Lu, Z., Marchant, J., Thompson, S., Melgarejo, H., Ignatova, D., Kopic, S., Damaj, R., Trejo,
H., Paramo, R., Reed, A., Breidt, F., and Kathariou, S. 2022. Bacteriophages isolated
from turkeys infecting diverse Salmonella serovars. Front. Microbiol. 13:933751. doi:
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Lu, Z., Pérez-Díaz, I. M., Hayes, J. S., and F. Breidt. 2020. Bacteriophages infecting Gram-negative
bacteria in a commercial cucumber fermentation. Front. Microbiol. 7:1403. doi:10.3389/fmicb.2020.01306.
Pérez-Díaz, I. M., Hayes, J., Medina, E., Webber, A. M., Butz, N., Dickey, A. N.,
Lu, Z., and Azcarate-Peril, M.A. 2019. Assessment of the Non-lactic acid bacteria microbiota
in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.
Food Microbiol. 77:10-20.
Pérez-Díaz, I. M., Hayes, J., Medina, E., Anekella, K., Daughtry, K., Dieck, S., Levi,
M., Price, R., Butz, N., Lu, Z., and Azcarate-Peril, M.A. 2017. Reassessment of the succession of lactic acid bacteria
in commercial cucumber fermentations and physiological and genomic features associated
with their dominance. Food Microbiol. 63:217-227.
Franco, W., Johanningsmeier, S., Lu, J., Demo, J., Wilson, E., and Moeller, L. 2016. “Cucumber fermentation,” in Lactic Acid
Fermentation of Fruits and Vegetables, ed S. Paramithiotis (CRC-Science, USA). ISBN
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Lu, Z., Dockery, C. R., Crosby, M., Chavarria, K., Patterson, B., and Giedd, M. 2016. Antibacterial
activities of wasabi against Escherichia coli O157:H7 and Staphylococcus aureus. Front.
Microbiol. 7:1403. doi:10.3389/fmicb.2016.01403.
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.
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.
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.
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.
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.
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
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.
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.
Lu, Z., Breidt, F., Plengvidhya, V., and Fleming, H.P. 2003. Bacteriophage ecology in commercial
sauerkraut fermentations. Appl. Environ. Microbiol. 69(6):3192-3202.
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.
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.
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.
