NC Food Innovation Lab

Works Published in 2019

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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

Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

JOURNAL OF FOOD PROTECTION, 82(4), 570–578.

By: D. Dupree*, R. Price n, B. Burgess  n, E. Andress * & F. Breidt n

author keywords: Calcium; Escherichia coli; Microbial competition; Salt; Sodium; Vegetable fermentations
MeSH headings : Calcium Chloride; Escherichia coli O157; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Sodium Chloride; Vegetables
TL;DR: NaCl and CaCl2 concentrations affected LAB and STEC strains differently, with growth rates at 6% NaCl more than LAB in vegetable broth and death rates minimally affected by salt type or concentration with lactic acid. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 9, 2019

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