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Filtering by: Creator Congalton, Russell G. Academic Affiliation Food Science and Technology Committee Member Bakalinsky, Alan

Clostridium perfringens spores : inactivation, germination, and formation

Creator:

Udompijitkul, Pathima

Abstract:

The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibiotic- associated and sporadic diarrheas. Three important factors contribute to the ability of C. perfringens to cause GI diseases,...

Resource Type:

Dissertation

Full Text:

2.6.3. SigG (σG) ……………………………………. 22 2.6.4. SigK (σK) ……………………………………. 23 2.7
Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:

Chescheir, Stuart C.

Abstract:

The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...

Resource Type:

Masters Thesis

Full Text:

pumping ATPases (Olsen, Russell, and Henick-Kling 1991). O. oeni is the dominant cultured lactic acid
Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Creator:

Zhao, Bingxin

Abstract:

Moderate wine consumption, particularly pigment-rich red wine, is thought by many to be beneficial for the cardiovascular system. Both ethanol and phytochemicals are thought to contribute to this cardioprotective property. Metabolic disturbances associated with overconsumption of food are related to the initiation and progression of many chronic diseases, and cardiovascular...

Resource Type:

Masters Thesis

ScholarsArchive@OSU

Clostridium perfringens spores : inactivation, germination, and formation

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

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