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Suzanne D Johanningsmeier
Food Science Research
Research Food Technologist

Phone: (919) 515-2990
Fax: (919) 513-0180

322 SCHAUB HALL
BOX 7624, NCSU
RALEIGH , NC 276957624
Projects
Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste
In-House Appropriated (D)
  Accession Number: 428731
Intervention Strategies for Controlling Human Pathogens Associated with Fermented and Acidified Vegetables
In-House Appropriated (D)
  Accession Number: 430619
Evaluation of a Modified Bag-in-Box Technology for Cucumber Fermentation
Non-Funded Cooperative Agreement (N)
  Accession Number: 431898
Influence of Raw Cabbage Characteristics on Sauerkraut Fermentation and Quality
Non-Funded Cooperative Agreement (N)
  Accession Number: 435272
Development and Evaluation of Sweetpotato Cultivars for Improved Chip Processing
Reimbursable Cooperative Agreement (R)
  Accession Number: 431439
Prediction Chart for Fermented Cucumber Damage Induced by Freezing and Salting
Trust Fund Cooperative Agreement (T)
  Accession Number: 432062
Quality and Safety of Refrigerated Cucumber Pickles Produced with a Brief Blanching Step to Reduce Background Microbiota
Trust Fund Cooperative Agreement (T)
  Accession Number: 431366

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS -
Fideler, J., Johanningsmeier, S.D., Ekelof, M., Muddiman, D.C. 2019. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS. Journal of Food Chemistry. 271:715-723. https://doi.org/10.1016/j.foodchem.2018.07.187.
Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber -
Daughtry, K., Johanningsmeier, S.D., Sanozky-Dawes, R., Klaenhammer, T.R., Barrangou, R. 2018. Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber. International Journal of Food Microbiology. 280:46-56. https://doi.org/10.1016/j.ijfoodmicro.2018.04.044.
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Reprint Icon -
Ding, Z., Johanningsmeier, S.D., Price, R.E., Reynolds, R., Truong, V., Conley Payton, S.B., Breidt, F. 2018. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control. 90:304-311. https://doi.org/10.1016/j.foodcont.2018.03.005.
Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts -
McMurtrie, E.K., Johanningsmeier, S.D. 2018. Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts. Journal of Food Quality. vol. 2018, Article ID 8051435, 13 pages. https://doi.org/10.1155/2018/8051435.
Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries Reprint Icon -
Sato, A., Truong, V., Johanningsmeier, S.D., Reynolds, R., Pecota, K., Yencho, G. 2018. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries. Journal of Food Science. 83(1):60-73. |https://doi.org/10.1111/1750-3841.13978.
Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina Reprint Icon -
Barkley, S.L., Schultheis, J.R., Chaudhari, S., Johanningsmeier, S.D., Jennings, K.M., Truong, V.D., Monks, D.W. 2017. Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina. HortTechnology. 27(2):281-290.
Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI) Reprint Icon -
Ekelof, M., McMurtrie, E., Nazari, M., Johanningsmeier, S.D., Muddiman, D.C. 2017. Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI). Journal of American Society for Mass Spectrometry. 28(2):370-375.
Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato Reprint Icon -
Adedipe, O.E., Johanningsmeier, S.D., Truong, V., Yencho, G. 2016. Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato. Journal of Agricultural and Food Chemistry. 64:1850-1860. DOI: 10.1021/acs.jafc.5b04733.
Metabolomic technologies for improving the quality of food: Practice and promise Reprint Icon -
Johanningsmeier, S.D., Harris, G., Klevorn, C. 2016. Metabolomic technologies for improving the quality of food: Practice and promise. Annual Review of Food Science & Technology. 7:413-438. DOI: 10.1146/annurev-food-022814-015721.
Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride Reprint Icon -
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.
Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers Reprint Icon -
Johanningsmeier, S.D., McFeeters, R.F. 2015. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers. International Journal of Food Microbiology. 215:40-48. doi: 10.1016/j.ijfoodmicro.2015.08.004.
Cucumber fermentation Reprint Icon -
Franco, W., Johanningsmeier, S.D., Lu, J., Demo, J., Wilson, E., Moeller, L. 2016. Cucumber fermentation. Book Chapter. Chapter 7. p. 107-155.
Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact Reprint Icon -
Wilson, E.M., Johanningsmeier, S.D., Osborne, J.A. 2015. Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact. Journal of Food Science. 80(6):S1360-S1367.
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.
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations Reprint Icon -
Johanningsmeier, S.D., McFeeters, R.F. 2013. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations. Food Microbiology. 35(2):129-135.
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning Reprint Icon -
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.
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage Reprint Icon -
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 -
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.
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS) -
Johanningsmeier, S.D., Mcfeeters, R.F. 2011. Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). Journal of Food Science. 76(1):C168-C177.
Effects of pH adjustment and sodium ions on sour taste intensity of organic acids -
Neta, E., Johanningsmeier, S.D., Drake, M., McFeeters, R.F. 2009. Effects of pH adjustment and sodium ions on sour taste intensity of organic acids. Journal of Food Science. 74(4):S165-S169.
A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles -
Da Conceicao Neta, E.R., Johanningsmeier, S.D., Drake, M.A., McFeeters, R.F. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. Journal of Food Science. 72(6):S352-S359.
Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations -
Johanningsmeier, S.D., McFeeters, R.F., Fleming, H.P., Thompson, R.L. 2007. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. Journal of Food Science. 72(5):M166-M172.
The chemistry and physiology of sour taste – A review -
Da Conceicao Neta, E.R., Johanningsmeier, S.D., McFeeters, R.F. 2007. The chemistry and physiology of sour taste – A review. Journal of Food Science. 72(2):R33-R38.
Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes -
Johanningsmeier, S.D., Fleming, H.P., Thompson, R.L., McFeeters, R.F. 2005. Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. Journal of Food Science. 70:S343-S349.
A hypothesis for the chemical basis for perception of sour taste -
Johanningsmeier, S.D., McFeeters, R.F., Drake, M.A. 2005. A hypothesis for the chemical basis for perception of sour taste. Journal of Food Science. 70:R44-R48.
Malolactic activity of lactic acid bacteria during sauerkraut fermentation -
Johanningsmeier, S.D., Fleming, H.P., Breidt, F. 2004. Malolactic activity of lactic acid bacteria during sauerkraut fermentation. Journal of Food Science. 69:M222-M227.
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