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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » People & Locations » Ilenys Perez Diaz

Ilenys Perez Diaz (PhD)
Food Science and Market Quality and Handling Research Unit
Microbiologist

Phone: (919) 513-0165
Fax: (919) 513-0180

North Carolina State University
322 Schaub Hall
RALEIGH, NC 276957624
Projects
Intervention Strategies for Controlling Human Pathogens Associated with Fermented and Acidified Vegetables
In-House Appropriated (D)
  Accession Number: 430619
Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste
In-House Appropriated (D)
  Accession Number: 438485

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium - (Peer Reviewed Journal)
Evaluation of Lactobacillus plantarum and Lactobacillus pentosus strains isolated from a commercial cucumber fermentation as candidates for starter cultures - (Peer Reviewed Journal)
Bacteriophages infecting gram-negative bacteria in a commercial cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Lu, Z., Perez Diaz, I.M., Hayes, J., Breidt, F. 2020. Bacteriophages infecting gram-negative bacteria in a commercial cucumber fermentation. Frontiers in Microbiology. 11:1306. https://doi.org/10.3389/fmicb.2020.01306.
Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Zhai, Y., Perez Diaz, I.M. 2020. Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation. Food Microbiology. 91:103536. https://doi.org/10.1016/j.fm.2020.103536.
Isolation of exopolysaccharide-producing yeast and lactic acid bacteria from quinoa (Chenopodium quinoa) sourdough fermentation Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez Diaz, I.M., Connelly, L.E., Diaz, J. 2020. Isolation of exopolysaccharide-producing yeast and lactic acid bacteria from quinoa (Chenopodium quinoa) sourdough fermentation. Foods. 9(3):337. https://doi.org/10.3390/foods9030337.
Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria Reprint Icon - (Peer Reviewed Journal)
Ucar, R.A., Perez Diaz, I.M., Dean, L.L. 2020. Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria. Food Microbiology. 91:103454. https://doi.org/10.1016/j.fm.2020.103454.
Modulation of the bacterial population in commercial cucumber fermentations by brining salt type Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Dickey, A., Fitria, R., Ravishankar, N., Hayes, J.S., Campbell, K., Arritt, F. 2020. Modulation of the bacterial population in commercial cucumber fermentations by brining salt type. Journal of Applied Microbiology. 128(6):1678-1693. https://doi.org/10.1111/jam.14597.
Fermented vegetables as vectors for the relocation of microbial diversity from the environment to the human gut Reprint Icon ()
Perez Diaz, I.M. 2019. Fermented vegetables as vectors for the relocation of microbial diversity from the environment to the human gut. Book Chapter. p 91-120. https://doi.org/10.1007/978-3-030-28737-5_4.
Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Hayes, J.S., Medina, E., Webber, A., Butz, N., Dickey, A., Lu, Z., Azcarate-Peril, M.A. 2019. Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl. Food Microbiology. 77:10-20. https://doi.org/10.1016/j.fm.2018.08.003.
Viability of commercial cucumber fermentation without nitrogen or air purging Reprint Icon ()
Zhai, Y., Perez Diaz, I.M., Diaz, J.T. 2018. Viability of commercial cucumber fermentation without nitrogen or air purging. Trends in Food Science and Technology. 81:185-192. https://doi.org/10.1016/j.tifs.2018.05.017.
Physical properties of NaCl-free cucumber fermentation cover brine containing calcium chloride and glycerin and apparent freezing injury of the brined fruits Reprint Icon - (Peer Reviewed Journal)
Diaz, J.T., Perez Diaz, I.M., Messer, N., Safferman, S.I. 2018. Physical properties of NaCl-free cucumber fermentation cover brine containing calcium chloride and glycerin and apparent freezing injury of the brined fruits. Journal of Food Processing and Preservation. 42(4):e13582. https://doi.org/10.1111/jfpp.13582.
Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence Reprint Icon - (Peer Reviewed Journal)
Zhai, Y., Perez Diaz, I.M., Diaz, J., Lombardi, R.L., Connelly, L.E. 2018. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence. Journal of Applied Microbiology. 124(1):197-208. https://doi.org/10.1111/jam.13625.
Fermentation cover brine reformulation for cucumber processing with low salt to reduce bloater defect Reprint Icon - (Peer Reviewed Journal)
Zhai, Y., Perez Diaz, I.M. 2017. Fermentation cover brine reformulation for cucumber processing with low salt to reduce bloater defect. Journal of Food Science. 82(12):2987-2996. https://doi.org/10.1111/j.1750-3841.2010.01558.x.
Microbial fermentation in food preservation Reprint Icon ()
Perez Diaz, I.M., Gunes Altuntas, E., Juneja, V.K. 2018. Microbial fermentation in food preservation. In: Juneja, V.K., Dwivedi, H.P., Sofos, J.N., editors. Microbial Control and Food Preservation. New York, NY: Springer. p. 281-298. https://doi.org/10.1007/978-1-4939-7556-3_13.
Winterization strategies for bulk storage of pickles Reprint Icon - (Peer Reviewed Journal)
Diaz, J.T., Perez Diaz, I.M., Simunovic, J., Sandeep, K.P. 2017. Winterization strategies for bulk storage of pickles. Journal of Food Engineering. 212:12-17. https://doi.org/10.1016/j.jfoodeng.2017.03.027.
Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Hayes, J.S., Medina-Pradas, E., Anekella, K., Daughtry, K.V., Dieck, S., Levi, M., Price, R., Butz, N., Lu, Z., Azcarte-Peril, M. 2017. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance. Food Microbiology. 63:217-227. https://doi.org/10.1016/j.fm.2016.11.025.
Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products Reprint Icon - (Peer Reviewed Journal)
Fan, S., Breidt, F., Price, R.E., Perez Diaz, I.M. 2017. Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products. Journal of Food Science. 82(1):167-173.
Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage ()
Medina Pradas, E., Perez Diaz, I.M., Garrido-Fernandez, A., Arroyo-Lopez, F.N. 2016. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage. In: Bevilacqua, A., Rosaria Corbo, M., Sinigaglia, M., editors. The Microbiological Quality of Food. Cambridge, MA: Woodhead Publishing. p. 211-236.
Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods Reprint Icon - (Peer Reviewed Journal)
Medina-Pradas, E., Perez Diaz, I.M., Breidt, F., Hayes, J.S., Franco, W., Butz, N., Azcarate-Peril, A. 2016. Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods. Journal of Food Science. 80(1):M121-M129. doi: 10.1111/1750-3841.13158.
Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F., Moeller, L., Johanningsmeier, S.D., Hayes, J.S., Fornea, D., Gilbert, C., Custis, N., Beene, K., Bass, D. 2015. Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride. Journal of Food Science. 80(12):M2827-M2836. doi: 10.1111/1750-3841.13107.
Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC Reprint Icon - (Peer Reviewed Journal)
Reina, L., Perez Diaz, I.M., Breidt, F., Azcarate-Peril, M., Medina, E., Butz, N. 2015. Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC. International Journal of Food Microbiology. 203:35-40. 10.1016/j.ijfoodmicro.2015.03.007.
Fermented and Acidified Vegetables ()
Perez Diaz, I.M., Breidt, F., Buescher, R.W., Arroyo-Lopez, F.N., Jimenez-Diaz, R., Bautista-Gallego, J., Garrido-Fernandez, A., Yoon, S., Johanningsmeier, S.D. 2014. Fermented and Acidified Vegetables. Compendium of Methods for the Microbiological Examination of Foods. Chapter 51.
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Medina-Pradas, E., Wafa, D., Perez Diaz, I.M., Franco, W., Huang, H., Johanningsmeier, S.D., Kim, J. 2013. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning. Journal of Food Science. 78(3):M470-M476.
Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum - (Peer Reviewed Journal)
Perez Diaz, I.M. 2013. Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum. Current Microbiology. 66:266-270.
Bacteriophage ecology in a commercial cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Lu, Z., Perez Diaz, I.M., Hayes, J.S., Breidt, F. 2012. Bacteriophage ecology in a commercial cucumber fermentation. Applied and Environmental Microbiology. 78(24):8571-8578.
Microbial interactions associated with secondary cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Perez-Diaz, I.M., Franco, W. 2013. Microbial interactions associated with secondary cucumber fermentation. Journal of Applied Microbiology. 114:161-172.
Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products Reprint Icon - (Peer Reviewed Journal)
Lu, H.J., Breidt, F., Perez-Diaz, I.M. 2013. Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products. Journal of Food Science. 78(2):M264-M269.
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Franco, W. 2012. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiology. 32:338-344.
Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez-Diaz, I.M. 2012. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage. Journal of Food Science. 77(10):M586-M592.
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., Franco, W., Perez Diaz, I.M., McFeeters, R.F. 2012. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage. Journal of Food Science. 77(7):M397-M404.
Characteristics of spoilage-associated secondary cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez-Diaz, I.M., Johanningsmeier, S.D., McFeeters, R.F. 2012. Characteristics of spoilage-associated secondary cucumber fermentation. Applied and Environmental Microbiology. 78(4):1273-1284.
Growth of Lactobacillus paracasei ATCC334 in a cheese model system: A biochemical approach - (Peer Reviewed Journal)
Budinich, M.F., Perez Diaz, I.M., Cai, H., Rankin, S.A., Broadbent, J.R., Steele, J.L. 2011. Growth of Lactobacillus paracasei ATCC334 in a cheese model system: A biochemical approach. Journal of Dairy Science. 94(11):5263-5277.
Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts - (Peer Reviewed Journal)
Perez Diaz, I.M. 2011. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts. Journal of Food Science. 76(7):M473-M477.
Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions Reprint Icon - (Peer Reviewed Journal)
Lu, H.J., Breidt, F., Perez-Diaz, I.M., Osborne, J.A. 2011. Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions. Journal of Food Protection. 6:893-898.
Fermented Vegetables ()
Breidt, F., McFeeters, R.F., Perez Diaz, I.M., Lee, C. 2012. Fermented Vegetables. In: Doyle, M.P., Buchanan, R.L., editors. Food Microbiology: Fundamentals and Frontiers, 4th Ed. Washington, D.C.: ASM Press. p. 841-855.
Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F. 2011. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines. Journal of Food Science. 76(2):M120-M123.
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts - (Peer Reviewed Journal)
Perez Diaz, I.M., Mcfeeters, R.F. 2010. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts. Journal of Food Science. 75(4):M204-M208.
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride - (Peer Reviewed Journal)
McFeeters, R.F., Perez Diaz, I.M. 2010. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. Journal of Food Science. 75(3):C291-C296.
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. Journal of Applied Microbiology. 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. Journal of Food Protection. 71(3):639-642.
Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products - (Peer Reviewed Journal)
Perez Diaz, I.M., 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 ()
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., Perez Diaz, I.M., 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)
LACTOBACILLUS CASEI METABOLIC POTENTIAL TO UTILIZE CITRATE AS AN ENERGY SOURCE IN RIPENING CHEESE: A BIOINFORMATICS APPROACH - (Peer Reviewed Journal)
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