Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Lee, Hyoung S. Academic Affiliation Food Science and Technology Contributor Curtin, Christopher

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:

Pigao, Kevin E.

Abstract:

The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...

Resource Type:

Masters Thesis

Full Text:

design of the study. Soon Lee and Sarah Knight coordinated sampling in New Zealand, preliminary
Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Creator:

Jensen, Kristen

Abstract:

Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...

Resource Type:

Masters Thesis

Full Text:

Concept Reference(s) Milk Treatments: Pasteurization UV inactivation Cavitation High
Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Creator:

Navarro, Roxana

Abstract:

Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...

Resource Type:

Masters Thesis

Full Text:

Characterizations of SCOBY in Kombucha: Reference Sample Size Dominant Bacteria Dominant Yeast(s) Method

ScholarsArchive@OSU

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Peer Reviewed

Resource Type

Rights Statement

Search Constraints

Search Results

Limit your search