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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:: Microsoft Word - Harrison-Dissertation.docx AN

Identification of some chlorinated pesticides by ultraviolet degradation

Creator:: Kaufman, Willis Mast
Resource Type:: Dissertation
Full Text:: ) (D#e) Title: IDENTIFICATION OF SOME CHLORINATED PESTICIDES BY ULTRAVIOLET DEGRADATION

Identification of polychlorinated biphenyls by gas-liquid chromatography and ultraviolet degradation

Creator:: Herring, Jeffry Lynn
Resource Type:: Masters Thesis
Full Text:: DEGRADATION Abstract approved: ^ Dr. D. D. Bills In this study the use of gas-liquid chromatography

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Creator:: Shayevitz, Avi M.
Abstract:: Lambic and other barrel-aged beer styles are gaining popularity in the United States and Europe and are often treated as a premium product that can command a premium price. However, these styles can be prone to spoilage during the barrel-aging process, which represents a significant time and product commitment by...
Resource Type:: Masters Thesis
Full Text:: approved: ______________________________________________________ Christopher D. Curtin Lambic and

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Lisa D. Weller for

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:: reported by Hiscox and Harrison (44, p. 215-226). They reported that steam distillation does

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....
Resource Type:: Dissertation
Full Text:: . D. in Food Science (Name) (Degree) (Major) Date thesis is presented February 18, 1966

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: depend (Beveridge and Harrison, 1984). Joslyn (1957), Clegg (1964) and Wong and Stanton (1989

Approaches to The Optimization of Honey-Based Fermentations

Creator:: Kartik, Kritika
Abstract:: The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
Resource Type:: Masters Thesis
Full Text:: (Harrison, 1908). Mead, once celebrated as Odin’s gift to humanity, began to decline in popularity due

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65

ScholarsArchive@OSU

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

Identification of some chlorinated pesticides by ultraviolet degradation

Identification of polychlorinated biphenyls by gas-liquid chromatography and ultraviolet degradation

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

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

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Approaches to The Optimization of Honey-Based Fermentations

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

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