Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Ilenys M. Pérez‐Díaz"'
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
The metabolic versatility of Levilactobacillus brevis, a heterofermentative lactic acid bacterium, could benefit environmentally compatible and low salt cucumber fermentation. The biodiversity of Lvb. brevis autochthonous to cucumber fermentation was
Externí odkaz:
https://doaj.org/article/58d7e360b3854f639eddb701dac6a35e
Publikováno v:
Foods, Vol 12, Iss 13, p 2455 (2023)
Lactiplantibacillus pentosus, commonly isolated from commercial cucumber fermentation, is a promising candidate for starter culture formulation due to its ability to achieve complete sugar utilization to an end pH of 3.3. In this study, we conducted
Externí odkaz:
https://doaj.org/article/a705af15662c445f9c83e7a06c8667f9
Publikováno v:
Microbiology Spectrum, Vol 10, Iss 3 (2022)
ABSTRACT This study investigated the ability of ɣ-proteobacteria, indigenous to fresh cucumber, to grow in the expressed fruit juice (CJM) and fermentation. It was hypothesized that fresh cucumbers can support prolific growth of ɣ-proteobacteria bu
Externí odkaz:
https://doaj.org/article/e50c7f18476d4c25a1f60822512b28a4
Autor:
Antonio Valero, Francisco N. Arroyo-López, Marta López Cabo, Sheng Chen, Ilenys M. Pérez-Díaz
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://doaj.org/article/edc16f3be7c9495fbec3a9503dd40158
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Cucumber fermentations are one of the most important vegetable fermentations in the United States. The fermentation is usually driven by lactic acid bacteria (LAB) indigenous to fresh cucumbers. But LAB are greatly outnumbered by many Gram-negative b
Externí odkaz:
https://doaj.org/article/9213c1411bec41f696b938f791f4eadd
Publikováno v:
Foods, Vol 9, Iss 3, p 337 (2020)
Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grain
Externí odkaz:
https://doaj.org/article/deced06bd2c044159447c7effa889c7e
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2455
Lactiplantibacillus pentosus, commonly isolated from commercial cucumber fermentation, is a promising candidate for starter culture formulation due to its ability to achieve complete sugar utilization to an end pH of 3.3. In this study, we conducted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::7cdb8fc9024ac65bc113058c8d45f727
Autor:
Clinton A. Page, Ilenys M. Pérez-Díaz
Publikováno v:
Microbiology Resource Announcements. 12
We report the whole-genome sequences, along with annotations, of five Pediococcus ethanolidurans and three Pediococcus pentosaceus isolates from commercial cucumber fermentations performed in North Carolina ( n = 3) and Minnesota ( n = 5), USA.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::771f721bcb8c35724a1c712ef0bd19fe
https://doi.org/10.1128/mra.00050-23
https://doi.org/10.1128/mra.00050-23
Autor:
Ilenys M. Pérez‐Díaz, Eduardo. Medina, Clinton A. Page, Suzanne D. Johanningsmeier, Katheryne V. Daughtry, Lisa Moeller
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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10 Figuras
This 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 i
This 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 i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a3a28cf3bfc349fd6316d20fb436864
https://pubmed.ncbi.nlm.nih.gov/36254496
https://pubmed.ncbi.nlm.nih.gov/36254496
Publikováno v:
Microbiology Resource Announcements. 11
We report the whole-genome sequences, along with annotations, of 11 Levilactobacillus brevis isolates from commercial cucumber fermentations performed in North Carolina ( n = 9) and Minnesota ( n = 2), USA.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf7beaed7ab2818cc608799c3c72d4ba
https://doi.org/10.1128/mra.00029-22
https://doi.org/10.1128/mra.00029-22