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Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Creator:: Jung, Dong-sun
Resource Type:: Dissertation
Full Text:: deepest gratitude to Dr. Mark A. Daeschel, the major advisor, for his support, guidance and encouragement

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:: Wu, Yawen
Abstract:: Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...
Resource Type:: Dissertation
Full Text:: Spacers Abstract approved: Mark A. Daeschel Lysozyme is a natural antimicrobial agent that is

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: Nisin Resistance in Listeria monocytogenes Scott A Abstract approved by -t 1- Mark A. Daeschel

Antimicrobial activity of nisin and hen lysozyme

Creator:: Jaczynski, Jacek
Abstract:: Varying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was...
Resource Type:: Masters Thesis
Full Text:: Activity of Nisin and Hen Lvsozvme". Abstract approved:. Major Professor, MarK Daeschel Varying

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________________________ Mark A. Daeschel Jalapeño peppers are usually consumed raw and fresh with minimal

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Creator:: Green, Jeffery L.
Abstract:: Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
Resource Type:: Masters Thesis
Full Text:: - - - ^ - - . Mark A. Daeschel Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: Mark R. Smith for the degree of Master of Science in Food Science and Technology presented on August 3

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:: Udompijitkul, Pathima
Abstract:: The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...
Resource Type:: Masters Thesis
Full Text:: approved: Mark A. Daeschel Yanyun Zhao The objectives of this project were to evaluate the

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Creator:: Al-Makhlafi, Hamood K.
Abstract:: β-lactoglobulin (β-Lg), bovine serum albumin (BSA), α-lactalbumin (α-Lac), and β-casein were adsorbed onto silanized silica surfaces of low and high hydrophobicity for 8 h, and β-Lg and BSA for 1 h. The surfaces were incubated in buffer for 0, 5, 10, or 15 h and then contacted with Listeria monocytogenes...
Resource Type:: Dissertation
Full Text:: . Joseph McGuire and Dr. Mark A. Daeschel, the teachers, and the friends whose support, guidance, and

Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Creator:: Kruk, Mark W.
Abstract:: Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase....
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF MARK W. KRUK for the degree of

ScholarsArchive@OSU

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

A study of nisin resistance in Listeria monocytogenes Scott A

Antimicrobial activity of nisin and hen lysozyme

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

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