Publications

  1. Franco, W., Johanningsmeier, S., Lu, J., Demo, J., Wilson, E, and Moeller, L. 2015.
    “Cucumber fermentation,” in Lactic Acid Fermentation of Fruits and Vegetables, ed
    S. Paramithiotis (CRC-Science, USA). In press.
  2. Lu, Z. and Breidt, F. 2015.Escherichia coli O157:H7 bacteriophage F241 isolated
    from an industrial cucumber fermentation at high acidity and salinity. Front.
    Microbiol. 6:67. doi:10.3389/fmicb.2015.00067.
  3. Lu, Z., Perez-Diaz, I. M.,. Hayes, J. S., and F. Breidt. 2012. Bacteriophage ecology in an industrial cucumber fermentation. Appl. Environ. Microbiol. 78(24):8571–8578.
  4. Lu, Z., Altermann, E., Breidt, F., and Kozyavkin, S. 2010. Sequence analysis ofLeuconostoc mesenteroides bacteriophage F1-A4 isolated from industrial vegetable fermentation. Appl. Environ. Microbiol. 76(6):1955–1966.
  5. Plengvidhya, V., Breidt, F., Lu, Z., and Fleming, H.P. 2007. DNA Fingerprinting of lactic acid bacteria in sauerkraut fermentations. Appl. Environ. Microbiol. 73(23):7697-7702.
  6. Weaver, E. A., Lu, Z., Muldoon, M., Camacho, Z. T., Moukdar, F., Liao, H.-X., Ma, B., Nabel, G. J., Letvin, N. L., Korber, B. T., Hahn, B. H., Haynes, B. F., and Gao, F. 2006. Cross-subtype T cell immune responses induced by an HIV-1 group M consensus Env immunogen. J. Virol. 80:6745-6756.
  7. Lu, Z., Altermann, E., Breidt, F., Predki, P., Fleming, H.P., and Klaenhammer, T.R. 2005. Sequence analysis of the Lactobacillus plantarum bacteriophage øJL-1. Gene. 348:45-54
  8. Gao, F., Weaver, E. A., Lu, Z., Li, Y., Liao, H.-X., Ma, B., Alam, S. M., Scearce, R. M., Sutherland, L. L., Decker, J.M., Shaw, G. M., Montefiori, D. C., Korber, B. T., Hahn, B. H., and Haynes, B. F. 2005. Antigenicity and immunogenicity of a synthetic HIV-1 group M consensus envelope glycoprotein. J. Virol. 79:1154-1163.
  9. Lu, Z., Breidt, F., Fleming, H.P, Altermann, E., and Klaenhammer, T.R. 2003. Isolation and characterization of a Lactobacillus  plantarum bacteriophage, øJL-1, from a cucumber fermentation. Int. J. Food Microbiol. 84: 225-235.
  10. Lu, Z., Breidt, F., Plengvidhya, V., and Fleming, H.P. 2003. Bacteriophage ecology in commercial sauerkraut fermentations. Appl. Environ. Microbiol. 69(6):3192-3202.
  11. Lu, Z., Fleming, H.P., McFeeters, R.F., and Yoon, S.S. 2002. Effects of anions and cations on sugar utilization in cucumber juice fermentation. J. Food Sci. 67(3):1155-1161.
  12. Lu, Z., Fleming, H.P., and McFeeters, R.F. 2002. Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation. J. Food Sci. 67(8):2934-2939.
  13. Lu, Z., Fleming, H.P., and McFeeters, R.F. 2001. Differential glucose and fructose utilization during cucumber juice fermentation. J. Food Sci. 66(1):162-166.
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