Projects

IMPROVED PROCESSES FOR CUCUMBERS, CABBAGE, SWEETPOTATOES, AND PEPPERS TO MAKE HIGH QUALITY, NUTRITIOUS PRODUCTS AND REDUCE POLLUTION Appropriated (D)   Accession Number: 420128

CONTROL OF HUMAN PATHOGENS ASSOCIATED WITH ACIDIFIED PRODUCE FOODS Appropriated (D)   Accession Number: 420825

PROCESS-READY CUCUMBER PRESERVATION BY ACIDIFICATION WITH LESS THAN 2.4% ACETIC ACID Nonfunded Cooperative Agreement (N)   Accession Number: 422704

PROCESS-READY CUCUMBER PRESERVATION BY ACIDIFICATION WITH LESS THAN 2.4% ACETIC ACID Nonfunded Cooperative Agreement (N)   Accession Number: 422705

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations - (Peer Reviewed Journal)

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 - (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.

Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage - (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 - (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.

Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS) - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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.