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- Author:
- Ilenys M. Pérez‐Díaz, et al. ; Kartheek Anekella; Show all 2 Author
- Source:
- Journal of food science 2020 v.85 no.10 pp. 3487-3497
- ISSN:
- 0022-1147
- Subject:
- Lactobacillus pentosus; Lactobacillus plantarum; antibiotic resistance; bacteriocins; cadaverine; cucumbers; exopolysaccharides; fermentation; fermented vegetables; histamine; lactic acid; low sodium foods; malate dehydrogenase; malate dehydrogenase (decarboxylating); malic acid; phenotype; pickling; putrescine; starter cultures; tyramine; xylose
- Abstract:
- ... Seven candidates for starter cultures for cucumber fermentations belonging to the Lactobacillus pentosus and Lactobacillus plantarum species were characterized based on physiological features desired for pickling. The isolates presented variable carbohydrate utilization profile on API® 50CHL test strips. The L. pentosus strains were unable to utilize d‐xylose in MRS broth or the M medium. The lact ...
- Handle:
- 10113/7143836
- DOI:
- 10.1111/1750-3841.15416
- https://doi.org/10.1111/1750-3841.15416
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Diaz Ilenys Muniz; Yawen Zhai; Show all 3 Authors
- Source:
- International journal of food microbiology 2021 v.344 pp. 109115
- ISSN:
- 0168-1605
- Subject:
- Enterobacteriaceae; Lactobacillaceae; Leuconostocaceae; agar; bile; calcium chloride; carbon dioxide; carbonation; cucumbers; fermentation; food microbiology; glucose; high performance liquid chromatography; malic acid; metagenomics; microbiome; microorganisms; pH; sodium chloride
- Abstract:
- ... Development of bloater defect in cucumber fermentations is the result of carbon dioxide (CO₂) production by the indigenous microbiota. The amounts of CO₂ needed to cause bloater defect in cucumber fermentations brined with low salt and potential microbial contributors of the gas were identified. The carbonation of acidified cucumbers showed that 28.68 ± 6.04 mM (12%) or higher dissolved CO₂ induce ...
- Handle:
- 10113/7289829
- DOI:
- 10.1016/j.ijfoodmicro.2021.109115
- https://doi.org/10.1016/j.ijfoodmicro.2021.109115
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Diaz Ilenys Muniz; Redife Aslihan Ucar; Lisa L. Dean; Show all 4 Authors
- Source:
- Food microbiology 2020 v.91 pp. 103454
- ISSN:
- 0740-0020
- Subject:
- Lactobacillus brevis; Lactobacillus buchneri; Lactobacillus pentosus; Lactobacillus plantarum; ammonia; biogenic amines; citrulline; cucumbers; fermentation; glucose; high performance liquid chromatography; lactic acid bacteria; mixed culture; multiple strain starters; ornithine; pH; trehalose; vegetable juices; xylose
- Abstract:
- ... This research determined the concentration of trehalose, xylose and l-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was ...
- Handle:
- 10113/6841969
- DOI:
- 10.1016/j.fm.2020.103454
- https://doi.org/10.1016/j.fm.2020.103454
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Diaz Ilenys Muniz; Yawen Zhai; Show all 3 Authors
- Source:
- Food microbiology 2020 v.91 pp. 103536
- ISSN:
- 0740-0020
- Subject:
- Leuconostoc lactis; biotransformation; calcium chloride; carbon dioxide; cucumbers; data collection; fermentation; fermented vegetables; financial economics; food quality; gas production (biological); industry; jars; lactic acid bacteria; pH; pickling; potassium sorbate; product defects; starter cultures; vegetable juices
- Abstract:
- ... Fermented cucumber bloater defect, caused by the accumulation of microbiologically produced carbon dioxide (CO₂), creates significant economic losses for the pickling industry. The ability of Leuconostocaceae, indigenous to cucumber, to grow and produce CO₂ during a fermentation and cause bloater defect was evaluated. Leuconostocaceae grew and produced over 40% CO₂ in cucumber juice medium, used a ...
- Handle:
- 10113/6916094
- DOI:
- 10.1016/j.fm.2020.103536
- https://doi.org/10.1016/j.fm.2020.103536
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Wendy Franco; Lauren Connelly; Joscelin T. Diaz; Show all 4 Authors
- Source:
- Foods 2020 v.9 no.3 pp. -
- ISSN:
- 2304-8158
- Subject:
- Chenopodium quinoa; Enterococcus; Lactobacillus; Lactococcus; Leuconostoc; agar; exopolysaccharides; fermentation; high performance liquid chromatography; ingredients; lactic acid; pH; quinoa flour; sourdough; titratable acidity; yeasts
- Abstract:
- ... 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 grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fe ...
- DOI:
- 10.3390/foods9030337
- https://doi.org/10.3390/foods9030337
- Author:
- Ilenys M. Pérez‐Díaz, et al. ; Connor Little; Viviana Cruz‐Martínez; Datricia Pearl St. Fort; Christian Pagán‐Medina; Clinton A. Page; Yobet Perez‐Perez; Michael E. Taveirne; Alice M. Lee; Nancy Arroyo‐González; Cariluz Santiago‐Ortiz; Show all 11 Authors
- Source:
- Journal of food science 2022 v.87 no.5 pp. 2121-2132
- ISSN:
- 0022-1147
- Subject:
- Enterobacteriaceae; broccoli; buffering capacity; calcium chloride; carbon dioxide; corn; environmental impact; ethanol; farmers; fermentation; food waste; green beans; high performance liquid chromatography; leaf lettuce; pH; peas; potassium sorbate; sodium chloride; sugar content; sugars; sweet peppers; sweet potatoes; tomatoes; vinegars; yeasts
- Abstract:
- ... Fermentation of eight vegetables was studied as an alternative for reclamation of surplus volumes. Fermentation performance was predicted by comparing the amounts of acid that could be produced from the intrinsic sugar content with that buffered by the fresh vegetable matrices prior to reaching an inhibitory pH for fermentative microbes (3.30). Native fermentations were brined with 345.0 mM sodium ...
- Handle:
- 10113/7762322
- DOI:
- 10.1111/1750-3841.16084
- https://doi.org/10.1111/1750-3841.16084
- Author:
- Ilenys M. Pérez‐Díaz, et al. ; Joscelin T. Diaz; Nadya Messer; Steven I. Safferman; Show all 4 Authors
- Source:
- Journal of food processing and preservation 2018 v.42 no.4 pp. e13582
- ISSN:
- 0145-8892
- Subject:
- calcium chloride; cucumbers; fermentation; freezing; freezing point; frost injury; frozen fruit; fruits; glycerol; ice; liquids; product quality; sodium chloride; tanks; temperature; thermal properties; winter
- Abstract:
- ... Use of glycerin and CaCl₂ to reduce the freezing point and improve quality of bulk stored fermented cucumbers brined without NaCl, was explored. The incidence of pre‐freezing injury on the fruits, caused by deposition in tanks containing cushion brine prepared with 2.5% CaCl₂, was excluded by determining the liquid and fruits densities and buoyancy force. The NaCl‐free cover brine thermal properti ...
- Handle:
- 10113/5928033
- DOI:
- 10.1111/jfpp.13582
- https://doi.org/10.1111/jfpp.13582
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Yawen Zhai; Joscelin T. Diaz; Show all 3 Authors
- Source:
- Trends in food science & technology 2018 v.81 pp. 185-192
- ISSN:
- 0924-2244
- Subject:
- Gram-negative bacteria; acidification; air; ambient temperature; bloat; brining; carbon dioxide production; cucumbers; dissolved carbon dioxide; dissolved oxygen; fermentation; fruits; industry; microbial activity; nitrogen; oxygen; pickling; starter cultures; tanks; viability
- Abstract:
- ... Bloated cucumber defect, resulting from the accumulation of the biologically produced carbon dioxide (CO2) in the fruit, reduces yield and economic gains for the pickling industry worldwide. It was the aim of this review to identify commonalities among effective strategies to reduce bloater defect and determine the theoretical viability of commercial cucumber fermentations without bloater defect a ...
- Handle:
- 10113/6161857
- DOI:
- 10.1016/j.tifs.2018.05.017
- https://doi.org/10.1016/j.tifs.2018.05.017
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Joscelin T. Diaz; Josip Simunovic; K.P. Sandeep; Show all 4 Authors
- Source:
- Journal of food engineering 2017 v.212 pp. 12-17
- ISSN:
- 0260-8774
- Subject:
- cucumbers; fermentation; fiberglass; heat transfer; ice; insulating materials; mathematical models; pickles; snow; spring; tanks; temperature profiles; winter; Michigan
- Abstract:
- ... Cucumbers are commercially fermented and stored in bulk in outdoor open top fiberglass tanks. During winter, snow and ice that accumulates around and on top of tanks influence heat transfer in an unpredictable manner, often compromising quality. This study evaluates the performance of inexpensive and resilient fermentation tank insulation and provides an estimate of heat loss associated with strat ...
- Handle:
- 10113/5691010
- DOI:
- 10.1016/j.jfoodeng.2017.03.027
- https://doi.org/10.1016/j.jfoodeng.2017.03.027
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Janet S. Hayes; Eduardo Medina; Ashlee M. Webber; Natasha Butz; Allison N. Dickey; Zhongjing Lu; Maria A. Azcarate-Peril; Show all 8 Authors
- Source:
- Food microbiology 2019 v.77 no. pp. 10-20
- ISSN:
- 0740-0020
- Subject:
- Acinetobacter; Citrobacter; Comamonas; Enterobacter; Flavobacterium; Klebsiella; Kluyvera; Microbacterium; Ochrobactrum; Pantoea; Pseudomonas; Rhizobium; Stenotrophomonas; bacteria; cucumbers; fermentation; microbiome; pH; pickles; plate count; selective media; sodium chloride; tanks
- Abstract:
- ... Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed am ...
- Handle:
- 10113/6111375
- DOI:
- 10.1016/j.fm.2018.08.003
- CHORUS:
- 10.1016/j.fm.2018.08.003
- https://doi.org/10.1016/j.fm.2018.08.003
11. Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods
- Author:
- Ilenys M. Pérez‐Díaz, et al. ; Eduardo Medina; Fred Breidt; Janet Hayes; Wendy Franco; Natasha Butz; María Andrea Azcarate‐Peril; Show all 7 Authors
- Source:
- Journal of food science 2016 v.81 no.1 pp. M121
- ISSN:
- 0022-1147
- Subject:
- Acetobacter pasteurianus; Acetobacter peroxydans; Clostridium; Dialister; Gram-positive bacteria; Lactobacillus acetotolerans; Lactobacillus buchneri; Lactobacillus panis; Pectinatus; Pichia; Propionibacterium; Veillonella; cucumbers; ecology; fermentation; fermented foods; food spoilage; lactic acid; odors; oxygen; pH; pickling; ribosomal RNA; spoilage; tanks; yeasts
- Abstract:
- ... Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure‐ and cheese‐like aromas is a challenge of significant economical impact for the pickling industry. Previous culture‐based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, 4 Gram‐positive bacteria, Lactobacillus buchneri, Lactobacillus parrafaraginis, Clostridium sp., and Propioni ...
- Handle:
- 10113/61817
- DOI:
- 10.1111/1750-3841.13158
- PubMed:
- 26605993
- PubMed Central:
- PMC4973622
- https://doi.org/10.1111/1750-3841.13158
12. Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant‐Derived Foods
- Author:
- Ilenys M. Pérez‐Díaz, et al. ; Jane M. Caldwell; Keith Harris; Hosni M. Hassan; Josip Simunovic; K.P. Sandeep; Show all 6 Authors
- Source:
- Journal of food science 2015 v.80 no.12 pp. M2892
- ISSN:
- 0022-1147
- Subject:
- DNA fragmentation; cucumbers; fermentation; genes; juices; mitochondrial DNA; models; pH; pasteurization; plant-based foods; quantitative polymerase chain reaction; shelf life; temperature; tomatoes
- Abstract:
- ... Mitochondrial DNA (mtDNA) fragmentation was assessed in acidified foods. Using quantitative polymerase chain reaction, Cₜ values measured from fresh, fermented, pasteurized, and stored cucumber mtDNA were determined to be significantly different (P > 0.05) based on processing and shelf‐life. This indicated that the combination of lower temperature thermal processes (hot‐fill at 75 °C for 15 min) a ...
- Handle:
- 10113/62876
- DOI:
- 10.1111/1750-3841.13139
- https://doi.org/10.1111/1750-3841.13139
- Author:
- Ilenys M. Pérez‐Díaz, et al. ; Jane M. Caldwell; KP Sandeep; Josip Simunovic; Keith Harris; Jason A. Osborne; Hosni M. Hassan; Show all 7 Authors
- Source:
- Journal of food science 2015 v.80 no.8 pp. M1804
- ISSN:
- 0022-1147
- Subject:
- Clostridium botulinum; DNA fragmentation; DNA primers; Geobacillus stearothermophilus; Ipomoea batatas; adulterated products; biocompatible materials; biofuels; fruits; genes; heat treatment; ingredients; linear models; low acid foods; mitochondrial DNA; monitoring; nuts; pathogens; plant-based foods; quantitative polymerase chain reaction; rapid methods; sweet potatoes; temperature
- Abstract:
- ... Cycle threshold (Ct) increase, quantifying plant‐derived DNA fragmentation, was evaluated for its utility as a time‐temperature integrator. This novel approach to monitoring thermal processing of fresh, plant‐based foods represents a paradigm shift. Instead of using quantitative polymerase chain reaction (qPCR) to detect pathogens, identify adulterants, or authenticate ingredients, this rapid tech ...
- Handle:
- 10113/61587
- DOI:
- 10.1111/1750-3841.12937
- CHORUS:
- 10.1111/1750-3841.12937
- https://doi.org/10.1111/1750-3841.12937
- Author:
- Ilenys M. Pérez-Díaz, et al. ; Wendy Franco; Suzanne D. Johanningsmeier; Roger F. McFeeters; Show all 4 Authors
- Source:
- Applied and environmental microbiology 2012 v.78 no.4 pp. 1273-1284
- ISSN:
- 0099-2240
- Subject:
- Clostridium; Gram-positive bacteria; Lactobacillus buchneri; Pediococcus; Pichia; acetic acid; allyl isothiocyanate; cucumbers; environmental factors; fermentation; lactic acid; lactic acid bacteria; oxygen; pH; potassium chloride; preservatives; propionic acid; redox potential; spoilage; tanks; yeasts
- Abstract:
- ... Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of ...
- Handle:
- 10113/54438
- DOI:
- 10.1128/AEM.06605-11
- PubMed:
- 22179234
- PubMed Central:
- PMC3273025
- https://doi.org/10.1128/AEM.06605-11