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Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
Pérez-Díaz IM, Johanningsmeier SD, Anekella K, Pagán-Medina CG, Méndez-Sandoval L, Arellano C, Price R, Daughtry KV, Borges M, Bream C, Connelly L, Dieck SE, Levi MT, McMurtrie EK, Smith RE Jr, Theora JC, Wendland P, Gómez-Rodríguez F, Arroyo-López FN. Pérez-Díaz IM, et al. Among authors: pagan medina cg. Food Microbiol. 2021 Apr;94:103652. doi: 10.1016/j.fm.2020.103652. Epub 2020 Oct 4. Food Microbiol. 2021. PMID: 33279077
Vegetable fermentations brined with low salt for reclaiming food waste.
Little C, Cruz-Martínez V, St Fort DP, Pagán-Medina C, Page CA, Perez-Perez Y, Taveirne ME, Lee AM, Arroyo-González N, Santiago-Ortiz C, Pérez-Díaz IM. Little C, et al. J Food Sci. 2022 May;87(5):2121-2132. doi: 10.1111/1750-3841.16084. Epub 2022 Mar 28. J Food Sci. 2022. PMID: 35347716