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Items: 1 to 50 of 62

1.

Understanding the drivers of sensitive behavior using Poisson regression from quantitative randomized response technique data.

Cao M, Breidt FJ, Solomon JN, Conteh A, Gavin MC.

PLoS One. 2018 Sep 28;13(9):e0204433. doi: 10.1371/journal.pone.0204433. eCollection 2018.

2.

Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient Limitation.

Kay KL, Breidt F, Fratamico PM, Baranzoni GM, Kim GH, Grunden AM, Oh DH.

Front Microbiol. 2017 Jul 26;8:1404. doi: 10.3389/fmicb.2017.01404. eCollection 2017.

3.

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products.

Fan S, Breidt F, Price R, Pérez-Díaz I.

J Food Sci. 2017 Jan;82(1):167-173. doi: 10.1111/1750-3841.13579. Epub 2016 Dec 16.

PMID:
27984668
4.

Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid.

Kim GH, Fratamico P, Breidt F, Oh DH.

J Appl Microbiol. 2016 Nov;121(5):1416-1426. doi: 10.1111/jam.13223. Epub 2016 Sep 5.

PMID:
27377411
5.

Laplace Variational Approximation for Semiparametric Regression in the Presence of Heteroskedastic Errors.

Bugbee BD, Breidt FJ, van der Woerd MJ.

J Comput Graph Stat. 2016;25(1):225-245. Epub 2016 Mar 9.

6.

Complete Genome Sequences of Escherichia coli O157:H7 Strains SRCC 1675 and 28RC, Which Vary in Acid Resistance.

Baranzoni GM, Fratamico PM, Reichenberger ER, Kim GH, Breidt F, Kay K, Oh DH.

Genome Announc. 2016 Jul 28;4(4). pii: e00743-16. doi: 10.1128/genomeA.00743-16.

7.

Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods.

Medina E, Pérez-Díaz IM, Breidt F, Hayes J, Franco W, Butz N, Azcarate-Peril MA.

J Food Sci. 2016 Jan;81(1):M121-9. doi: 10.1111/1750-3841.13158. Epub 2015 Nov 25.

8.

Acid Resistance and Molecular Characterization of Escherichia coli O157:H7 and Different Non-O157 Shiga Toxin-Producing E. coli Serogroups.

Kim GH, Breidt F, Fratamico P, Oh DH.

J Food Sci. 2015 Oct;80(10):M2257-64. doi: 10.1111/1750-3841.12996. Epub 2015 Sep 16.

PMID:
26375176
9.

Microbial ecology of watery kimchi.

Kyung KH, Medina Pradas E, Kim SG, Lee YJ, Kim KH, Choi JJ, Cho JH, Chung CH, Barrangou R, Breidt F.

J Food Sci. 2015 May;80(5):M1031-8. doi: 10.1111/1750-3841.12848. Epub 2015 Apr 6.

PMID:
25847522
10.

Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium.

Yang Z, Meng X, Breidt F Jr, Dean LL, Arritt FM.

J Food Prot. 2015 Apr;78(4):728-37. doi: 10.4315/0362-028X.JFP-14-478.

PMID:
25836398
11.

Characterization of the microbial diversity in yacon spontaneous fermentation at 20 °C.

Reina LD, Pérez-Díaz IM, Breidt F, Azcarate-Peril MA, Medina E, Butz N.

Int J Food Microbiol. 2015 Jun 16;203:35-40. doi: 10.1016/j.ijfoodmicro.2015.03.007. Epub 2015 Mar 7.

12.

Escherichia coli O157:H7 bacteriophage Φ241 isolated from an industrial cucumber fermentation at high acidity and salinity.

Lu Z, Breidt F.

Front Microbiol. 2015 Feb 17;6:67. doi: 10.3389/fmicb.2015.00067. eCollection 2015.

13.

Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 3.

Breidt F Jr, Kay K, Cook J, Osborne J, Ingham B, Arritt F.

J Food Prot. 2013 Jul;76(7):1245-9. doi: 10.4315/0362-028X.JFP-12-528.

PMID:
23834800
14.

Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tank.

Caldwell JM, Juvonen R, Brown J, Breidt F.

Int J Syst Evol Microbiol. 2013 Oct;63(Pt 10):3609-16. doi: 10.1099/ijs.0.047886-0. Epub 2013 Apr 19.

PMID:
23606479
15.

Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.

Breidt F, Medina E, Wafa D, Pérez-Díaz I, Franco W, Huang HY, Johanningsmeier SD, Kim JH.

J Food Sci. 2013 Mar;78(3):M470-6. doi: 10.1111/1750-3841.12057.

PMID:
23458751
16.

Autocovariance Structures for Radial Averages in Small Angle X-Ray Scattering Experiments.

Breidt FJ, Erciulescu A, van der Woerd M.

J Time Ser Anal. 2012 Sep 1;33(5):704-717. Epub 2012 May 18.

17.

Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.

Lu HJ, Breidt F Jr, Pérez-Díaz I.

J Food Sci. 2013 Feb;78(2):M264-9. doi: 10.1111/j.1750-3841.2012.02968.x. Epub 2013 Jan 18.

PMID:
23330823
18.

Bacteriophage ecology in a commercial cucumber fermentation.

Lu Z, Pérez-Díaz IM, Hayes JS, Breidt F.

Appl Environ Microbiol. 2012 Dec;78(24):8571-8. doi: 10.1128/AEM.01914-12. Epub 2012 Sep 28.

19.

Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning-electrospraying hybrid process for use in protective applications.

Vitchuli N, Shi Q, Nowak J, Kay K, Caldwell JM, Breidt F, Bourham M, McCord M, Zhang X.

Sci Technol Adv Mater. 2011 Sep 7;12(5):055004. eCollection 2011 Oct.

20.

Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions.

Lu HJ, Breidt F Jr, Pérez-Díaz IM, Osborne JA.

J Food Prot. 2011 Jun;74(6):893-8. doi: 10.4315/0362-028X.JFP-10-404.

PMID:
21669064
21.

Survival of Escherichia coli O157:H7 in cucumber fermentation brines.

Breidt F Jr, Caldwell JM.

J Food Sci. 2011 Apr;76(3):M198-203. doi: 10.1111/j.1750-3841.2011.02045.x. Epub 2011 Mar 4.

PMID:
21535844
22.

Properties of antibacterial polypropylene/nanometal composite fibers.

Gawish SM, Avci H, Ramadan AM, Mosleh S, Monticello R, Breidt F, Kotek R.

J Biomater Sci Polym Ed. 2012;23(1-4):43-61. doi: 10.1163/092050610X541944. Epub 2010 Dec 13.

PMID:
21156104
23.

Modeling the effects of sodium chloride, acetic acid, and intracellular pH on survival of Escherichia coli O157:H7.

Hosein AM, Breidt F Jr, Smith CE.

Appl Environ Microbiol. 2011 Feb;77(3):889-95. doi: 10.1128/AEM.02136-10. Epub 2010 Nov 29.

24.

Sequence analysis of Leuconostoc mesenteroides bacteriophage Phi1-A4 isolated from an industrial vegetable fermentation.

Lu Z, Altermann E, Breidt F, Kozyavkin S.

Appl Environ Microbiol. 2010 Mar;76(6):1955-66. doi: 10.1128/AEM.02126-09. Epub 2010 Jan 29.

25.

Synergistic effects of sodium chloride, glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strains.

Pan Y, Breidt F Jr, Gorski L.

Appl Environ Microbiol. 2010 Mar;76(5):1433-41. doi: 10.1128/AEM.02185-09. Epub 2010 Jan 4.

26.

Competition of Listeria monocytogenes serotype 1/2a and 4b strains in mixed-culture biofilms.

Pan Y, Breidt F Jr, Kathariou S.

Appl Environ Microbiol. 2009 Sep;75(18):5846-52. doi: 10.1128/AEM.00816-09. Epub 2009 Jul 31.

27.
28.

Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions.

Kreske AC, Bjornsdottir K, Breidt F Jr, Hassan H.

J Food Prot. 2008 Dec;71(12):2404-9.

PMID:
19244891
29.

Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine.

Yoon SS, Barrangou-Poueys R, Breidt F Jr, Fleming HP.

J Microbiol Biotechnol. 2007 Feb;17(2):262-70.

30.
31.

Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.

Pérez-Díaz IM, Kelling RE, Hale S, Breidt F, McFeeters RF.

J Food Sci. 2007 Sep;72(7):M240-5.

PMID:
17995647
32.
33.

DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

Plengvidhya V, Breidt F Jr, Lu Z, Fleming HP.

Appl Environ Microbiol. 2007 Dec;73(23):7697-702. Epub 2007 Oct 5.

34.

Comparative genomics of the lactic acid bacteria.

Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V, Grigoriev I, Lou Y, Rohksar D, Lucas S, Huang K, Goodstein DM, Hawkins T, Plengvidhya V, Welker D, Hughes J, Goh Y, Benson A, Baldwin K, Lee JH, Díaz-Muñiz I, Dosti B, Smeianov V, Wechter W, Barabote R, Lorca G, Altermann E, Barrangou R, Ganesan B, Xie Y, Rawsthorne H, Tamir D, Parker C, Breidt F, Broadbent J, Hutkins R, O'Sullivan D, Steele J, Unlu G, Saier M, Klaenhammer T, Richardson P, Kozyavkin S, Weimer B, Mills D.

Proc Natl Acad Sci U S A. 2006 Oct 17;103(42):15611-6. Epub 2006 Oct 9.

35.

Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment.

Pan Y, Breidt F Jr, Kathariou S.

Appl Environ Microbiol. 2006 Dec;72(12):7711-7. Epub 2006 Sep 29.

36.

Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions.

Dougherty DP, Da Conceicao Neta ER, McFeeters RF, Lubkin SR, Breidt F Jr.

J Agric Food Chem. 2006 Aug 9;54(16):6021-9.

PMID:
16881711
38.

Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments.

Bjornsdottir K, Breidt F Jr, McFeeters RF.

Appl Environ Microbiol. 2006 Jan;72(1):660-4.

39.

Sequence analysis of the Lactobacillus plantarum bacteriophage PhiJL-1.

Lu Z, Altermann E, Breidt F, Predki P, Fleming HP, Klaenhammer TR.

Gene. 2005 Mar 28;348:45-54.

PMID:
15777728
40.

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines.

Breidt F Jr, Hayes JS, Osborne JA, McFeeters RF.

J Food Prot. 2005 Feb;68(2):305-10.

PMID:
15726973
41.

Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation.

Plengvidhya V, Breidt F Jr, Fleming HP.

Int J Food Microbiol. 2004 Jun 15;93(3):287-96.

PMID:
15163585
42.
43.

Bacteriophage ecology in commercial sauerkraut fermentations.

Lu Z, Breidt F, Plengvidhya V, Fleming HP.

Appl Environ Microbiol. 2003 Jun;69(6):3192-202.

44.

Isolation and characterization of a Lactobacillus plantarum bacteriophage, phiJL-1, from a cucumber fermentation.

Lu Z, Breidt F Jr, Fleming HP, Altermann E, Klaenhammer TR.

Int J Food Microbiol. 2003 Jul 25;84(2):225-35.

PMID:
12781945
45.

Bacterial contamination of cucumber fruit through adhesion.

Reina LD, Fleming HP, Breidt F Jr.

J Food Prot. 2002 Dec;65(12):1881-7.

PMID:
12495005
46.

Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation.

Barrangou R, Yoon SS, Breidt F Jr, Fleming HP, Klaenhammer TR.

Appl Environ Microbiol. 2002 Nov;68(11):5452-8.

47.

Discovering lactic acid bacteria by genomics.

Klaenhammer T, Altermann E, Arigoni F, Bolotin A, Breidt F, Broadbent J, Cano R, Chaillou S, Deutscher J, Gasson M, van de Guchte M, Guzzo J, Hartke A, Hawkins T, Hols P, Hutkins R, Kleerebezem M, Kok J, Kuipers O, Lubbers M, Maguin E, McKay L, Mills D, Nauta A, Overbeek R, Pel H, Pridmore D, Saier M, van Sinderen D, Sorokin A, Steele J, O'Sullivan D, de Vos W, Weimer B, Zagorec M, Siezen R.

Antonie Van Leeuwenhoek. 2002 Aug;82(1-4):29-58. Review.

48.

Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation.

Barrangou R, Yoon SS, Breidt F Jr, Fleming HP, Klaenhammer TR.

Appl Environ Microbiol. 2002 Jun;68(6):2877-84.

49.

Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis.

Dougherty DP, Breidt F Jr, McFeeters RF, Lubkin SR.

Appl Environ Microbiol. 2002 May;68(5):2468-78.

50.

Isolation and characterization of bacteriophages from fermenting sauerkraut.

Yoon SS, Barrangou-Poueys R, Breidt F Jr, Klaenhammer TR, Fleming HP.

Appl Environ Microbiol. 2002 Feb;68(2):973-6.

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