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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
Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.
Rothwell MAR, Zhai Y, Pagán-Medina CG, Pérez-Díaz IM.
Rothwell MAR, et al. Among authors: pagan medina cg.
Microbiol Spectr. 2022 Jun 29;10(3):e0103121. doi: 10.1128/spectrum.01031-21. Epub 2022 May 11.
Microbiol Spectr. 2022.
PMID: 35543556
Free PMC article.
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Vegetable fermentations brined with low salt for reclaiming food waste.
Little C, Cruz-Martínez V, St Fort DP, Pagán-Medina C, Page CA, Perez-Perez Y, Taveirne ME, Lee AM, Arroyo-González N, Santiago-Ortiz C, Pérez-Díaz IM.
Little C, et al.
J Food Sci. 2022 May;87(5):2121-2132. doi: 10.1111/1750-3841.16084. Epub 2022 Mar 28.
J Food Sci. 2022.
PMID: 35347716
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CO2-mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation.
Zhai Y, Pagán-Medina CG, Pérez-Díaz IM.
Zhai Y, et al. Among authors: pagan medina cg.
Food Sci Nutr. 2023 Jul 19;11(10):6178-6187. doi: 10.1002/fsn3.3557. eCollection 2023 Oct.
Food Sci Nutr. 2023.
PMID: 37823135
Free PMC article.
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