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United States Department of Agriculture

Agricultural Research Service

Related Topics

Frederick Breidt
Food Science Research
Microbiologist

Phone: (919) 513-0186
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
A NOVEL APPROACH FOR PREDICTING TRANSLATIONAL EFFICIENCY FOR RECOMBINANT GENE EXPRESSION
Nonfunded Cooperative Agreement (N)
  Accession Number: 420985
Bridging the Gap: Integrated Research and Extension in Support of Small Processors of Acidified Canned Foods
Reimbursable (R)
  Accession Number: 422240
Joint Research and Development of Improved Types of Processed Vegetable Products by Combining U.S. and Korean Traditional Technology
Trust (T)
  Accession Number: 423241

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.
Thermal processing of acidified foods with pH 4.1 to pH 4.6 - (Peer Reviewed Journal) - (24-Jan-14)
Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank Reprint Icon - (Peer Reviewed Journal)
Caldwell, J.M., Brown, J., Breidt, F. 2013. Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank. International Journal of Systematic and Evolutionary Microbiology. 63(10):3609-3616.
Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Kay, K., Cook, J., Osborne, J., Ingham, B., Arritt, F. 2013. Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8. Journal of Food Protection. 76(7):1245-1249.
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.
Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings Reprint Icon - (Peer Reviewed Journal)
Nawalakhe, R., Shi, Q., Vitchuli, N., Noar, J., Caldwell, J.M., Breidt, F., Bourham, M.A., Zhang, Z., Mccord, M.G. 2013. Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings. Journal of Applied Polymer Science. 129(2):916-923.
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.
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.
Multi-functional and durable nanofiber-fabric layered composite for protective application Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Jiang, S., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2013. Multi-functional and durable nanofiber-fabric layered composite for protective application. Journal of Applied Polymer Science. 128(2):1219-1226.
Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning– electrospraying hybrid process for use in protective applications Reprint Icon - (Peer Reviewed Journal)
Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J.M., Breidt, F., Bourham, M., McCord, M., Zhang, X. 2011. Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning–electrospraying hybrid process for use in protective applications. Science and Technology of Advanced Materials. 12 (2011) 055004; doi:10.1088/1468-6996/12/5/055004.
One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Mccord, M., Zhang, X. 2011. One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties. Journal of Materials Chemistry. 21(28):10330-10335.
Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2011. Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning. European Polymer Journal. 47(7):1402-10409.
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.
Modeling the effects of sodium chloride, acetic acid and intracellular pH on the survival of Escherichia coli O157:H7 Reprint Icon - (Peer Reviewed Journal)
Hosein, A.M., Breidt, F., Smith, C.E. 2011. Modeling the effects of sodium chloride, acetic acid and intracellular pH on the survival of Escherichia coli O157:H7. Applied and Environmental Microbiology. 77(3):889-895.
Properties of antibacterial polypropylene/nanometal composite fibers Reprint Icon - (Peer Reviewed Journal)
Gawish, S., Avci, H., Ramadan, A., Mosleh, S., Monticello, R., Breidt, F., Kotek, R. 2012. Properties of antibacterial polypropylene/nanometal composite fibers. Journal of Biomaterials Science, Polymer Edition. 23:43-61.
Use of Linear Models for Thermal Processing Acidified Foods Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Sandeep, K.P., Arritt, F. 2010. Use of Linear Models for Thermal Processing Acidified Foods. Food Protection Trends. 30(5):268-272.
Sequence analysis of Leuconostoc mesenteroides bacteriophage (phi)1-A4 isolated from industrial vegetable fermentation Reprint Icon - (Peer Reviewed Journal)
Lu, Z., Altermann, E., Breidt, F., Kozyavkin, S. 2010. Sequence analysis of Leuconostoc mesenteroides bacteriophage (phi)1-A4 isolated from industrial vegetable fermentation. Applied and Environmental Microbiology. 76(6):1955-1966.
Synergistic effects of sodium chloride, Glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strains Reprint Icon - (Peer Reviewed Journal)
Pan Y, Breidt F, Gorski LA. 2010. Synergistic effects of sodium chloride, Glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strains. Appl Environ Microbiol. 76(5):1433-1441.
Competition of Listeria monocytogenes Serotype 1/2a and 4b strains in mixed culture biofilms Reprint Icon - (Peer Reviewed Journal)
Pan, Y., Breidt, F., Kathariou, S. 2009. Competition of Listeria monocytogenes Serotype 1/2a and 4b strains in mixed culture biofilms. Applied and Environmental Microbiology. 75(18):5846-5852.
Microbiological spoilage of fruits and vegetables Reprint Icon - (Book / Chapter)
Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. 2009. Microbiological spoilage of fruits and vegetables. In: Compendium of the microbiological spoilage of fruits and vegetables. p. 135-183.
Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acid resistance compared to human outbreak strains Reprint Icon - (Peer Reviewed Journal)
Oh, D., Pan, Y., Berry, E.D., Cooley, M.B., Mandrell, R.E., Breidt, F. 2009. Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acid resistance compared to human outbreak strains. Journal of Food Protection. 72(3):503-509.
Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions Reprint Icon - (Peer Reviewed Journal)
Kreske, A.C., Bjornsdottir, K., Breidt, F., Hassan, H. 2008. Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions. Journal of Food Protection. 71(12):2404-2409.
Fruit and Vegetables - (Book / Chapter) - (20-Jan-08)
Development of preservation prediction chart for long term storage of fermented cucumber Reprint Icon - (Peer Reviewed Journal)
Kim, J., Breidt, F. 2007. Development of preservation prediction chart for long term storage of fermented cucumber. Korean Journal of Life Sciences. 17(12):1616-1621.
Enumeration of Viable Listeria monocytogenes Cells by Real-Time PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of Dead Cells Reprint Icon - (Peer Reviewed Journal)
Pan, Y. and Breidt, F. 2007. Enumeration of Viable Listeria monocytogenes Cells by Real-Time PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of Dead Cells. Appl. Environ. Microbiol. 73(24):8028-8031
DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations Reprint Icon - (Peer Reviewed Journal)
Plengvidhya, V., Breidt, F., Lu, Z., Fleming, H.P. 2007. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Applied and Environmental Microbiology. 73(23):7697-7702.
Survival of Escherichia coli O157:H7 Isolates in Acetic Acid Solutions is Influenced by the Source of Isolation - (Abstract Only)
Oh DH, Pan Y, Berry ED, Mandrell RE, Cooley MB, Breidt F. 2007. Survival of Escherichia coli O157:H7 Isolates in Acetic Acid Solutions is Influenced by the Source of Isolation. International Association for Food Protection Proceedings.
Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Hayes, J.S., Mcfeeters, R.F. 2007. Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C. Journal of Food Protection. 70(11):2638-2641.
New Functionalities of PA6,6 Fabric Modified by Atmospheric Pressure Plasma and Grafted Glycidyl Methacrylate Derivatives - (Peer Reviewed Journal)
Gawish, S.M., Ramadan, A.M., Cornelius, C.E., Bourham, M.A., Matthews, S.R., Mccord, M.G., Wafa, D.M., Breidt, F. 2007. New Functionalities of PA6,6 Fabric Modified by Atmospheric Pressure Plasma and Grafted Glycidyl Methacrylate Derivatives. Textile Research Journal 77(2):92-104.
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
Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine Reprint Icon - (Peer Reviewed Journal)
Yoon, S., Barrangou-Poueys, R., Breidt, F., Fleming, H.P. 2007. Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine. Journal of Microbiology and Biotechnology. 17(2):262-270.
Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment Reprint Icon - (Peer Reviewed Journal)
Pan Y, Breidt F, Kathariou S. 2006. Resistance of Listeria monocytogenes in biofilms to sanitizing agents and starvation in a simulated food processing environment. Appl Environ Microbiol 72 (12):7711-7717
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.
Quantifying the significance of phage attack on starter cultures: A mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut Reprint Icon - (Peer Reviewed Journal)
Mudgal, P., Breidt, F., Lubkin, S., Sandeep, K.P. 2006. Quantifying the significance of phage attack on starter cultures: A mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut. Applied and Environmental Microbiology. 72:3908-3195.
Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions Reprint Icon - (Peer Reviewed Journal)
Dougherty, D.P., Da Conceicao Neta, E.R., McFeeters, R.F., Lubkin, S.R., Breidt, F. 2006. Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions. Journal of Agricultural and Food Chemistry. 54:6021-6029.
Atmospheric Plasma-Aided Biocidal Finishes for Nonwoven Polypropylene Fabrics. Part 2: Functionality of Synthesized Fabrics - (Peer Reviewed Journal)
Wafa, D.M., Breidt, F., Gawish, S.M., Matthews, S.R., Bourham, M.A. (2007)Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. part 2: functionality of synthesized fabrics. Journal of Polymer Science.
Atmospheric Plasma-Aided Biocidal Finishes for Nonwoven Polypropylene Fabrics. Part I: Synthesis and Characterization - (Peer Reviewed Journal)
Gawish, S.M., Matthews, S.R., Wafa, D.M., Breidt, F., Bourham, M.A. (2007)Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. part i: synthesis and characterization. Journal of Polymer Science. 103:1900-1910
Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments Reprint Icon - (Peer Reviewed Journal)
Bjornsdottir K, Breidt F, McFeeters RF. 2006. Protective effects of organic acids on survival of Escherichia coli 0157:H7 in acidic environments. Appl Environ Microbio 72:660-664.
Safety of Minimally Processed, Acidified and Fermented Vegetable Products Reprint Icon - (Book / Chapter)
Breidt, F. 2006. Safety of minimally processed, acidified and fermented vegetable products. In: Sapers, G.M., Gorny, J.R., Yousef, A.E., editors. Microbiology of Fruits and Vegetables. Boca Raton, FL: CRC Press. p. 313-335.
Identifications of Predominant Bacterial Isolates from the Fermenting Kimchi Using Its-Pcr and Partial 16s Rdna Sequence Analyses Reprint Icon - (Peer Reviewed Journal)
Chin, H.S., Breidt, F., Fleming, H.P., Shin, W., Yoon, S. 2006. Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses. Journal of Microbiology and Biotechnology. 16:68-76.
Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit Reprint Icon - (Peer Reviewed Journal)
Mattos, F.R., Fasina, O.O., Reina, L.R., Fleming, H.P., Breidt, F., Damasceno, G.S., Passos, F. 2005. Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit. Journal of Food Science. 50(5):E324-E330.
Sequence analysis of the Lactobacillus plantarum bacteriophage phi JL-1 - (Peer Reviewed Journal)
Lu, Z., Altermann, E., Breidt, F., Predki, P., Fleming, H.P., Klaenhammer, T.R. 2005. Sequence analysis of the Lactobacillus plantarum bacteriophage phi JL-1. Gene. 348:45-54.
Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Hayes, J.S., Osborne, J.A., McFeeters, R.F. 2005. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. Journal of Food Protection. 68:305-310.
Processing and Safety Reprint Icon - (Book / Chapter)
Breidt, F., Costilow, R.N. 2004. Processing and safety. In: Acidified Foods: Principles of Handling and Preservation. St. Charles, IL: Pickle Packers International, Inc., p. 5-1-5-16.
Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles - (Peer Reviewed Journal)
Reina, L.D., Breidt, F., Fleming, H.P., Kathariou, S. 2005. Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles. Journal of Food Science. 70:M7-M11.
A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations Reprint Icon - (Peer Reviewed Journal)
Breidt, F. 2004. A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations. Journal of Food Science. 69(1):30-32.
Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation - (Peer Reviewed Journal)
Plengvidhya, V., Breidt, F., Fleming, H.P. 2004. Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation. International Journal of Food Microbiology. 93:287-296.
Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Hayes, J.S., McFeeters, R.F. 2004. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products. Journal of Food Protection. 67:12-18.
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.
Bacteriophage ecology in commercial sauerkraut fermentations Reprint Icon - (Peer Reviewed Journal)
Lu, Z., Breidt, F., Plengvidhya, V., Fleming, H.P. 2003. Bacteriophage ecology in commercial sauerkraut fermentations. Applied and Environmental Microbiology. 69(6):3192-3202.
Isolation and Characterization of a Lactobacillus Plantarum Bacteriophage, Jl-1, from a Cucumber Fermentation - (Peer Reviewed Journal)
Lu, Z., Breidt, F., Fleming, H.P., Altermann, E., Klaenhammer, T.R. 2003. Isolation and characterization of a Lactobacillus plantarum bacteriophage, JL-1, from a cucumber fermentation. International Journal of Food Microbiology. 84:225-235.
Bag-in-box technology: Pilot system for process-ready, fermented cucumbers Reprint Icon - (Peer Reviewed Journal)
Fleming, H.P., Humphries, E.G., Fasina, O.O., McFeeters, R.F., Thompson, R.L., Breidt, F. 2002. Bag-in-box technology: Pilot system for process-ready, fermented cucumbers. Pickle Pak Science. VIII:1-8.
Discovering lactic acid bacteria by genomics Reprint Icon - (Peer Reviewed Journal)
Klaenhammer, T., Altermann, E., Arigoni, F., Bolotin, A., Breidt, F., Broadbent, J., Cano, R., Chaillou, S., Deutscher, J., Gasson, M. 2002. Discovering lactic acid bacteria by genomics. Antonie Van Leeuwenhoek. 82:29-58.
Zonierung Von Intakten Bakteriophagen - (Research Notes)
Barrangou, R., Breidt, F., Schroen, D. 2002. Zonierung von intakten bakteriophagen. Git Labor-Fachzeitschrift.4:470-471.
Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation Reprint Icon - (Peer Reviewed Journal)
Barrangou, R., Yoon, S.S., Breidt, F., Fleming, H.P., Klaenhammer, T.R. 2002. Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation. Applied and Environmental Microbiology. 68:5452-5458.
Bacterial Contamination of Cucumber Fruit Through Adhesion - (Peer Reviewed Journal)
Reina, L.D., Fleming, H.P., Breidt, F. 2002. Bacterial contamination of cucumber fruit through adhesion. Journal of Food Protection 65:1881-1887.
Identification and Characterization of Leuconostoc Fallax Strains Isolated from An Industrial Sauerkraut Fermentation - (Peer Reviewed Journal)
Barrangou, R., Yoon, S., Breidt, F., Fleming, H.P., Klaenhammer, T.R. 2002. Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. Applied and Environmental Microbiology. 68 (6):2877-2884.
Energy-Based Dynamic Model for Variable Temperature Batch Fermentation by Lactococcus Lactis - (Peer Reviewed Journal)
Dougherty, D.P., Breidt, F., McFeeters, R.F., Lubkin, S.R. 2002. Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis. Applied and Environmental Microbiology. 68:2468-2478.
Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut - (Peer Reviewed Journal)
Yoon, S.S., Barrangou-Poueys, R., Breidt, F., Klaenhammer, T.R., Fleming, H.P. 2002. Isolation and characterization of bacteriophages from fermenting sauerkraut. Applied and Environmental Microbiology. 68:973-976.
Survival of Escherichia coli O157:H7 in cucumber fermentation brines Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Caldwell, J.M. 2011. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. Journal of Food Science. 76(3):M198-M203.
Characterization of a Lytic Lactobacillus Plantarum Bacteriophage and Molecular Cloning of a Lysin Gene in Escherichia Coli - (Peer Reviewed Journal)
Yoon, S., Kim, J., Breidt, F., Fleming, H.P. 2001. Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli. Intern. J. Food Microbiol. 65:63-74.
Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice - (Peer Reviewed Journal)
Unal, R., Fleming, H.P., McFeeters, R.F., Thompson, R.L., Breidt, F., Giesbrecht, F.G. 2001. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. J. Food Prot. 64:189-194.
Reduction of Microflora of Whole Pickling Cucumbers by Blanching - (Peer Reviewed Journal)
Breidt, F., Hayes, J.S., Fleming, H.P. 2000. Reduction of microflora of whole pickling cucumbers by blanching. J. Food Sci. 65:1354-1358.
Cell Surface Localization and Processing of the Comg Proteins, Required for DNA Binding During Transformation of Bacillus Subtilis - (Peer Reviewed Journal)
Chung, Y.S., Breidt, F., Dubnau, D. 1998. Cell surface localization and processing of the ComG proteins, required for DNA binding during transformation of bacillus subtilis. Mol. Microbiol. 29:905-913.
Fermented and Acidified Vegetables - (Book / Chapter) - (01-Jun-98)
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Last Modified: 4/19/2014
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