Projects

Food Safety and Food Security Issues Associated with Acid and Acidified Foods Appropriated (D)   Accession Number: 409662

Improved Processes for Cucumbers, Cabbage, Sweetpotatoes, and Peppers to Make High Quality, Nutritious Products and Reduce Pollution Appropriated (D)   Accession Number: 418161

Publications

Influence of Microbial Growth in the Redox Potential of Fermented Cucumbers - (Peer Reviewed Journal)

Olsen, M., Perez Diaz, I. M. 2009. Influence of Microbial Growth in the Redox Potential of Fermented Cucumbers. Journal of Food Science. 74(4):M149-M153.

Modification of Azo Dyes by Lactic Acid Bacteria - (Peer Reviewed Journal)

Perez-Diaz, I. M., McFeeters, R. F. 2009. Modification of Azo Dyes by Lactic Acid Bacteria. J. Appl. Microbiol. 107:584-589.

Microbiological Preservation of Cucumbers for Bulk Storage by the Use of Acetic Acid and Food Preservatives - (Peer Reviewed Journal)

Perez Diaz, I. M., Mcfeeters, R. F. 2008. Microbiological Preservation of Cucumbers for Bulk Storage by the Use of Acetic Acid and Food Preservatives. Journal of Food Science. 73(6):M287-M291.

Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweetpotato Puree - (Peer Reviewed Journal)

Perez Diaz, I. M., Truong, V., Webber, A. M., Mcfeeters, R. F. 2008. Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweetpotato Puree. J. Food Prot. 71(3):639-642.

Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products - (Peer Reviewed Journal)

Diaz Muniz, I., Kelling, R., Hale, S., Breidt, F., Mcfeeters, R.F. 2007. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products. Journal of Food Science. 72(7):M240-M245.

Fermented Vegetables - (Book/Chapter)

Breidt, Jr., F., McFeeters, R. F., and Diaz-Muniz, I. 2007. Fermented Vegetables. In: Food Microbiology: Fundamentals and Frontiers, 3rd Ed. M. P. Doyle and L. R. Beuchat, eds, ASM Press, Washington, D.C. p. 783-793

Comparative Genomics of the Lactic Acid Bacteria - (Peer Reviewed Journal)

Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., Shakhova, V., Grigoriev, I., Lou, Y., Rohksar, D., Lucas, S., Huang, K., Goodstein, D.M., Hawkins, T., Plengvidhya, V., Welker, D., Hughes, J., Goh, Y., Benson, A., Baldwin, K., Lee, J.H., Diaz Muniz, I., Dosti, B., Smeianov, V., Wechter, W.P., Barabote, R., Lorca, G., Altermann, E., Barrangou, R., Ganesan, B., Xie, Y., Rawsthorne, H., Tamir, D., Parker, C., Breidt, F., Broadbent, J., Hutkins, R., O'Sullivan, D., Steele, J., Unlu, G., Saier, M., Klaenhammer, T., Richardson, P., Kozyavkin, S., Weimer, B., Mills, D. 2006. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences. 103(42):15611-15616.

Limiting Galactose Requirement for Citrate Utilization by Lactobacillus Casei Is Annulled in Cheddar Cheese Extract - (Peer Reviewed Journal) - (11-Apr-06)

Lactobacillus Casei Metabolic Potential to Utilize Citrate As An Energy Source in Ripening Cheese: a Bioinformatics Approach - (Peer Reviewed Journal) - (06-Feb-06)