Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

(2018) Erin K. McMurtrie et al.   JOURNAL OF FOOD QUALITY

Effect of salt addition on acid resistance response of Escherichia coli O157:H7 against acetic acid

(2017) Young-Min Bae et al.   FOOD MICROBIOLOGY

Survival mechanism of Escherichia coli O157:H7 against combined treatment with acetic acid and sodium chloride

(2016) Sun-Young Lee et al.   FOOD MICROBIOLOGY

Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions

(2016) AUDREY C. KRESKE et al.   JOURNAL OF FOOD PROTECTION

Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle

(2015) Y.-M. Bae et al.   JOURNAL OF APPLIED MICROBIOLOGY

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

(2015) I. M. Pérez-Díaz et al.   JOURNAL OF FOOD SCIENCE

Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

(2015) Emily M. Wilson et al.   JOURNAL OF FOOD SCIENCE

Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

(2012) Suzanne D. Johanningsmeier et al.   JOURNAL OF FOOD SCIENCE

Transport Mechanism and pH Regulation of the Na+/H+Antiporter NhaA fromEscherichia coli

(2011) Thomas Mager et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions

(2011) HUIYING J. LU et al.   JOURNAL OF FOOD PROTECTION

Survival of Escherichia coli O157:H7 in Cucumber Fermentation Brines

(2011) Frederick Breidt Jr et al.   JOURNAL OF FOOD SCIENCE

Modeling the Effects of Sodium Chloride, Acetic Acid, and Intracellular pH on Survival ofEscherichia coliO157:H7

(2010) Althea M. Hosein et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

(2010) Roger F. McFeeters et al.   JOURNAL OF FOOD SCIENCE

Antagonistic effect of acetic acid and salt for inactivatingEscherichia coliO157:H7 in cucumber puree

(2009) S.Y. Lee et al.   JOURNAL OF APPLIED MICROBIOLOGY

Combined effects of heat, acetic acid, and salt for inactivating Escherichia coli O157:H7 in laboratory media

(2008) Sun-Young Lee et al.   FOOD CONTROL