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Influence of commensal microorganisms on Clostridium botulinum type E.

Creator:: Patrick, Lui-sun Kwan
Abstract:: Achromobacter A43 produced a compound inhibitory to the outgrowth of Clostridium botulinum type E spores. The inhibitor could be produced in various laboratory media and the outgrowth of germinated spores was completely inhibited by 1/10th dilution of the A43 spent medium. Germination was not affected. The spores lost refractility in...
Resource Type:: Masters Thesis
Full Text:: : INFLUENCE OF COMMENSAL MICROORGANISMS ON CLOSTRIDIUM BOTULIMTJM TYPE E m Abstract approved: -^ -y

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: depuration (Data adapted from Roderick and Schneider 1994)….………………28 1.5 Inactivation of E. coli O157:H7

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Creator:: Yang, Chang-su
Abstract:: Organoleptically, flavored yogurts appear to contain lower levels of acetaldehyde than plain yogurt. This study was undertaken to seek the reasons for this phenomenon by focusing on the analyses of acetaldehyde production by yogurt culture bacteria in yogurt base containing added sucrose and by performing other analyses such as the...
Resource Type:: Masters Thesis
Full Text:: containing no added sucrose. A level of 8% sucrose was most effective. The rod continuously produced

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:: Al-Zoreky, Nageb
Abstract:: Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
Resource Type:: Dissertation
Full Text:: . 12. Sandine, W. E. 1988. New nomenclature of the non-rod- shaped lactic acid bacteria. Biochimie. 70

A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis
Full Text:: express his gratitude to Dr. E. A. Day for his helpful suggestions and guidance throughout the

Effect of various parameters on in vivo Aflatoxin B₁ binding to rainbow trout (Salmo gairdneri) liver DNA

Creator:: Whitham, Mark
Abstract:: Aflatoxin B₁ (AFB₁,) is a potent liver carcinogen to a number of animal species including rainbow trout (Salmo gairdneri). Microsomal activation is required for the in vitro conversion of AFB, to a reactive metabolite, thought to be the AFB₁,-2,3-oxide, which will bind nucleic acids, produce toxicity, and cause mutagenesis. Nucleic...
Resource Type:: Masters Thesis
Full Text:: approved: r. JT E. Nix6nj Aflatoxin B-j (AFft,) is a potent liver carcinogen to a number of animal

Metabolism of 14C-sterculic acid in rats and rainbow trout (Salmo gairdneri)

Creator:: Yoss, James Kenneth
Abstract:: Cyclopropenoid fatty acids cause several physiological disorders in rainbow trout and rats. Rainbow trout appear to be more sensitive than rats to the effects of cyclopropenoid fatty acids. Carbon-14 labeled sterculic acid with label in the methylene position of the cyclopropene ring was injected into the stomach of rats and...
Resource Type:: Dissertation
Full Text:: to thank Dr. Joseph E. Nixon for his guidance and assistance and Professor Russell 0. Sinnhuber for

Aflatoxin mutagenesis and metabolism and their dietary modification in rainbow trout (Salmo gairdneri)

Creator:: Coulombe, Roger A.
Abstract:: Aflatoxin B₁ (AFB₁) is a mold-produced toxin which has been shown to be a potent hepatocarcinogen in many animal species. Of the species studied thus far, rainbow trout have proven to be the most sensitive. Experiments were conducted to investigate various aspects of AFB₁ metabolism in this species, including in...
Resource Type:: Dissertation
Full Text:: ) Abstract approved: Joseph E. Nixon Aflatoxin B, (AFB,) is a mold-produced toxin which has been shown

Color and pigment characterization of royal okanogan huckleberry juice

Creator:: Price, Cornelia Lynde
Resource Type:: Masters Thesis
Full Text:: . ■ it Ronald E. Wrolstad Royal Okanogan Huckleberry juice was found to have a high pH (4.4

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: . ACKNOWLEDGEMENTS My thanks and appreciation to Dr. Lucina E. Lampila for her encouragement, guidance and

ScholarsArchive@OSU

Influence of commensal microorganisms on Clostridium botulinum type E.

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

A method for the determination of the free fatty acids of Cheddar cheese

Effect of various parameters on in vivo Aflatoxin B₁ binding to rainbow trout (Salmo gairdneri) liver DNA

Metabolism of 14C-sterculic acid in rats and rainbow trout (Salmo gairdneri)

Aflatoxin mutagenesis and metabolism and their dietary modification in rainbow trout (Salmo gairdneri)

Color and pigment characterization of royal okanogan huckleberry juice

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

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