Yawen Zhai

Works (6)

Updated: April 23rd, 2025 18:51

2023 article

CO2‐mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation

Zhai, Y., Pagán‐Medina, C. G., & Pérez‐Díaz, I. M. (2023, July 19). Food Science & Nutrition.

By: Y. Zhai n, C. Pagán‐Medina * & I. Pérez‐Díaz *

author keywords: bloater defect; cucumber fermentation; Enterobacter
topics (OpenAlex): Plant Pathogenic Bacteria Studies; Postharvest Quality and Shelf Life Management; Cassava research and cyanide
TL;DR: It is concluded that the metabolic activity of the Enterobacteriaceae indigenous to cucumber can produce sufficient CO2 in cucumber fermentations to induce bloater defect. (via Semantic Scholar)
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Source: Web Of Science
Added: August 21, 2023

2022 article

Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients

Rothwell, M. A. R., Zhai, Y., Pagán-Medina, C. G., & Pérez-Díaz, I. M. (2022, May 11). Microbiology Spectrum.

By: M. Rothwell n, Y. Zhai n, C. Pagán-Medina n & I. Pérez-Díaz n

author keywords: Enterobacteriaceae; fermentation; Enterobacter; lactobacilli; cucumber
MeSH headings : Bacteria; Calcium Chloride / analysis; Calcium Chloride / chemistry; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Gammaproteobacteria; Hydrogen-Ion Concentration; Lactobacillaceae; Lactobacillus / genetics; Salts; Sodium Chloride / analysis; Sodium Chloride / chemistry; Vegetables
topics (OpenAlex): Probiotics and Fermented Foods; Microbial Metabolites in Food Biotechnology; Enzyme Production and Characterization
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Source: Web Of Science
Added: May 31, 2022

2021 article

Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation

Zhai, Y., & Pérez-Díaz, I. M. (2021, February 23). International Journal of Food Microbiology.

By: Y. Zhai n & I. Pérez-Díaz n

author keywords: Bloater defect; Carbon dioxide production; Enterobacteriaceae; Leuconostocaceae; Low salt cucumber fermentation
MeSH headings : Calcium Chloride; Carbon Dioxide / analysis; Cucumis sativus / microbiology; Enterobacteriaceae / metabolism; Fermentation; Hydrogen-Ion Concentration; Lactobacillaceae / metabolism; Leuconostocaceae / metabolism; Malates / metabolism; Microbiota / physiology; Salts; Sodium Chloride / analysis
topics (OpenAlex): Cassava research and cyanide; Postharvest Quality and Shelf Life Management; Microbial Metabolites in Food Biotechnology
TL;DR: The utilization of sugars and malic acid by the cucumber indigenous Lactobacillaceae, Leuconostocaceae and Enterobacteriaceae are identified as potential contributors to CO2 production during cucumber fermentation and the consequent bloater defect. (via Semantic Scholar)
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Source: Web Of Science
Added: April 19, 2021

2020 article

Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation

Zhai, Y., & Pérez-Díaz, I. M. (2020, April 28). Food Microbiology.

By: Y. Zhai n & I. Pérez-Díaz n

MeSH headings : Carbon Dioxide / metabolism; Colony Count, Microbial; Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Hydrogen-Ion Concentration; Leuconostocaceae / growth & development; Leuconostocaceae / metabolism; Salts / chemistry
topics (OpenAlex): Microbial Metabolites in Food Biotechnology; Fermentation and Sensory Analysis; Probiotics and Fermented Foods
TL;DR: The data collected demonstrate that Leuconostocaceae can produce enough CO2 to contribute to bloater defect, if not outcompeted by the leading lactic acid bacteria in a cucumber fermentation. (via Semantic Scholar)
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Source: Web Of Science
Added: July 6, 2020

2018 article

Viability of commercial cucumber fermentation without nitrogen or air purging

Zhai, Y., Pérez-Díaz, I. M., & Diaz, J. T. (2018, May 21). Trends in Food Science & Technology, Vol. 81, pp. 185–192.

By: Y. Zhai n, I. Pérez-Díaz n & J. Diaz n 

author keywords: Cucumber fermentation; Bloater; Microbiota; Carbon dioxide; Purging; Pickling industry
topics (OpenAlex): Postharvest Quality and Shelf Life Management; Nanocomposite Films for Food Packaging; Cassava research and cyanide
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Sources: Web Of Science, NC State University Libraries
Added: November 19, 2018

2017 journal article

Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence

Journal of Applied Microbiology, 124(1), 197–208.

By: Y. Zhai n, I. Pérez-Díaz  n, J. Diaz n , R. Lombardi  n & L. Connelly n

author keywords: fermented foods; lactic acid bacteria; Lactobacillus; microbial physiology; nonthermal processes
MeSH headings : Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Carbon Dioxide / analysis; Carbon Dioxide / metabolism; Carboxy-Lyases / genetics; Carboxy-Lyases / metabolism; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Lactobacillus plantarum / enzymology; Lactobacillus plantarum / genetics; Lactobacillus plantarum / metabolism; Malates / metabolism; Salts / analysis; Sodium Chloride / analysis
topics (OpenAlex): Microbial Metabolites in Food Biotechnology; Biochemical and biochemical processes; GABA and Rice Research
TL;DR: This study focused on evaluating the use of a malic acid decarboxylase (MDC)‐deficient starter culture to minimize CO2 production and the resulting bloater index in sodium chloride‐free cucumber fermentations brined with CaCl2. (via Semantic Scholar)
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Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018

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