Food Protection Trends - July/August 2020 - 262

16.	 Fleming, H. P., R. F. McFeeters, and M. A.
Daeschel. 1985. The lactobacilli, pediococci,
and leuconostocs: Vegetable products. In
S. E. Gilliland (ed). Bacterial starter cultures
for foods. Boca Raton, FL. FLCRC Press, Inc.
p. 97-118.

27.	 Kim, D.-H., H. P. Song, H. S. Yook, Y. G. Ryu,
and M. W. Byun. 2004. Isolation of enteric
pathogens in the fermentation process of
kimchi (Korean fermented vegetables) and its
radicidation by gamma irradiation. Food Cont.
15:441-445.

17.	 Fleming, H. P., R. L. Thompson, T. A.
Bell, and L. H. Hontz. 1978. Controlled
fermentation of sliced cucumbers. J. Food Sci.
43:888-891

28.	 Kyung, K., E. Medina-Pradas, S. Kim, Y. Lee,
K. Kim, J. Choi, J. Cho, C. Chung, R. Barrangou,
and F. Breidt. 2015. Microbial ecology of
watery kimchi. J. Food Sci. 80:M1031-
M1038.

18.	 Franco, W., S. D. Johanningsmeier, J. Lu,
J. Demo, E. Wilson, and L. Moeller. 2016.
Cucumber fermentation, Chapter 7. In S.
Paramithiotis (ed). Lactic acid fermentation
of fruits and vegetables. Boca Raton, FL:
CRC Press. pp. 107-155.
19.	 Gonzalez-Quijano, G. K., L. Dorantes-Alverez,
H. Hernaneez-Sanchez, M. E. Jaramillo-Flores,
M. D. J. Perea-Flores, A.V.-P. de Leon, and C.
Hernandez-Rogriguez. 2014. Halotolerance
and survival kinetics of lactic acid bacteria
isolated from jalapeno pepper (Capsicum annuum L.) fermentation. J. Food Sci. 79:M1545-
M1553.
20.	 Inatsu, Y., M. L. Bari, S. Kawasaki, and
K. Isshiki. 2004. Survival of Escherichia coli
O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in
kimchi. J. Food Prot. 67:1497-1500.
21.	 Inatsu, Y., Y. Ohata, C. Ananchaipattana,
M. D. L. Bari, Y. Hosotani, and S. Kawasaki.
2016. Fate of Escherichia coli O157 cells inoculated into lightly pickled Chinese cabbage
during processing, storage and incubation
into artificial gastric juice. Biocontrol Sci.
21:51-56.
22.	 Ito, K. A., J. K. Chen, P. A. Lerke, M. L. Seeger,
and J. A. Unverferth. 1976. Effect of acid and
salt concentration in fresh-pack pickles on the
growth of Clostridium botulinum spores. Appl.
Env. Microbiol. 32:121-124.
23.	 Johanningsmeier, S. D., H. P. Fleming,
R. L. Thompson, and R. F. McFeeters.
2005. Chemical and sensory properties of
Leuconostoc mestenteriodes starter cultures of
differing malolactic phenotypes. J. Food Sci.
70:S343-S349.
24.	 Johanningsmeier, S. D., and R. F. McFeeters.
2013. Metabolism of lactic acid in fermented
cucumbers by Lactobacillus buchneri and
related species, potential spoilage organisms
in reduced salt fermentations. Food Microbiol.
35(2):129-135.
25.	 Johanningsmeier, S. D., and R. F. McFeeters.
2015. Metabolic footprinting of Lactobacillus
buchneri strain LA1147 during anaerobic
spoilage of fermented cucumbers. Int. J. Food
Microbiol. 215:40-48.
26.	 Kang, H.-J., and L. Bauer. 2014. Understanding and making kimchi. Available at: http://
farmtotable.colostate.edu/prepare-ferment/
kimchi.php#.XXK2-2Z7mUk. Accessed 2
September 2019.

262

29.	 LeFevre, E., and L. Round. 1919. A preliminary report on some halophylic bacteria.
J. Bacteriol. 4:177-182.
30.	 Lu, H. J., F. Breidt, and I. M. Pérez-Díaz.
2013. Development of an effective treatment
for a 5-log reduction of Escherichia coli in
refrigerated pickle products. J. Food Sci.
78:M264-M269.
31.	 Lu, Z., F. Breidt, V. Plengvidhya, and H. P.
Fleming. 2003. Bacteriophage ecology in
commercial sauerkraut fermentations. Appl.
Environ. Microbiol. 69:3192-3202.
32.	 MacDonald, R., and C. Reitmeier. 2017.
Food processing. In Understanding food
systems. Academic Press, New York, NY.
p. 179-225.
33.	 McDonald, L. C., H. P. Fleming, and H. M.
Hassan. 1990. Acid tolerance of Leuconostoc
mesenteroides and Lactobacillus plantarum.
Appl. Environ. Microbiol. 56:2120-2124.
34.	 McMurtrie, E. K., S. D. Johanningsmeier,
R. E. Price, and F. Breidt. 2019. Effect
of brine acidification on fermentation
microbiota and texture quality of cucumbers
fermented in calcium chloride brines. J. Food
Sci. 84:1129-1137.
35.	 Medina-Pradas, E., I. M. Pérez-Díaz,
F. Breidt, J. S. Hayes, W. Franco, N. Butz, and
A. Azcarate-Peril. 2016. Bacterial ecology of
fermented cucumber rising pH spoilage as
determined by non-culture based methods.
J. Food Sci. 80(1):M121-M129.
36.	 Medina-Pradas, E., I. M. Perez-Diaz,
A. Garrido-Fernandez, and F. N. ArroyoLopez. 2016. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and
spoilage. In A. Bevilacqua, M. Rosaria Corbo,
and M. Sinigaglia (eds). The microbiological
quality of food. Cambridge, MA: Woodhead
Publishing. p. 211-236.
37.	 National Advisory Committee on Microbiological Criteria for Foods (NACMCF).
1998. Hazard analysis critical control point
principles and application guidelines. J. Food
Prot. 61:1246-1259.
38.	 Nelson, V. E., and A. J. Beck. 1918. By-products of the fermentation of cabbage. J. Amer.
Chem. Soc. 40:1001-1005.

Food Protection Trends July/August

39.	 Nguyen-the, C., and F. Carlin. 1994. The
microbiology of minimally processed fresh
fruits and vegetables. Crit. Rev. Food Sci. Nutr.
34:371-401.
40.	 Niksic, M., S. E. Niebuhr, J. S. Dickson,
A. F. Mendonca, J. J. Koziczkowski, and J.
L. E. Ellingson. 2005. Survival of Listeria
monocytogenes and Escherichia coli O157:H7
during sauerkraut fermentation. J. Food Prot.
68:1367-1374.
41.	 Oliver, G., M. Oliver, and S. G. Nunez. 2000.
Fermented vegetable products. In R. K.
Robinson, C. A. Batt, and P. D. Patel (eds.),
Encyclopedia of food microbiology, vol. 2.
Academic Press, New York, NY. pp. 739-744.
42.	 Painter, J. A., R. M. Hoekstra, T. Ayers, R. V.
Tauxe, C. R. Braden, F. J. Angulo, and P. M.
Griffin. 2013. Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States,
1998-2008. Emerg. Infect. Dis. 19:407-415.
43.	 Park, D., B. Sidhu, and F. Shaw. 2013.
Kimchi: Determining the rapidity of acidification depending on temperature. Available
at: https://pdfs.semanticscholar.org/d1fe/
e5f434c6d28b2cdeeff948dc3817c3205544.
pdf. Accessed on: June 6, 2019.
44.	 Parmele, H. B., E. B. Fred, and W. H.
Peterson. 1927. Relation of temperature to
rate and type of fermentation and to quality of commercial sauerkraut. J. Agric. Res.
35:1021-1038.
45.	 Patra, J. K., G. Das, S. Paramithiotis, and
H. S. Shin. 2016. Kimchi and other widely
consumed traditional fermented foods of
Korea: A review. Front. Microbiol. 7: Article
1493, doi: 10.3389/fmicb.2016.01493.
46.	 Pederson, C. S., and M. N. Albury. 1969. The
sauerkraut fermentation. New York State Ag.
Exp. Station Bulletin Number 824. NY Ag.
Exp. Station, Cornell University, Ithaca, NY.
47.	 Prince, J. 2018. Fermented flavors driving
food, beverage innovation, Symrise says.
Nutritional Outlook. Available at: http://
www.nutritionaloutlook.com/food-beverage/
fermented-flavors-driving-food-beverage-innovation-symrise-says. Accessed April 25,
2019.
48.	 Russel, J. B. 1992. Another explanation for
the toxicity of fermentation acids at low pH:
anion accumulation versus uncoupling.
J. Appl. Bacteriol. 73:363-370.
49.	 Shin, J., K. B. Yoon, D. Y. Jeon, S. S. Oh,
K. H. Oh, G. T. Chung, S. W. Kim, and
S. H. Cho. 2016. Consecutive outbreaks of
enterotoxigenic Escherichia coli O6 in schools
in South Korea caused by contamination of
fermented vegetable kimchi. Foodborne Path.
Dis. 13:535-543.

https://pdfs.semanticscholar.org/d1fe/e5f434c6d28b2cdeeff948dc3817c3205544.pdf https://pdfs.semanticscholar.org/d1fe/e5f434c6d28b2cdeeff948dc3817c3205544.pdf https://pdfs.semanticscholar.org/d1fe/e5f434c6d28b2cdeeff948dc3817c3205544.pdf http://www.nutritionaloutlook.com/food-beverage/fermented-flavors-driving-food-beverage-innovation-symrise-says http://www.nutritionaloutlook.com/food-beverage/fermented-flavors-driving-food-beverage-innovation-symrise-says http://www.nutritionaloutlook.com/food-beverage/fermented-flavors-driving-food-beverage-innovation-symrise-says http://www.nutritionaloutlook.com/food-beverage/fermented-flavors-driving-food-beverage-innovation-symrise-says http://farmtotable.colostate.edu/prepare-ferment/kimchi.php#.XXK2-2Z7mUk http://farmtotable.colostate.edu/prepare-ferment/kimchi.php#.XXK2-2Z7mUk http://farmtotable.colostate.edu/prepare-ferment/kimchi.php#.XXK2-2Z7mUk

Food Protection Trends - July/August 2020

Table of Contents for the Digital Edition of Food Protection Trends - July/August 2020