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Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
Food Microbiol. 2021 Apr;94:103652. doi: 10.1016/j.fm.2020.103652. Epub 2020 Oct 4.
Food Microbiol. 2021.
PMID: 33279077
Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber.
Daughtry KV, Johanningsmeier SD, Sanozky-Dawes R, Klaenhammer TR, Barrangou R.
Daughtry KV, et al.
Int J Food Microbiol. 2018 Sep 2;280:46-56. doi: 10.1016/j.ijfoodmicro.2018.04.044. Epub 2018 May 9.
Int J Food Microbiol. 2018.
PMID: 29778800
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Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
Pérez-Díaz IM, Medina E, Page CA, Johanningsmeier SD, Daughtry KV, Moeller L.
Pérez-Díaz IM, et al. Among authors: daughtry kv.
J Food Sci. 2022 Nov;87(11):5054-5069. doi: 10.1111/1750-3841.16345. Epub 2022 Oct 18.
J Food Sci. 2022.
PMID: 36254496
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Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
Pérez-Díaz IM, Hayes J, Medina E, Anekella K, Daughtry K, Dieck S, Levi M, Price R, Butz N, Lu Z, Azcarate-Peril MA.
Pérez-Díaz IM, et al.
Food Microbiol. 2017 May;63:217-227. doi: 10.1016/j.fm.2016.11.025. Epub 2016 Dec 1.
Food Microbiol. 2017.
PMID: 28040172
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Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage.
Nethery MA, Henriksen ED, Daughtry KV, Johanningsmeier SD, Barrangou R.
Nethery MA, et al. Among authors: daughtry kv.
BMC Genomics. 2019 Nov 27;20(1):902. doi: 10.1186/s12864-019-6274-0.
BMC Genomics. 2019.
PMID: 31775607
Free PMC article.
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