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Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Creator:: Harrison, Keisha Rose
Abstract:: This dissertation investigates the microbial diversity and factors influencing the assembly of microbial communities in kombucha production, using a combination of 1H Nuclear Magnetic Resonance Spectroscopy, 16S and ITS rRNA metabarcoding, and traditional culture-based microbiological methods. It also explores the diversity of kombucha starter cultures through shotgun sequencing and metabarcoding...
Resource Type:: Dissertation
Full Text:: Abstract approved: ______________________________________________________ Christopher Daniel Curtin

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Creator:: Nichols, Melanie L.
Abstract:: Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ James P. Osborne Cold soaking is a technique used during red winemaking to alter the

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

Creator:: Choi, Jungmin
Abstract:: Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...
Resource Type:: Masters Thesis
Full Text:: richness among the different types of cheese. No significant differences (P < 0.05) were observed between

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: . Depew, Sara E. Stadulis; data collection: Richard W. Molitor, Charles J. Depew, and Daniel S. Liu

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Creator:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis
Full Text:: : 105 °C impingement and 40 °C hot-air drying. The impingement drying led to significantly (P<0.05

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:: Lang, Clara V.
Abstract:: The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...
Resource Type:: Masters Thesis
Full Text:: status and ability to significantly (P < 0.05) decrease extractives from apple pomace and improve board

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: hydrolyzed, its degradation products are monomers and polymers of these glucose units (Whistler & Daniel

Cephalic phase insulin release : the role of oral glucose detection and its measurement in humans

Creator:: Pullicin, Alexa J.
Abstract:: Sensory stimulation from food-related cues elicits a number of rapid physiologic responses that prepare the gastrointestinal tract for efficient nutrient utilization and help minimize perturbations to metabolic homeostasis. Cephalic phase insulin release (CPIR) is one such response that specifically promotes glucose homeostasis by limiting the rise in blood sugar after...
Resource Type:: Dissertation
Full Text:: , a significant increase in both analytes occurred 2 to 4 minutes post-stimulation (p < 0.01

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

Creator:: Qu, Yunyao
Abstract:: Kappa-casein glycomacropeptide (CMP), a 64-amino-acid peptide, is released from kappa-casein after rennet treatment and is one of the major peptides in whey protein isolate (WPI). CMP has anti-inflammatory and antibacterial activities. CMP has two major amino acid sequences with different modifications including glycosylation, phosphorylation and oxidation. However, no previous work...
Resource Type:: Masters Thesis
Full Text:: . 2017), modulate the immune system response (López- Posadas et al. 2010; P. Requena et al. 2008; Pilar

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: . ................................................................................................. 127 LIST OF TABLES Table Page Table 3-1. P-values from the

ScholarsArchive@OSU

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Cephalic phase insulin release : the role of oral glucose detection and its measurement in humans

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

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