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Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.

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Title: Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.
Authors: Pérez-Díaz IM; USDA-Agriculture Research Service, SEA, Food Science Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC, 27695, USA. Electronic address: Ilenys.Perez-Diaz@ars.usda.gov., Hayes JS; USDA-Agriculture Research Service, SEA, Food Science Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC, 27695, USA., Medina E; Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, 27695, USA; Department of Food Biotechnology, Instituto de La Grasa, (CSIC), Universitary Campus Pablo de Olavide, Building 46, Crta Utrera Km 1, Seville, 41013, Spain., Webber AM; USDA-Agriculture Research Service, SEA, Food Science Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC, 27695, USA., Butz N; Microbiome Core Facility, Department of Cell Biology and Physiology, School of Medicine, University of North Carolina, Chapel Hill, NC, 27599, USA., Dickey AN; Bioinformatics Research Center, North Carolina State University, Raleigh, NC, 27695, USA., Lu Z; Department of Molecular and Cellular Biology, Kennesaw State University, Kennesaw, GA, 30144, USA., Azcarate-Peril MA; Microbiome Core Facility, Department of Cell Biology and Physiology, School of Medicine, University of North Carolina, Chapel Hill, NC, 27599, USA.
Source: Food microbiology [Food Microbiol] 2019 Feb; Vol. 77, pp. 10-20. Date of Electronic Publication: 2018 Aug 07.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.
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  Data: <searchLink fieldCode="AU" term="%22Pérez-Díaz+IM%22">Pérez-Díaz IM</searchLink>; USDA-Agriculture Research Service, SEA, Food Science Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC, 27695, USA. Electronic address: Ilenys.Perez-Diaz@ars.usda.gov.<br /><searchLink fieldCode="AU" term="%22Hayes+JS%22">Hayes JS</searchLink>; USDA-Agriculture Research Service, SEA, Food Science Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC, 27695, USA.<br /><searchLink fieldCode="AU" term="%22Medina+E%22">Medina E</searchLink>; Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, 27695, USA; Department of Food Biotechnology, Instituto de La Grasa, (CSIC), Universitary Campus Pablo de Olavide, Building 46, Crta Utrera Km 1, Seville, 41013, Spain.<br /><searchLink fieldCode="AU" term="%22Webber+AM%22">Webber AM</searchLink>; USDA-Agriculture Research Service, SEA, Food Science Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC, 27695, USA.<br /><searchLink fieldCode="AU" term="%22Butz+N%22">Butz N</searchLink>; Microbiome Core Facility, Department of Cell Biology and Physiology, School of Medicine, University of North Carolina, Chapel Hill, NC, 27599, USA.<br /><searchLink fieldCode="AU" term="%22Dickey+AN%22">Dickey AN</searchLink>; Bioinformatics Research Center, North Carolina State University, Raleigh, NC, 27695, USA.<br /><searchLink fieldCode="AU" term="%22Lu+Z%22">Lu Z</searchLink>; Department of Molecular and Cellular Biology, Kennesaw State University, Kennesaw, GA, 30144, USA.<br /><searchLink fieldCode="AU" term="%22Azcarate-Peril+MA%22">Azcarate-Peril MA</searchLink>; Microbiome Core Facility, Department of Cell Biology and Physiology, School of Medicine, University of North Carolina, Chapel Hill, NC, 27599, USA.
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  Data: <searchLink fieldCode="JN" term="%228601127%22">Food microbiology</searchLink> [Food Microbiol] 2019 Feb; Vol. 77, pp. 10-20. <i>Date of Electronic Publication: </i>2018 Aug 07.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>8601127 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1095-9998 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2207400020%22">07400020 </searchLink><i>NLM ISO Abbreviation: </i>Food Microbiol <i>Subsets: </i>MEDLINE
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