Yawen Zhai

Zhai, Y., Pagan-Medina, C. G., & Perez-Diaz, I. M. (2023, July 19). CO2-mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation. FOOD SCIENCE & NUTRITION. https://doi.org/10.1002/fsn3.3557

Rothwell, M. A. R., Zhai, Y., Pagan-Medina, C. G., & Perez-Diaz, I. M. (2022, May 11). Growth of gamma-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients. MICROBIOLOGY SPECTRUM. https://doi.org/10.1128/spectrum.01031-21

Zhai, Y., & Perez-Diaz, I. M. (2021). Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 344. https://doi.org/10.1016/j.ijfoodmicro.2021.109115

Zhai, Y., & Perez-Diaz, I. M. (2020). Contribution of Leuconostocaceae to CO 2-mediated bloater defect in cucumber fermentation *. FOOD MICROBIOLOGY, 91. https://doi.org/10.1016/j.fm.2020.103536

Zhai, Y., Perez-Diaz, I. M., & Diaz, J. T. (2018). [Review of Viability of commercial cucumber fermentation without nitrogen or air purging]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 185–192. https://doi.org/10.1016/j.tifs.2018.05.017

Zhai, Y., Pérez-Díaz, I. M., Diaz, J. T., Lombardi, R. L., & Connelly, L. E. (2017). 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. https://doi.org/10.1111/jam.13625