Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance von Pérez-Díaz, I.M., Hayes, J., Medina, E., Anekella, K., Daughtry, K., Dieck, S., Levi, M., Price, R., Butz, N., Lu, Z., Azcarate-Peril, M.A.

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Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect von Zhai, Y., Pérez‐Díaz, I. M.

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Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride von Pérez‐Díaz, I. M, McFeeters, R. F, Moeller, L, Johanningsmeier, S. D, Hayes, J, Fornea, D. S, Rosenberg, L, Gilbert, C, Custis, N, Beene, K, Bass, D

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Characterization of the microbial diversity in yacon spontaneous fermentation at 20°C von Reina, L.D., Pérez-Díaz, I.M., Breidt, F., Azcarate-Peril, M.A., Medina, E., Butz, N.

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Microbial interactions associated with secondary cucumber fermentation von Franco, W., Pérez‐Díaz, I.M.

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Evaluation of the use of malic acid decarboxylase‐deficient starter culture in NaCl‐free cucumber fermentations to reduce bloater incidence von Zhai, Y., Pérez‐Díaz, I.M., Diaz, J.T., Lombardi, R.L., Connelly, L.E.

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Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts von Pérez-Díaz, I.M, McFeeters, R.F

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Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives von Pérez-Díaz, I.M, McFeeters, R.F

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Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines von Pérez-Díaz, I.M., McFeeters, R.F.

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Modification of azo dyes by lactic acid bacteria von Pérez-Díaz, I.M, McFeeters, R.F

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Modulation of the bacterial population in commercial cucumber fermentations by brining salt type von Pérez‐Díaz, I.M., Dickey, A.N., Fitria, R., Ravishankar, N., Hayes, J., Campbell, K., Arritt, F.

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Bacteriophage Ecology in a Commercial Cucumber Fermentation von Lu, Z, Pérez-Díaz, I M, Hayes, J S, Breidt, F

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Lactobacilli and Tartrazine as Causative Agents of Red-Color Spoilage in Cucumber Pickle Products von Pérez-Díaz, I.M, Kelling, R.E, Hale, S, Breidt, F, McFeeters, R.F

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Characterization of the microbial diversity in yacon spontaneous fermentation von Reina, L. D., Pérez-Díaz, I. M., Breidt, F., Azcarate-Peril, M. A., Medina, E., Butz, N.V.

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Serotonergic activity and harm avoidance in abstinent drug addicts von Gómez-Perretta De Mateo, C, Portolés Sanz, M, Pérez Díaz, M I, Gómez-Perretta De Mateo, M L, Salom Serra, R

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Preparation of aLactobacillus PlantarumStarter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines von Perez-Diaz, I M, McFeeters, R F

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Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods von Medina, Eduardo, Pérez‐Díaz, Ilenys M, Breidt, Fred, Hayes, Janet, Franco, Wendy, Butz, Natasha, Azcarate‐Peril, María Andrea

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Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation von Zhai, Yawen, Pérez-Díaz, Ilenys M.

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Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives von Pérez‐Díaz, Ilenys M., Medina, Eduardo, Page, Clinton A., Johanningsmeier, Suzanne D., Daughtry, Katheryne V., Moeller, Lisa

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Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low‐salt cucumber fermentations von Anekella, Kartheek, Pérez‐Díaz, Ilenys M.

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