Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines von McMurtrie, Erin K., Johanningsmeier, Suzanne D., Breidt, Fred, Price, Robert E.

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Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles von Reina, L.D, Breidt, F., Jr, Fleming, H.P, Kathariou, S

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Detection and Characterization of a Lytic Pediococcus Bacteriophage from the Fermenting Cucumber Brine von Yoon, S.S. (Yonsei University, Wonju, Republic of Korea), E-mail: sungsik@yonsei.ac.kr, Barrangou-Poueys, Roudolphe (North Carolina State University, Raleigh, NC, U.S.A.), Breidt Jr, Fred (North Carolina State University, Raleigh, NC, U.S.A.), Fleming, Henry P. (North Carolina State University, Raleigh, NC, U.S.A.)

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Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions von Kreske, Audrey C, Bjornsdottir, Kristin, Breidt, Fred, Hassan, Hosni

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Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C von Breidt, Jr, Fred, Hayes, Janet, McFeeters, Roger F

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Detection and Characterization of a Lytic Pediococcus Bacteriophage from the Fermenting Cucumber Brine von Yoon, Sung-Sik, Baprangou-Poueys Roudolphe, Jr Fred Breidt, Fleming Henry P

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Detection and Characterization of a Lytic Pediococcus Bacteriophage fromthe Fermenting Cucumber Brine von 윤성식, ROUDOLPHE BARRANGOU-POUEYS, FRED BREIDT JR, HENRY P. FLEMING

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Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C von Breidt, F. Jr, Hayes, J, McFeeters, R.F

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