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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Science and Market Quality and Handling Research Unit: Raleigh, NC
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ARS Home Southeast Area Raleigh, North Carolina Food Science and Market Quality and Handling Research Unit People & Locations







Clinton  Page

                                                                (PhD)
                        Food Science and Market Quality and Handling Research Unit

                        




                        
                        Biological Science Lab Technician
                        Phone: (919) 513-7782
                        
                        
                        Fax: (919) 513-0180(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Annotated whole-genome sequences of fermentative and spoilage associated Bacilli and Proteobacteria autochthonous to commercial cucumber fermentation
                                                        

- (Peer Reviewed Journal)Page, C.A., Simpson, S.A., Perez Diaz, I.M., Rivers, A.R. 2024. Annotated whole-genome sequences of fermentative and spoilage associated Bacilli and Proteobacteria autochthonous to commercial cucumber fermentation. Microbiology Resource Announcements. 13:e00926-23. https://doi.org/10.1128/mra.00926-23.Levilactobacillus brevis autochthonous to cucumber fermentation is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment
                                                        

- (Peer Reviewed Journal)Perez Diaz, I.M., Page, C.A., Mendez-Sandoval, L., Johanningsmeier, S.D. 2023. Levilactobacillus brevis autochthonous to cucumber fermentation is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment. Frontiers in Microbiology. 14:1210190. https://doi.org/10.3389/fmicb.2023.1210190.Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation
                                                        

- (Peer Reviewed Journal)Page, C.A., Sattar, A., Perez Diaz, I.M. 2023. Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation. Microbiology Resource Announcements. 12(9):e00295-23. https://doi.org/10.1128/MRA.00295-23.Genome-wide comparative analysis of Lactiplantibacillus pentosus isolates autochthonous to cucumber fermentation reveals subclades of divergent ancestry
                                                        

- (Peer Reviewed Journal)Page, C.A., Perez Diaz, I.M., Pan, E., Barrangou, R. 2023. Genome-wide comparative analysis of Lactiplantibacillus pentosus isolates autochthonous to cucumber fermentation reveals subclades of divergent ancestry. Foods. 12(13):2455. https://doi.org/10.3390/foods12132455.Whole-genome sequencing and annotation of Pediococcus ethanolidurans and Pediococcus pentosaceous isolates from commercial cucumber fermentation
                                                        

- (Peer Reviewed Journal)Page, C.A., Perez Diaz, I.M. 2023. Whole-genome sequencing and annotation of Pediococcus ethanolidurans and Pediococcus pentosaceous isolates from commercial cucumber fermentation. Microbiology Resource Announcements. 12(5):e00050-23. https://doi.org/10.1128/mra.00050-23.Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives
                                                        

- (Peer Reviewed Journal)Perez Diaz, I.M., Medina, E., Page, C.A., Johanningsmeier, S.D., Daughtry, K.V., Moeller, L. 2022. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives. Journal of Food Science. 87(11):5054-5069. https://doi.org/10.1111/1750-3841.16345.Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations
                                                        

- (Peer Reviewed Journal)Page, C.A., Carter-Ogden, R., Lee, A.M., Perez Diaz, I.M. 2022. Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations. Microbiology Resource Announcements. 11(5):e00029-22. https://doi.org/10.1128/mra.00029-22.Vegetable fermentations brined with low salt for reclaiming food waste
                                                        

- (Peer Reviewed Journal)Little, C., Cruz-Martínez, V., St. Fort, D.P., Pagán-Medina, C., Page, C.A., Perez-Perez, Y., Taveirne, M., Lee, A., Arroyo González, N., Santiago Ortiz, C., Perez Diaz, I.M. 2022. Vegetable fermentations brined with low salt for reclaiming food waste. Journal of Food Science. 87(5):2121-2132. https://doi.org/10.1111/1750-3841.16084.Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation
                                                        

- (Peer Reviewed Journal)Perez Diaz, I.M., Page, C.A. 2021. Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation. Microbiology Resource Announcements. 10(43):e00625-21. https://doi.org/10.1128/MRA.00625-21.


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