Ilenys Perez-Diaz

Adjunct Associate Professor
Department of Food, Bioprocessing and Nutrition Sciences
Schaub Food Science Building, Room 322D
idiazmu@ncsu.edu WebsiteEducation
B.S. Industrial Microbiology University of Puerto Rico 1998
Ph.D. Microbiology University of Wisconsin 2005
Area(s) of Expertise
- Develop microbiology-based technologies for the improvement of the quality, safety and value of the commercially available vegetable products
- Develop improved techniques to prevent the growth of spoilage microorganisms and assure the inactivation of pathogenic bacteria in acidified vegetable products
- Study the microbial diversity present in fermented vegetables, primarily cucumbers
Publications
- Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations , Microbiology Resource Announcements (2022)
- Growth of gamma-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients , MICROBIOLOGY SPECTRUM (2022)
- Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives , JOURNAL OF FOOD SCIENCE (2022)
- Vegetable fermentations brined with low salt for reclaiming food waste , Journal of Food Science (2022)
- Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
- Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation , FRONTIERS IN MICROBIOLOGY (2020)
- Characterization of robustLactobacillus plantarumandLactobacillus pentosusstarter cultures for environmentally friendly low-salt cucumber fermentations , JOURNAL OF FOOD SCIENCE (2020)
- Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ? , FOOD MICROBIOLOGY (2020)
- Contribution of Leuconostocaceae to CO 2-mediated bloater defect in cucumber fermentation * , FOOD MICROBIOLOGY (2020)
- Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations , FOOD MICROBIOLOGY (2020)