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Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

Creator:: Whitehead, William E.
Resource Type:: Dissertation
Full Text:: mozzarella cheese AN ABSTRACT OF THE THESIS OF William E. Whitehead for the degree of Doctor of Philosophy

Preservation studies on internal-pH-control-grown yogurt starters

Creator:: Matalon, Marcelo E.
Resource Type:: Masters Thesis
Full Text:: Starters Abstract approved: Redacted for Privacy William E. Sandine The ability of three phosphated

Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture

Creator:: Daniels, Brent E.
Abstract:: Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris with potential use in the food industry which had been previously isolated from nature using 16S rRNA probes were characterized for unique identifying traits and for attributes important for potential use in cheese manufacture. Strains of Lc. cremoris which...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: William E. Sandine Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp

Studies to improve lactic acid bacterial starter cultures

Creator:: Khosravi, Lewa
Abstract:: Three commercial sausage starter cultures were grown in an internal-pH-controlled medium (PHASE 4) and in a soluble phosphate-buffered medium. The cultures were tested by comparing viable counts before and after freezing at -40 C or freeze-drying and subsequent storage for 3 months in the frozen or dried state. Strains varied...
Resource Type:: Dissertation
Full Text:: approved: Redacted for privacy William E. Sandine Three commercial sausage starter cultures were grown

Development and use of genetic techniques for study of dairy Leuconostoc bacteria

Creator:: Wyckoff, Herbert Allen, 1961-
Resource Type:: Dissertation
Full Text:: Techniques for Study of Dairy Leuconostoc Bacteria Abstract approved William E. Sandine A high frequency

Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Creator:: Eschelbach, Matthew Michael
Abstract:: A study of malolactic bacteria of the Leuconostoc genus, especially L. oenos, and their bacteriophages was conducted. A search for the presence of infectious bacteriophages in grapes, musts, and juices employed in malo-lactic fermentation (MLF) was conducted; no evidence, either physical or biological, was found for the existence of these...
Resource Type:: Masters Thesis
Full Text:: WINERIES. Abstract approved: Redacted for privacy (fte°4,- Dr. William E. Sandine A study of malolactic

Mechanisms of lactose metabolism by strains of Streptococcus lactis

Creator:: Walter, Leslie Alva
Abstract:: Rapid acid production by lactic streptococci used in the manufacture of fermented dairy products is essential to the economy of the industry and to the public health of consumers. There remains to developed, however, an adequate laboratory procedure to detect and distinguish between slow and fast strains of these bacteria....
Resource Type:: Masters Thesis
Full Text:: : MECHANISMS OF LACTOSE METABOLISM BY STRAINS OF STREPTOCOCCUS LACTIS Redacted for Privacy William E. Sandine

Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture

Creator:: Faessler, Patrick Charles
Abstract:: The present investigation was undertaken to characterize a number of strains of Lactobacillus bulgaricus and Streptococcus thermophilus intended for use by a commercial starter supply company. Thorough characterization of each culture was required in order to combine compatible strains so that their usefulness in Mozzarella cheese manufacture would be maximized....
Resource Type:: Masters Thesis
Full Text:: Redacted for Privacy Abstract approved: Dr. William E. Sandine The present investigation was

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Creator:: Benkerroum, Noreddine
Resource Type:: Dissertation
Full Text:: : William E. Sandine Screening lactic acid bacteria for bacteriocin production against Listeria

Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture

Creator:: Daniell, Suzanne D.
Abstract:: A survey was conducted of six North American cheese plants to determine levels of bacteriophages present. Fifty-nine lactic streptococcal host bacterial strains were utilized in the survey. Phage levels were generally lower in plants employing modern manufacturing techniques than in plants employing traditional manufacturing techniques; this difference was attributed to...
Resource Type:: Masters Thesis
Full Text:: for Privacy William E. Sandine A survey was conducted of six North American cheese plants to

ScholarsArchive@OSU

Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

Preservation studies on internal-pH-control-grown yogurt starters

Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture

Studies to improve lactic acid bacterial starter cultures

Development and use of genetic techniques for study of dairy Leuconostoc bacteria

Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Mechanisms of lactose metabolism by strains of Streptococcus lactis

Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture

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