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Maria Andrea Azcarate-Peril
University of North Carolina at Chapel Hill
7Publications
4H-index
95Citations
Publications 7
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...
1 Citations Source Cite
Published on Jul 5, 2017in PLOS ONE 2.78
Apoena Aguiar Ribeiro1
Estimated H-index: 1
(UNC: University of North Carolina at Chapel Hill),
Maria Andrea Azcarate-Peril4
Estimated H-index: 4
(UNC: University of North Carolina at Chapel Hill)
+ 5 AuthorsRoland R. Arnold18
Estimated H-index: 18
(UNC: University of North Carolina at Chapel Hill)
Dental caries is the most prevalent disease in humans globally. Efforts to control it have been invigorated by an increasing knowledge of the oral microbiome composition. This study aimed to evaluate the bacterial diversity in occlusal biofilms and its relationship with clinical surface diagnosis and dietary habits. Anamneses were recorded from thirteen 12-year-old children. Biofilm samples collected from occlusal surfaces of 46 permanent second molars were analyzed by 16S rRNA amplicon sequenci...
6 Citations Source Cite
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...
8 Citations Source Cite
Published on Jan 1, 2016in Journal of Food Science 2.08
Eduardo Medina3
Estimated H-index: 3
(NCSU: North Carolina State University),
Ilenys M. Pérez-Díaz3
Estimated H-index: 3
(ARS: Agricultural Research Service)
+ 4 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(UNC: University of North Carolina at Chapel Hill)
Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure- and cheese-like aromas is a challenge of significant economical impact for the pickling industry. Previous culture-based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, 4 Gram-positive bacteria, Lactobacillus buchneri, Lactobacillus parrafaraginis, Clostridium sp., and Propionibacterium and 1 Gram-negative genus, Pectinatus, as relevant in various stages of FCS given their ab...
14 Citations Source Cite
Published on Jun 1, 2015in International Journal of Food Microbiology 4.01
L. D. Reina1
Estimated H-index: 1
(NCSU: North Carolina State University),
Ilenys M. Pérez-Díaz3
Estimated H-index: 3
(ARS: Agricultural Research Service)
+ 3 AuthorsNatasha Butz5
Estimated H-index: 5
(UNC: University of North Carolina at Chapel Hill)
Abstract The prebiotic fructooligosaccharide content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon fermenta...
3 Citations Source Cite
Published on Feb 5, 2015in Frontiers in Cellular and Infection Microbiology 3.52
Amanda L. Thompson13
Estimated H-index: 13
(UNC: University of North Carolina at Chapel Hill),
Andrea Monteagudo-Mera3
Estimated H-index: 3
(UNC: University of North Carolina at Chapel Hill)
+ 2 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(UNC: University of North Carolina at Chapel Hill)
The development of the infant intestinal microbiome in response to dietary and other exposures may shape long-term metabolic and immune function. We examined differences in the community structure and function of the intestinal microbiome between four feeding groups, exclusively breastfed infants before introduction of solid foods (EBF), non-exclusively breastfed infants before introduction of solid foods (non-EBF), EBF infants after introduction of solid foods (EBF+S), and non-EBF infants after...
64 Citations Source Cite
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