Ilenys M. Pérez-Díaz
North Carolina State University
22Publications
10H-index
272Citations
Publications 22
Newest
Published on Feb 1, 2019in Food Microbiology 4.09
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University),
Janet S. Hayes (North Carolina State University)+ 5 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(University of North Carolina at Chapel Hill)
Abstract Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%) , Pantoea (9.25%), S...
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Published on Apr 1, 2018in Journal of Food Processing and Preservation 1.51
Joscelin T. Diaz2
Estimated H-index: 2
(North Carolina State University),
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University)
+ 1 AuthorsSteven I. Safferman9
Estimated H-index: 9
(Michigan State University)
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Published on Nov 1, 2018in Trends in Food Science and Technology 6.61
Yawen Zhai (North Carolina State University), Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University),
Joscelin T. Diaz2
Estimated H-index: 2
(North Carolina State University)
Abstract Background Bloated cucumber defect, resulting from the accumulation of the biologically produced carbon dioxide (CO 2 ) in the fruit, reduces yield and economic gains for the pickling industry worldwide. It was the aim of this review to identify commonalities among effective strategies to reduce bloater defect and determine the theoretical viability of commercial cucumber fermentations without bloater defect and/or purging. Scope and approach This article summarizes the known causes of ...
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Published on Nov 1, 2017in Journal of Food Engineering 3.20
Joscelin T. Diaz2
Estimated H-index: 2
(North Carolina State University),
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University)
+ 1 AuthorsK.P. Sandeep20
Estimated H-index: 20
(North Carolina State University)
Abstract Cucumbers are commercially fermented and stored in bulk in outdoor open top fiberglass tanks. During winter, snow and ice that accumulates around and on top of tanks influence heat transfer in an unpredictable manner, often compromising quality. This study evaluates the performance of inexpensive and resilient fermentation tank insulation and provides an estimate of heat loss associated with strategies for storage and preservation of fermented cucumbers during winter. Three insulation c...
1 Citations Source Cite
Published on Feb 1, 2013in Journal of Food Science 2.02
Huiying J. Lu2
Estimated H-index: 2
(North Carolina State University),
Frederick Breidt24
Estimated H-index: 24
(North Carolina State University),
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University)
Refrigerated cucumber pickle products cannot be heat processed due to the loss of characteristic sensory attributes. Typically brined refrigerated pickles contain less than 100 mM acetic acid with pH values of 3.7 to 4.0. Refrigeration (4 to 10 ◦ C) helps to inhibit the growth of spoilage bacteria and maintain flavor, texture, and appearance of the pickles. Previous research has shown that pathogenic Escherichia coli strains are unusually acid resistant and survive better in refrigerated acid so...
5 Citations Source Cite
Published on Mar 1, 2013in Current Microbiology 1.37
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University)
The concept of utilizing putative and unique gene sequences for the design of species specific probes was tested. The abundance profile of assigned functions within the Lactobacillus plantarum genome was used for the identification of the putative and unique gene sequence, csh. The targeted gene (csh) was used as the template for PCR amplification and construction of a non-radioactive DIG labeled probe. The csh derived probe aided in the preliminary and rapid identification of L. plantarum from ...
3 Citations Source Cite
Published on May 1, 2013
Published on Mar 1, 2013in Journal of Food Science 2.02
Frederick Breidt24
Estimated H-index: 24
(North Carolina State University),
Eduardo Medina3
Estimated H-index: 3
(Spanish National Research Council)
+ 5 AuthorsJae-Ho Kim1
Estimated H-index: 1
(Kyungsung University)
Commercial cucumber fermentations are typically carried out in 40000 L fermentation tanks. A secondary fermentation can occur after sugars are consumed that results in the formation of acetic, propionic, and butyric acids, concomitantly with the loss of lactic acid and an increase in pH. Spoilage fermentations can result in significant economic loss for industrial producers. The microbiota that result in spoilage remain incompletely defined. Previous studies have implicated yeasts, lactic acid b...
13 Citations Source Cite
Published on Dec 15, 2012in Applied and Environmental Microbiology 3.63
Z. Lu7
Estimated H-index: 7
(Kennesaw State University),
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(North Carolina State University)
+ 1 AuthorsFrederick Breidt24
Estimated H-index: 24
(North Carolina State University)
To reduce high-salt waste from cucumber fermentations, low-salt fermentations are under development. These fermentations may require the use of starter cultures to ensure normal fermentations. Because potential phage infection can cause starter culture failure, it is important to understand phage ecology in the fermentations. This study investigated the phage ecology in a commercial cucumber fermentation. Brine samples taken from a fermentation tank over a 90-day period were plated onto deMan-Ro...
20 Citations Source Cite
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