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United States Department of Agriculture

Agricultural Research Service

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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, 27695-7624

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
Impact of Commercial Processing Variables on Texture Quality of Pickles Produced Using Environmentally-Friendly Calcium Chloride Fermentation
Trust (T)
  Accession Number: 425716

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Fermented and Acidified Vegetables - (Book / Chapter)
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 - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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) Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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.
ARS News Articles
Last Modified: 9/1/2014
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