Ilenys Perez-Diaz

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)
• Vegetable fermentations brined with low salt for reclaiming food waste , JOURNAL OF FOOD SCIENCE (2022)
• Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations , FOOD MICROBIOLOGY (2021)
• 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)
• Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium , FOOD SCIENCE & NUTRITION (2020)