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Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture

Creator:: Speckman, Calvin Albert
Abstract:: Cultures of Streptococcus lactis and Streptococcus cremoris were grown in sterile 11% nonfat milk (NFM) at 32 C for 17 hr with the pH maintained at 6. 3 with sodium carbonate. The cells were harvested and resuspended in a medium of 5% gelatin, 5% sodium citrate, 2% monosodium glutamate and...
Resource Type:: Dissertation
Full Text:: - nowledgements are also extended to Dr. W. E. Sandine for his patience and assistance, to Dr. L. R. Brown for

Evaluation of commercial practices to enhance the shelf-life of cottage cheese

Creator:: Cheung, Kuen
Resource Type:: Masters Thesis
Full Text:: THE SHELF-LIFE OF COTTAGE CHEESE Abstract approved: Dr. W. E. Sandine Various lactic acid bacteria

Studies on the inhibition of food-borne pathogens and spoilage bacteria by lactic acid starter cultures

Creator:: Daly, Charles
Abstract:: The ability of Streptococcus diacetilactis to inhibit a variety of food-borne pathogens and spoilage organisms in milk and broth cultures was demonstrated. Test organisms inhibited included Pseudomonas and Alcaligenes species, Eschericia coli, Salmonella, Staphylococcus aureus, Clostridium perfringens and Vibrio parahaemolyticus. In general, approximately 99.0% and 99.9% inhibition was observed in...
Resource Type:: Dissertation
Full Text:: STARTER CULTURES Abstract approved: Redacted for Privacy Dr. W. E. Sanctine The ability of

Pathological and Behavioral Manifestations of the “Cayuga Syndrome,” a Thiamine Deficiency in Larval Landlocked Atlantic Salmon

Creator:: Fisher, Jeffrey P., Spitsbergen, Jan M., Iamonte, Tina, Little, Edward E., and Delonay, Aaron
Abstract:: The “Cayuga syndrome” is a maternally transmitted, naturally occurring thiamine deficiency that causes 100% mortality of larval landlocked Atlantic salmon Salmo salar in several of New York's Finger Lakes, Results of multiyear studies to qualify and quantify the neurobehavioral and gross pathological signs of this condition are described, Affected sac...
Resource Type:: Article
Full Text:: , New York 14853-6401, USA EDWARD E . LITTLE AND AARON DELONAY Midwestern Science Center, National

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:: . Stephen Kaattari, Prof. Floyd W. Bodyfelt, Dr. Donald E. Mattson , Dr. William C. Denison and Dr

Advances in Freshwater Cyanobacterial Genomics

Creator:: Brown, Nathaniel M.
Abstract:: Limnology is undergoing a transition to high-throughput -omic analysis of freshwater bacterial communities. An important first step in making the transition is to characterize several genomes that can be used as references to guide metagenome assembly and analysis. Here I characterize four new freshwater cyanobacterial genomes, a pair of lake...
Resource Type:: Dissertation
Full Text:: Freshwater Cyanobacterial Genomics Abstract approved: Theo W. Dreher Limnology is undergoing a transition

Biophysical properties of the turnip yellow mosaic virus explored by coat protein mutagenesis

Creator:: Powell, Joshua D.
Abstract:: Plant viruses have been instrumental in our understanding of the biophysical properties pertaining to non-enveloped icosahedral virus particles. A substantial amount of research has been performed over five decades on Turnip yellow mosaic virus (TYMV), arguably one of the most extensively studied icosahedral plant viruses and the type-member of the...
Resource Type:: Dissertation
Full Text:: :_____________________________________________________ Theo W. Dreher Plant viruses have been instrumental in our understanding of the

Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria

Creator:: Willrett, Douglas L.
Resource Type:: Dissertation
Full Text:: . ACKNOWLEDGMENTS Sincere thanks is expressed to Dr. William E. Sandine and Dr. James W. Ayres for their guidance

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 AN ABSTRACT OF THE THESIS OF Marcelo E. Matalon for the degree of Master of Science in

ScholarsArchive@OSU

Preparation, evaluation, and use of lyophilized, concentrated dairy starter cultures in cheese and yogurt manufacture

Evaluation of commercial practices to enhance the shelf-life of cottage cheese

Studies on the inhibition of food-borne pathogens and spoilage bacteria by lactic acid starter cultures

Pathological and Behavioral Manifestations of the “Cayuga Syndrome,” a Thiamine Deficiency in Larval Landlocked Atlantic Salmon

Studies to improve lactic acid bacterial starter cultures

Advances in Freshwater Cyanobacterial Genomics

Biophysical properties of the turnip yellow mosaic virus explored by coat protein mutagenesis

Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria

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

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