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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

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

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

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: plastic and Tetra BrikTM containers. In milk stored 14 d at 4ºC in the dark, AA losses ranged 35-83

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: the dark for 4 d. Purge values ranged from 0.6% to 4.6% for CON and 0.3% to 2.1% for DBP. Fluid

Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Creator:: Park, Hoon
Abstract:: In an effort to understand the basis for sulfite detoxification in S. cerevisiae, the functions of two genes were analyzed. SSU1, which encodes a plasma membrane protein, was found to be required for efficient sulfite efflux. FZFl-4, a dominant allele of a transcriptional activator of SSUl, was also found to...
Resource Type:: Dissertation
Full Text:: - % d is tr ib ut io n of th e th re e fo rm s of s ul fi te or e c a* o 3 en o 5

Clostridium perfringens spores : inactivation, germination, and formation

Creator:: Udompijitkul, Pathima
Abstract:: The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibiotic- associated and sporadic diarrheas. Three important factors contribute to the ability of C. perfringens to cause GI diseases,...
Resource Type:: Dissertation
Full Text:: + - - - B + + + - C + + - - D + - + - E + - - + a C. perfringens type b +, produced; -, not produced

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: and thiols concentrations on the right. A and B= R1; C and D= R2 ………………………….155 20. Figure 4.S3

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

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

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

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Clostridium perfringens spores : inactivation, germination, and formation

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

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