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Ilenys M. Pérez-Díaz
North Carolina State University
22Publications
10H-index
274Citations
Publications 22
Newest
Published on Feb 1, 2019in Food Microbiology 4.09
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(NCSU: North Carolina State University),
Janet S. Hayes (NCSU: North Carolina State University)+ 5 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(UNC: 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...
Published on Nov 1, 2018in Trends in Food Science and Technology 8.52
Yawen Zhai (NCSU: North Carolina State University), Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(NCSU: North Carolina State University),
Joscelin T. Diaz2
Estimated H-index: 2
(NCSU: 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 ...
Published on Apr 1, 2018in Journal of Food Processing and Preservation 1.29
Joscelin T. Diaz2
Estimated H-index: 2
(NCSU: North Carolina State University),
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(NCSU: North Carolina State University)
+ 1 AuthorsSteven I. Safferman9
Estimated H-index: 9
(MSU: Michigan State University)
Published on Jan 1, 2018in Journal of Applied Microbiology 2.68
Y. Zhai1
Estimated H-index: 1
(NCSU: North Carolina State University),
I.M. Pérez-Díaz2
Estimated H-index: 2
(NCSU: North Carolina State University)
+ 2 AuthorsL.E. Connelly1
Estimated H-index: 1
(NCSU: North Carolina State University)
Published on Dec 1, 2017in Journal of Food Science 2.08
Y. Zhai (NCSU: North Carolina State University), Ilenys M. Pérez-Díaz5
Estimated H-index: 5
(NCSU: North Carolina State University)
Abstract Reformulation of calcium chloride (CaCl2) cover brine for cucumber fermentation was explored as a mean to minimize the incidence of bloater defect. This study particularly focused on cover brine supplementation with calcium hydroxide (Ca[OH]2), sodium chloride (NaCl), and acids to enhance buffer capacity, inhibit the indigenous carbon dioxide (CO2)- producing microbiota, and decrease the solubility of the gas. The influence of the cover brine formulations tested, on the cucumber ferment...
Published on Nov 1, 2017in Journal of Food Engineering 3.63
Joscelin T. Diaz2
Estimated H-index: 2
(NCSU: North Carolina State University),
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(NCSU: North Carolina State University)
+ 1 AuthorsK.P. Sandeep20
Estimated H-index: 20
(NCSU: 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...
Published on May 1, 2017in Food Microbiology 4.09
Ilenys M. Pérez-Díaz3
Estimated H-index: 3
(ARS: Agricultural Research Service),
Janet Hayes5
Estimated H-index: 5
(ARS: Agricultural Research Service)
+ 8 AuthorsZ. Lu8
Estimated H-index: 8
(KSU: Kennesaw State University)
Abstract A compositional re-assessment of the microbiota present in commercial cucumber fermentation using culture independent and dependent methods was conducted, with emphasis on lactic acid bacteria (LAB). Two commercial cucumber fermentation tanks were monitored by measuring pH, dissolved oxygen and temperature, and used as sources of samples for microbial plating, genomic DNA extraction and measurement of organic acids and carbohydrates by HPLC. Six additional commercial tanks were included...
Published on Jan 1, 2017in Journal of Food Science 2.08
Sicun Fan1
Estimated H-index: 1
(NCSU: North Carolina State University),
Frederick Breidt26
Estimated H-index: 26
(USDA: United States Department of Agriculture)
+ 1 AuthorsIlenys M. Pérez-Díaz5
Estimated H-index: 5
(USDA: United States Department of Agriculture)
We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcusand 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures in acidified vegetable products and to identify suitable cultures for probiotic brined vegetable products. We therefore developed assays to measure acid resistance of these cultures to lactic and aceti...
Published on Jan 1, 2017
Ilenys M. Pérez-Díaz3
Estimated H-index: 3
(ARS: Agricultural Research Service),
Evrim Gunes Altuntas2
Estimated H-index: 2
(Biotechnology Institute),
Vijay K. Juneja33
Estimated H-index: 33
(ARS: Agricultural Research Service)
Fermented foods are consumed worldwide representing a significant component of the human diet. Foods preserved by fermentation are perceived as a natural and healthy choice. The safe and palatable fermentation of foods is subjected to basic principles of acidification, salting, water activity and oxygen availability. Food fermentations are dependent on the activity of the type of microbes added as starter cultures. The multiple microbially mediated metabolic conversions in food fermentations imp...
Published on Jan 1, 2017
Eduardo Medina Pradas2
Estimated H-index: 2
(CSIC: Spanish National Research Council),
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(NCSU: North Carolina State University)
+ 1 AuthorsF.N. Arroyo-López24
Estimated H-index: 24
(CSIC: Spanish National Research Council)
Abstract The consumption of vegetables is widespread in the world and represents a major component of the human diet. Microorganisms (mainly lactic acid bacteria, yeasts, Enterobacteriaceae, Propionibacterium , and Clostridium species) play a significant role in vegetable fermentations, affecting the quality and safety of the final products. This chapter deals with the main types of vegetable fermentations (cucumbers, sauerkraut, table olives, kimchi, and capers), the microbial ecology present d...
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