Whole-Genome Sequencing and Annotation of Pediococcus ethanolidurans and Pediococcus pentosaceus Isolates from Commercial Cucumber Fermentation

por Page, Clinton A., Pérez-Díaz, Ilenys M.
Publicado 2023

Whole-Genome Sequencing and Annotation of Selected Lactobacillales Isolated from Commercial Cucumber Fermentation

por Page, Clinton A., Pérez-Díaz, Ilenys M.
Publicado 2021

Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation

por Page, Clinton A., Sattar, Arwa A., Pérez-Díaz, Ilenys M.
Publicado 2023

CO(2)‐mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation

por Zhai, Yawen, Pagán‐Medina, Christian G., Pérez‐Díaz, Ilenys M.
Publicado 2023

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

por Franco, Wendy, Pérez-Díaz, Ilenys M., Connelly, Lauren, Diaz, Joscelin T.
Publicado 2020

Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation

por Lu, Zhongjing, Pérez-Díaz, Ilenys M., Hayes, Janet S., Breidt, Fred
Publicado 2020

Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium

por Ucar, Redife Aslihan, Pérez‐Díaz, Ilenys M., Dean, Lisa L.
Publicado 2020

Genome-Wide Comparative Analysis of Lactiplantibacillus pentosus Isolates Autochthonous to Cucumber Fermentation Reveals Subclades of Divergent Ancestry

por Page, Clinton A., Pérez-Díaz, Ilenys M., Pan, Meichen, Barrangou, Rodolphe
Publicado 2023

Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment

por Pérez-Díaz, Ilenys M., Page, Clinton A., Mendez-Sandoval, Lesley, Johanningsmeier, Suzanne D.
Publicado 2023

Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations

por Page, Clinton A., Carter-Ogden, Ruby A., Lee, Alice M., Pérez-Díaz, Ilenys M.
Publicado 2022

Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients

por Rothwell, Madison A. R., Zhai, Yawen, Pagán-Medina, Christian G., Pérez-Díaz, Ilenys M.
Publicado 2022

Editorial: Vibrio Species in the Food Processing Chain

por Valero, Antonio, Arroyo-López, Francisco N., Cabo, Marta López, Chen, Sheng, Pérez-Díaz, Ilenys M.
Publicado 2021