Fermented & Acidified Foods and Sweetpotatoes group from left to right: Mr. Robert Price, Biological Science Technician; Mrs. Sandra Parker, Program Support Assistant; Dr. Suzanne Johanningsmeier, Research Food Technologist; Mrs. Rong Reynolds, Food Technologist; Dr. Ilenys Perez-Diaz, Microbiologist; Dr. Muquarrab Qureshi, Research Leader; Dr. Frederick Breidt, Microbiologist
Peanut group from left to right: Mr. Thien Vu, Dr. Adam Redhead (PostDoc), Dr. Lisa Dean, Mr. Ron Harding, Ms. Amanda Kaufman, Mr. Keith Hendrix, Dr. Ondulla Toomer, Ms. Sabrina Whitley-Ferrill
After ARS’s pickle pasteurization work helped reduce spoilage in the industry, pickles became less expensive, and dill pickle slices became popular on burgers in restaurants everywhere.
Metabolite profiling by GCxGC-ToFMS
Lactobacillus plantarum on the surface of a cucumber
Sweetpotato juice
Peanut plants in the field
Peanuts for harvest
Large scale peanut roasting
Peanut skins
