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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
Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines.
McMurtrie EK, Johanningsmeier SD, Breidt F Jr, Price RE.
McMurtrie EK, et al.
J Food Sci. 2019 May;84(5):1129-1137. doi: 10.1111/1750-3841.14600. Epub 2019 Apr 17.
J Food Sci. 2019.
PMID: 30994935
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Direct Analysis of Triterpenes from High-Salt Fermented Cucumbers Using Infrared Matrix-Assisted Laser Desorption Electrospray Ionization (IR-MALDESI).
Ekelöf M, McMurtrie EK, Nazari M, Johanningsmeier SD, Muddiman DC.
Ekelöf M, et al. Among authors: mcmurtrie ek.
J Am Soc Mass Spectrom. 2017 Feb;28(2):370-375. doi: 10.1007/s13361-016-1541-7. Epub 2016 Nov 15.
J Am Soc Mass Spectrom. 2017.
PMID: 27848143
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