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Filtering by: Creator Davis, Curtiss O. Academic Affiliation Food Science and Technology Degree Name Master of Science (M.S.) Subject Lactic acid bacteria

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

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microorganisms tested only one, the commercial strain O. oeni VFO, hydrolyzed tartaric acid bound
Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:

O'Neil, Allison L.

Abstract:

Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...

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Masters Thesis

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, sterile filtered, and inoculated with O. oeni strain VFO to induce MLF. Progress of MLF was monitored by
Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Creator:

Sarangapani, Rama Krishna

Abstract:

High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...

Resource Type:

Masters Thesis

Full Text:

others, 1999). O O O OH OH OHOH Figure 1.1: Structural formula of citric acid Citric acid is

ScholarsArchive@OSU

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

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

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