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Aflatoxin B₁ metabolism by rainbow trout (Salmo gairdneri)

Creator:: Schoenhard, Grant Louis
Abstract:: Aflatoxins B₁, Q₁ and aflatoxicol, R [subscript o] F, but not B₂ were activated in the presence of NADPH by the 105,000 x g pellet from rainbow trout (Salmo gairdneri), Mt. Shasta strain, liver to products lethal to Bacillus subtilis GSY 1057 (metB4, hisAl, uvr-1). Electron microscopy confirmed the microsomal...
Resource Type:: Dissertation
Full Text:: ACKNOWLEDGMENT The author wishes to express his gratitude to Dr. Donald J. Lee for guidance and

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Creator:: Canhos, Vanderlei Perez
Resource Type:: Dissertation
Full Text:: . Lee for his guidance; to Dr. Wolfgang Reichardt for his many helpful suggestions; to Dr. Morris W

Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater

Creator:: Vasconcelos, George Joseph
Abstract:: The microbial composition of Pacific oysters (Crassostrea gigas) subjected to UV-treated seawater was determined by quantitative and qualitative means. A total of 2,779 microorganisms were identified from seawater and oysters during a 72 hour sampling period employing a computer assisted replica-plating technique. UV treatment effectively eliminated coliforms and Pseudomonas Type...
Resource Type:: Masters Thesis
Full Text:: UV-IRRADIATED SEAWATER __!i ;: n Abstract approved: _ _ r. J. S. Lee The microbial

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: . Jong S. Lee Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were

Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

Creator:: Sangseethong, Kunruedee
Abstract:: A novel type of model substrates, i.e. immobilized p-aminophenyl-β-D-cellooligosaccharides, was developed and used in the study of exocellulases. The two major cellobiohydrolases from Trichoderma reesei, CBH I and CBH II were used as representative enzymes. p-Aminophenyl derivatives of cellobiose (PAPG₂), cellotriose (PAPG₃), and cellotetraose (PAPG₄) were synthesized from the reaction...
Resource Type:: Dissertation
Full Text:: . Ronald E. Wrolstad, Dr. Ajoy Velayudhan, and Dr. James A. Moore for serving on my committee. I would

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: Jacqueline Warner ACKNOWLEDGEMENTS I wish to express my gratitude to my advisor, Dr. Morris

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

Creator:: Follett, Mark Samuel
Abstract:: Malonaldehyde, a very reactive member of the homologous series of dialdehydes, is associated with the autoxidative deterioration of lipids. Its measurement, in autoxidized lipid systems is an expression of the extent of oxidation, in lipids. Malonaldehyde lends itself well to such determinations because of the sensitivity and specificity of its...
Resource Type:: Masters Thesis

Feed conversion, protein utilization and growth of rainbow trout (Salmo gairdneri) fed 25 to 45 percent herring oil

Creator:: Kellems, Richard O.
Abstract:: Triplicate groups of rainbow trout (Salmo gairdneri) fed six diets; five based on fish protein concentrate (FPC) ranging in caloric density from 4.36 to 6.19 kcal/g, and one based on vitamin free casein with a caloric density of 5.26 kcal/g were evaluated with respect to diet ingredient utilization. The parameters...
Resource Type:: Masters Thesis
Full Text:: ). Lee and Putnam (15) found that there was a direct relationship between the caloric content of the

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

Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Creator:: Pongviratchai, Panida
Abstract:: The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
Resource Type:: Masters Thesis
Full Text:: from one commercial source to another (Moore et al., 1984). The most commonly used sources are corn

ScholarsArchive@OSU

Aflatoxin B₁ metabolism by rainbow trout (Salmo gairdneri)

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

Feed conversion, protein utilization and growth of rainbow trout (Salmo gairdneri) fed 25 to 45 percent herring oil

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

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