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Filtering by: Creator Myer, Robert O. Remove constraint Creator: Myer, Robert O. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Non-Academic Affiliation Oregon State University. Agricultural Experiment Station Remove constraint Non-Academic Affiliation: Oregon State University. Agricultural Experiment Station

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  • Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

    Creator:
    Price, Robert James and Lee, J. S.
    Abstract:
    Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and...
    Resource Type:
    Capstone Project
    Full Text:
    substances (23) -am us Species O t 6 est ml-Cmorgamsm an 1 en ma u esinoculated with each organism alone

  • Volatile compounds from thermally oxidized methyl oleate

    Creator:
    Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
    Abstract:
    Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantita­tively followed by gas liquid chromatog­raphy (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
    Resource Type:
    Capstone Project
    Full Text:
    Kintner and Day (l3). » An Aerograph Model 90—P3 gas-liquid chromatograph (GLC) with a o thermal