoilage of fermented cucumbers due to its ability to metabolize lactic acid into acetic acid and 1,2-propanediol. However, we have limited knowledge of other chemical components in fermented cucumber that may be related to spoilage and the unique metabolic capabilities of L. buchneri. Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry metabolite profiling methods were applied for nontargeted detection of volatile and nonvolatile compounds to determine changes that occurred during anaerobic fermented cucumber spoilage by L. buchneri LA1147 and during reproduction of spoilage with natural microbiota. Univariate analysis of variance combined with hierarchial clustering analysis revealed 92 metabolites that changed during spoilage (P<0.01). Decreases were observed in mono and disaccharides, amino acids, nucleosides, long chain fatty acids, aldehydes, and ketones, and increases were observed in several alcohols and butanoic and pentanoic acids. Most of the metabolite changes preceded lactic acid utilization, indicating that lactic acid is not a preferred substrate for anaerobic spoilage organisms in fermented cucumbers. 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.}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Johanningsmeier, Suzanne D. and McFeeters, Roger F.}, year={2015}, month={Dec}, pages={40–48} }
 @article{breidt_medina_wafa_perez-diaz_franco_huang_johanningsmeier_kim_2013, title={Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12057}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Breidt, Fred and Medina, Eduardo and Wafa, Doria and Perez-Diaz, Ilenys and Franco, Wendy and Huang, Hsin-Yu and Johanningsmeier, Suzanne D. and Kim, Jae Ho}, year={2013}, month={Mar}, pages={M470–M476} }
 @article{johanningsmeier_mcfeeters_2013, title={Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations}, volume={35}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2013.03.004}, abstractNote={Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to evaluate these factors on lactic acid utilization by L. buchneri, and to compare the biochemical changes to those which occur during fermented cucumber spoilage. Effects of NaCl (0, 2, 4, and 6% w/w), pH (3.8 vs 5.0), and aerobic environment were investigated using fermented cucumber media (FC) inoculated with spoilage microorganisms. At pH 3.8, L. buchneri degraded lactic acid in all NaCl concentrations. The highest rate of lactic acid utilization occurred in FC with 2% NaCl (P < 0.05). Lactic acid utilization was nearly identical under aerobic and anaerobic conditions, indicating that oxygen does not influence lactate metabolism by L. buchneri. Lactic acid utilization was accompanied by increases in acetic acid and 1,2-propanediol, and Lactobacillus rapi was able to convert 1,2-propanediol to propionic acid and propanol. L. buchneri initiated spoilage in a wide range of environmental conditions that may be present in commercial cucumber fermentations, and L. rapi may act syntrophically with L. buchneri to produce the commonly observed spoilage metabolites.}, number={2}, journal={FOOD MICROBIOLOGY}, author={Johanningsmeier, Suzanne D. and McFeeters, Roger F.}, year={2013}, month={Sep}, pages={129–135} }
 @article{franco_perez-diaz_johanningsmeier_mcfeeters_2012, title={Characteristics of Spoilage-Associated Secondary Cucumber Fermentation}, volume={78}, ISSN={["1098-5336"]}, DOI={10.1128/aem.06605-11}, abstractNote={ABSTRACT}, number={4}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Franco, Wendy and Perez-Diaz, Ilenys M. and Johanningsmeier, Suzanne D. and McFeeters, Roger F.}, year={2012}, month={Feb}, pages={1273–1284} }
 @article{johanningsmeier_franco_perez-diaz_mcfeeters_2012, title={Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02780.x}, abstractNote={Abstract:  Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic acid and a rise in brine pH caused by microbial instability. Objectives of this study were to determine the combined effects of NaCl and pH on fermented cucumber spoilage and to determine the ability of lactic acid bacteria (LAB) spoilage isolates to initiate lactic acid degradation in fermented cucumbers. Cucumbers fermented with 0%, 2%, 4%, and 6% NaCl were blended into slurries (FCS) and adjusted to pH 3.2, 3.8, 4.3, and 5.0 prior to centrifugation, sterile‐filtration, and inoculation with spoilage organisms. Organic acids and pH were measured initially and after 3 wk, 2, 6, 12, and 18 mo anaerobic incubation at 25 °C. Anaerobic lactic acid degradation occurred in FCS at pH 3.8, 4.3, and 5.0 regardless of NaCl concentration. At pH 3.2, reduced NaCl concentrations resulted in increased susceptibility to spoilage, indicating that the pH limit for lactic acid utilization in reduced NaCl fermented cucumbers is 3.2 or lower. Over 18 mo incubation, only cucumbers fermented with 6% NaCl to pH 3.2 prevented anaerobic lactic acid degradation by spoilage bacteria. Among several LAB species isolated from fermented cucumber spoilage, Lactobacillus buchneri was unique in its ability to metabolize lactic acid in FCS with concurrent increases in acetic acid and 1,2‐propanediol. Therefore, L. buchneri may be one of multiple organisms that contribute to development of fermented cucumber spoilage.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, Suzanne D. and Franco, Wendy and Perez-Diaz, Ilenys and McFeeters, Roger F.}, year={2012}, month={Jul}, pages={M397–M404} }
 @article{johanningsmeier_mcfeeters_2011, title={Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GCxGC-TOFMS)}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01918.x}, abstractNote={Abstract:  A nontargeted, comprehensive 2‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC×GC‐TOFMS) method was developed for the analysis of fermented cucumber volatiles before and after anaerobic spoilage. Volatile compounds extracted by solid‐phase microextraction were separated on a polyethylene glycol 1st‐dimension column and 14% cyanopropylphenyl 2nd‐dimension column. Among 314 components detected in fermented cucumber brine, 199 had peak areas with coefficients of variation below 30%. Peak identifications established by mass spectral library matching were 92% accurate based on 63 authentic standards. Analysis of variance of analytes’ log peak areas revealed 33 metabolites changed in concentration after spoilage (P < 0.05), including increases in acetic, propanoic, and butyric acids, n‐propyl acetate, several alcohols, and a decrease in furfural. 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.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, Suzanne D. and McFeeters, Roger F.}, year={2011}, pages={C168–C177} }
 @article{johanningsmeier_harris_2011, title={Pomegranate as a Functional Food and Nutraceutical Source}, volume={2}, ISBN={["978-0-8243-4902-8"]}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-030810-153709}, abstractNote={ Pomegranate, a fruit native to the Middle East, has gained widespread popularity as a functional food and nutraceutical source. The health effects of the whole fruit, as well as its juices and extracts, have been studied in relation to a variety of chronic diseases. Promising results against cardiovascular disease, diabetes, and prostate cancer have been reported from human clinical trials. The in vitro antioxidant activity of pomegranate has been attributed to its high polyphenolic content, specifically punicalagins, punicalins, gallagic acid, and ellagic acid. These compounds are metabolized during digestion to ellagic acid and urolithins, suggesting that the bioactive compounds that provide in vivo antioxidant activity may not be the same as those present in the whole food. Anthocyanins and the unique fatty acid profile of the seed oil may also play a role in pomegranate's health effects. A more complete characterization of pomegranate components and their physiological fate may provide mechanistic insight into the potential health benefits observed in clinical trials. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2}, author={Johanningsmeier, Suzanne D. and Harris, G. Keith}, year={2011}, pages={181–201} }
 @article{neta_johanningsmeier_drake_mcfeeters_2009, title={Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01127.x}, abstractNote={ABSTRACT:  Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on sour taste of equimolar protonated organic acid solutions and to investigate the potential roles of organic anions and sodium ions on sour taste perception. Despite equal concentrations of protonated acid species, sour taste intensity decreased significantly with increased pH for acetic, lactic, malic, and citric acids (P < 0.05). Total organic anion concentration did not explain the suppression of sour taste in solutions containing a blend of 3 organic acids with constant concentration of protonated organic acid species and hydrogen ions and variable organic anion concentrations (R2= 0.480, P = 0.12). Sour taste suppression in these solutions seemed to be more closely related to sodium ions added in the form of NaOH (R2= 0.861, P = 0.007). Addition of 20 mM NaCl to acid solutions resulted in significant suppression of sour taste (P = 0.016). However, sour taste did not decrease with further addition of NaCl up to 80 mM. Presence of sodium ions was clearly shown to decrease sour taste of organic acid solutions. Nonetheless, suppression of sour taste in pH adjusted single acid solutions was greater than what would be expected based on the sodium ion concentration alone, indicating an additional suppression mechanism may be involved.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Neta, E. R. D. and Johanningsmeier, S. D. and Drake, M. A. and McFeeters, R. F.}, year={2009}, month={May}, pages={S165–S169} }
 @article{neta_johanningsmeier_drake_mcfeeters_2007, title={A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00400.x}, abstractNote={ABSTRACT:  Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion concentration (R2= 0.995), and with the concentration of protonated organic acid species at pH 3.5 (R2= 0.884), 4.0 (R2= 0.929), and 4.5 (R2= 0.975). The structures of organic acid molecules did not affect sour taste after adjusting for the effects of protonated organic acid species and hydrogen ions. Sour taste intensity was also linearly related to the total concentration of protonated organic acid species in fresh‐pack dill pickles (R2= 0.957). 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. Conclusions from these results are that all protonated organic acids are equally sour on a molar basis, that all protonated species of a given organic acid are equally sour, and that hydrogen ions and protonated organic acids are approximately equal in sour taste on a molar basis. This study provides a new understanding of the chemical species that are able to elicit sour taste and reveals a basis for predicting sour taste intensity in the formulation of acidified foods.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Neta, E. R. Da Concetcao and Johanningsmeier, S. D. and Drake, M. A. and McFeeters, R. F.}, year={2007}, month={Aug}, pages={S352–S359} }
 @article{johanningsmeier_mcfeeters_fleming_thompson_2007, title={Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00372.x}, abstractNote={ABSTRACT:  Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage. Excess brine generated is a waste product with high levels of organic material (BOD) and nonbiodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced‐salt cabbage fermentations would yield sauerkraut with reproducible and acceptable chemical composition and sensory qualities. Shredded cabbage was salted with 0.5%, 1.0%, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none or L. mesenteroides strain LA 81, ATCC 8293 (106 CFU/g). Fermentation products were quantified by high‐performance liquid chromatography, and pH was measured during the initial stages of fermentation and after 10 mo storage at 18 °C. A trained descriptive sensory panel used category scales to rate the flavor and texture of selected sauerkrauts. A modified Kramer shear test was used to measure firmness. Cabbage fermented with L. mesenteroides consistently resulted in sauerkraut with firm texture and reduced off‐flavors across all salt levels (P < 0.05). Conversely, sauerkraut quality was highly variable, with softening and off‐flavors occurring as salt concentrations were decreased in natural fermentations (P < 0.05). Fermentations were rapid, with a more uniform decline in pH when starter culture was added. L. mesenteroides addition to cabbage fermentations ensured that texture and flavor quality were retained, while allowing 50% NaCl reduction. Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, Suzanne and McFeeters, Roger F. and Fleming, Henry P. and Thompson, Roger L.}, year={2007}, pages={M166–M172} }
 @misc{neta_johanningsmeier_mcfeeters_2007, title={The chemistry and physiology of sour taste - A review}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00282.x}, abstractNote={ABSTRACT:  Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters associated with sour taste are discussed. Special emphasis is given to hydrogen ions, protonated (undissociated) acid species, titratable acidity, anions, molar concentration, and physical and chemical properties of organic acids. This article also presents an overview of the physiology of sour taste and proposed theories for the transduction mechanisms for sour taste. The physiology of sour taste perception remains controversial and significant diversity exists among species with regard to cellular schemes used for detection of stimuli. The variety of mechanisms proposed, even within individual species, highlights the complexity of elucidating sour taste transduction. However, recent evidence suggests that at least one specific sour taste receptor protein has been identified.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Neta, Edith Ramos Da Conceicao and Johanningsmeier, Suzanne D. and McFeeters, Roger F.}, year={2007}, month={Mar}, pages={R33–R38} }
 @article{johanningsmeier_fleming_thompson_mcfeeters_2005, title={Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb09989.x}, abstractNote={ABSTRACT:  Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC+ and MDC‐, respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC+ and MDC− sauerkraut (P≥ 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the microbiology and chemistry of the fermenting sauerkraut, leading to decreased sauerkraut sulfur flavor. Quantification of allyl isothiocyanate (AITC), dimethyl disulfide, dimethyl trisulfide (DMTS), methyl methanethiosulfinate, and methyl methanethiosulfonate (MMTSO2) by gas chromatography‐mass spectrometry showed that sauerkraut sulfur flavor correlated linearly with DMTS and MMTSO2 (P≤ 0.01).}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, SD and Fleming, HP and Thompson, RL and McFeeters, RF}, year={2005}, pages={S343–S349} }