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United States Department of Agriculture

Agricultural Research Service

Related Topics

Frederick Breidt
Food Science Research
Microbiology

Phone: (919) 513-0186
Fax: (919) 513-0180

322 SCHAUB HALL
BOX 7624, NCSU
RALEIGH , NC 276957624

Projects
Preservation and Utilization of Vegetables to Produce Safe, High Quality Products and Reduce Waste
Appropriated (D)
  Accession Number: 428731
Intervention Strategies for Controlling Human Pathogens Associated with Fermented and Acidified Vegetables
Appropriated (D)
  Accession Number: 430619

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid -
Complete genome sequences of Escherichia coli O157:H7 strains SRCC 1675 and 28RC that vary in acid resistance -
Baranzoni, G., Fratamico, P.M., Reichenberger, E.R., Kim, G., Breidt, F., Kay, K., Oh, D. 2016. Complete genome sequences of Escherichia coli O157:H7 strains SRCC 1675 and 28RC that vary in acid resistance. Genome Announcements. 4:4. doi: 10.1128/genomeA.00743-16.
Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods Reprint Icon -
Medina-Pradas, E., Perez Diaz, I.M., Breidt, F., Hayes, J.S., Franco, W., Butz, N., Azcarate-Peril, A. 2016. Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods. Journal of Food Science. 80(1):M121-M129. doi: 10.1111/1750-3841.13158.
Acid Resistance and molecular characterization of Escherichia coli O157:H7 and different non-O157 Shiga toxin-producing E. coli serogroups -
Kim, G., Breidt, F., Fratamico, P.M., Oh, D. 2015. Acid Resistance and molecular characterization of Escherichia coli O157:H7 and different non-O157 Shiga toxin-producing E. coli serogroups. Journal of Food Science. doi: 10.1111/1750.3841.12996.
Acid resistance and molecular characterization of Escherichia coli O157:H7 and different Non-O157 shiga toxin-producing E. coli serogroups Reprint Icon -
Kim, G., Breidt, F., Fratamico, P.M., Oh, D. 2015. Acid resistance and molecular characterization of Escherichia coli O157:H7 and different Non-O157 shiga toxin-producing E. coli serogroups. Journal of Food Science. 80(10):M2257-M2264. doi: 10.1111/1750-3841.12996.
Resistance of Listeria monocytogenes biofilms to sanitizing agents -
Azizoglu, R., Dutta, V., Kathariou, S., Breidt, F. 2015. Resistance of Listeria monocytogenes biofilms to sanitizing agents. Book Chapter. In: A. L. Pometto III and Ali Demirci (ed). Biofilms in the Food Environment. Wiley-Blackwell Publishing.
Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC Reprint Icon -
Reina, L., Perez Diaz, I.M., Breidt, F., Azcarate-Peril, M., Medina, E., Butz, N. 2015. Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC. International Journal of Food Microbiology. 203:35-40. 10.1016/j.ijfoodmicro.2015.03.007.
Investigation of carbon storage regulation network (csr genes) and phenotypic differences between acid sensitive and resistant Escherichia coli O157:H7 strains -
Kay, K., Fratamico, P.M., Grunden, A., Oh, D., Breidt, F. 2015. Investigation of carbon storage regulation network (csr genes) and phenotypic differences between acid sensitive and resistant Escherichia coli O157:H7 strains. Meeting Abstract. meeting abstract.
Microbial ecology of watery kimchi Reprint Icon -
Kyung, K., Medina-Pradas, E., Kim, S., Lee, Y., Kim, K., Choi, J., Cho, J., Chung, C., Barrangou, R., Breidt, F. 2015. Microbial ecology of watery kimchi. Journal of Food Science. 80(5):M1031-M1038.
Escherichia coli O157:H7 bacteriophage (phi)241 isolated from an industrial cucumber fermentation at high acidity and salinity Reprint Icon -
Lu, Z., Breidt, F. 2015. Escherichia coli O157:H7 bacteriophage (phi)241 isolated from an industrial cucumber fermentation at high acidity and salinity. Frontiers in Microbiology. 6:67. doi: 10.3389/fmicb.2015.00067.
Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium Reprint Icon -
Yang, Z., Meng, X., Breidt, F., Dean, L.L., Arritt, F.M. 2015. Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium. Journal of Food Protection. 78(4):728-737.
Fermented and Acidified Vegetables -
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 Reprint Icon -
Breidt, F., Kay, K.L., Osborne, J., Ingham, B., Arritt, F. 2014. Thermal processing of acidified foods with pH 4.1 to pH 4.6. Food Protection Trends. 34(3):132-138.
Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank Reprint Icon -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
Development of preservation prediction chart for long term storage of fermented cucumber Reprint Icon -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 I: SYNTHESIS AND CHARACTERIZATION -
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
ATMOSPHERIC PLASMA-AIDED BIOCIDAL FINISHES FOR NONWOVEN POLYPROPYLENE FABRICS. PART 2: FUNCTIONALITY OF SYNTHESIZED FABRICS -
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.
Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
Barrangou, R., Breidt, F., Schroen, D. 2002. Zonierung von intakten bakteriophagen. Git Labor-Fachzeitschrift.4:470-471.
BACTERIAL CONTAMINATION OF CUCUMBER FRUIT THROUGH ADHESION -
Reina, L.D., Fleming, H.P., Breidt, F. 2002. Bacterial contamination of cucumber fruit through adhesion. Journal of Food Protection 65:1881-1887.
Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation -
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.
IDENTIFICATION AND CHARACTERIZATION OF LEUCONOSTOC FALLAX STRAINS ISOLATED FROM AN INDUSTRIAL SAUERKRAUT FERMENTATION -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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Last Modified: 5/2/2016
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