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United States Department of Agriculture

Agricultural Research Service

Related Topics

Ilenys Perez Diaz
Food Science Research
Microbiologist

Phone: (919) 513-0165
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

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.
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.
Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M. 2013. Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum. Current Microbiology. 66:266-270.
Bacteriophage ecology in a commercial cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Lu, Z., Perez Diaz, I.M., Hayes, J.S., Breidt, F. 2012. Bacteriophage ecology in a commercial cucumber fermentation. Applied and Environmental Microbiology. 78(24):8571-8578.
Microbial interactions associated with secondary cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Perez-Diaz, I.M., Franco, W. 2013. Microbial interactions associated with secondary cucumber fermentation. Journal of Applied Microbiology. 114:161-172.
Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products Reprint Icon - (Peer Reviewed Journal)
Lu, H.J., Breidt, F., Perez-Diaz, I.M. 2013. Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products. Journal of Food Science. 78(2):M264-M269.
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Franco, W. 2012. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiology. 32:338-344.
Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez-Diaz, I.M. 2012. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage. Journal of Food Science. 77(10):M586-M592.
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.
Growth of Lactobacillus paracasei ATCC334 in a cheese model system: A biochemical approach Reprint Icon - (Peer Reviewed Journal)
Budinich, M.F., Perez Diaz, I.M., Cai, H., Rankin, S.A., Broadbent, J.R., Steele, J.L. 2011. Growth of Lactobacillus paracasei ATCC334 in a cheese model system: A biochemical approach. Journal of Dairy Science. 94(11):5263-5277.
Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M. 2011. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts. Journal of Food Science. 76(7):M473-M477.
Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions Reprint Icon - (Peer Reviewed Journal)
Lu, H.J., Breidt, F., Perez-Diaz, I.M., Osborne, J.A. 2011. Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions. Journal of Food Protection. 6:893-898.
Fermented Vegetables - (Book / Chapter)
Breidt, F., McFeeters, R.F., Perez Diaz, I.M., Lee, C. 2012. Fermented Vegetables. In: Doyle, M.P., Buchanan, R.L., editors. Food Microbiology: Fundamentals and Frontiers, 4th Ed. Washington, D.C.: ASM Press. p. 841-855.
Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F. 2011. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines. Journal of Food Science. 76(2):M120-M123.
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Mcfeeters, R.F. 2010. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts. Journal of Food Science. 75(4):M204-M208.
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride Reprint Icon - (Peer Reviewed Journal)
McFeeters, R.F., Perez Diaz, I.M. 2010. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. Journal of Food Science. 75(3):C291-C296.
Influence of microbial growth in the redox potential of fermented cucumbers Reprint Icon - (Peer Reviewed Journal)
Olsen, M., Perez Diaz, I.M. 2009. Influence of microbial growth in the redox potential of fermented cucumbers. Journal of Food Science. 74(4):M149-M153.
Modification of azo dyes by lactic acid bacteria Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F. 2009. Modification of azo dyes by lactic acid bacteria. Journal of Applied Microbiology. 107:584-589.
Microbiological preservation of cucumbers for bulk storage by the use of acetic acid and food preservatives Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F. 2008. Microbiological preservation of cucumbers for bulk storage by the use of acetic acid and food preservatives. Journal of Food Science. 73(6):M287-M291.
Microbial growth and the effects of mild acidification and preservatives in refrigerated sweetpotato puree Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Truong, V., Webber, A.M., McFeeters, R.F. 2008. Microbial growth and the effects of mild acidification and preservatives in refrigerated sweetpotato puree. Journal of Food Protection. 71(3):639-642.
Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Kelling, R., Hale, S., Breidt, F., McFeeters, R.F. 2007. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products. Journal of Food Science. 72(7):M240-M245.
Fermented Vegetables Reprint Icon - (Book / Chapter)
Breidt, Jr., F., McFeeters, R. F., and Diaz-Muniz, I. 2007. Fermented Vegetables. In: Food Microbiology: Fundamentals and Frontiers, 3rd Ed. M. P. Doyle and L. R. Beuchat, eds, ASM Press, Washington, D.C. p. 783-793
Comparative genomics of the lactic acid bacteria Reprint Icon - (Peer Reviewed Journal)
Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., Shakhova, V., Grigoriev, I., Lou, Y., Rohksar, D., Lucas, S., Huang, K., Goodstein, D.M., Hawkins, T., Plengvidhya, V., Welker, D., Hughes, J., Goh, Y., Benson, A., Baldwin, K., Lee, J.H., Perez Diaz, I.M., Dosti, B., Smeianov, V., Wechter, W.P., Barabote, R., Lorca, G., Altermann, E., Barrangou, R., Ganesan, B., Xie, Y., Rawsthorne, H., Tamir, D., Parker, C., Breidt, F., Broadbent, J., Hutkins, R., O'Sullivan, D., Steele, J., Unlu, G., Saier, M., Klaenhammer, T., Richardson, P., Kozyavkin, S., Weimer, B., Mills, D. 2006. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences. 103(42):15611-15616.
Limiting Galactose Requirement for Citrate Utilization by Lactobacillus Casei Is Annulled in Cheddar Cheese Extract - (Peer Reviewed Journal) - (11-Apr-06)
Lactobacillus Casei Metabolic Potential to Utilize Citrate As An Energy Source in Ripening Cheese: a Bioinformatics Approach - (Peer Reviewed Journal) - (06-Feb-06)
ARS News Articles
Last Modified: 10/22/2014
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