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Host range and chemical composition of lactic streptococcal bacteriophages

Creator:: Henning, David Ralph
Abstract:: Comparisons were made of the abilities of Streptococcus lactis, Streptococcus cremoris and Streptococcus diacetilactis bacteriophages to endure various laboratory isolation and storage treatments. Neutralization of Cottage cheese whey containing phages offered no survival advantage over unneutralized samples, refrigeration of neutral and acid whey samples increased the survival of only the...
Resource Type:: Dissertation
Full Text:: assistance during portions of the research. To my wife, Diane, and my daughter, Julie Lynn, go my grati

Control of acid production and β-galactosidase synthesis in lactic streptococci

Creator:: Citti, James Edward
Abstract:: The public health and economic significance of rapid acid production by lactic streptococci in controlled dairy fermentations is well known. However, the fast acid-producing characteristic of these organisms is not stable, and cultures of fast organisms have been shown to contain slow cells. These studies were carried out to characterize...
Resource Type:: Dissertation
Full Text:: dairy fermentations is well known. However, the fast acid -producing characteristic of these or

Genetic homology and exchange in lactic acid streptococci

Creator:: Knittel, Martin Dean
Abstract:: The dairy industry relies primarily on consistent acid production by the lactic streptococci for the manufacture of certain cheeses and fermented dairy products. Variation in these cultures due to genetic exchange has not been thoroughly investigated. This study was undertaken to determine if genetic homology exists within the lactic group,...
Resource Type:: Dissertation
Full Text:: the manufacture of certain cheeses and fermented dairy products. Variation in these cultures due to

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:: Al-Zoreky, Nageb
Abstract:: Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
Resource Type:: Dissertation
Full Text:: , S. J. 1988. Major spoilage microorganisms in milk and dairy products. Journal of the Society of

Studies on growth metabolites produced by Propionibacterium shermanii

Creator:: Salih, Mohammed Ali
Abstract:: The ability of Propionibacterium shermanii to produce growth metabolites which were inhibitory to food spoilage indicator organisms was investigated. Asperqillus niqer, a Pseudomonas species and Kluyveromyces fraqilis were the spoilage indicators chosen to represent molds, gram negative psychrotrophic bacteria and yeasts, respectively. Supplementation of milk or whey based media was...
Resource Type:: Dissertation
Full Text:: recognized by research workers (8, 25, 26, 32). The insignificant effect of additional carbohydrates and

Metabolism of aroma bacteria as related to diacetyl production

Creator:: Brown, Ruth Elaine
Abstract:: Factors influencing diacetyl production by the aroma bacteria Leuconostoc citrovorum and Streptococcus diacetilactis were investigated. When grown in association with lactic streptococci, L. citrovorum strain 91404 decreased in cell numbers from 10⁸ to 10⁶ over two weeks of daily subculturing in sterile non-fat milk incubated at 21°C. The ability to...
Resource Type:: Masters Thesis
Full Text:: are respon- sible for the acid characteristic of cultured dairy products while the Leuconostoc

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: pathogenic bacteria in dairy products AN ABSTRACT OF THE THESIS OF Alex Yeow-Lim. Teo for the degree of

Studies on mutation and lactose fermentation in lactic streptococci

Creator:: Wagner, Sally Ann
Abstract:: This study involved an investigation of lactic streptococci which had irreversibly lost ability to produce the high levels of acid in milk necessary during the manufacture of certain fermented dairy products. The slow acid producing mutants studied were obtained from a normal acid producing strain by natural selection following induction...
Resource Type:: Masters Thesis
Full Text:: proper manufacture of dairy products but also for the control of pathogens and spoilage organisms which

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Creator:: Seitz, Eugene Walter
Resource Type:: Dissertation
Full Text:: outstanding dairy microbiologists of our time. I am also deeply grateful to Dr. Vernon H. Cheldelin and Dr

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:: of Leuconostoc bacteria from vegetables and dairy products. Research carried out for this thesis was

ScholarsArchive@OSU

Host range and chemical composition of lactic streptococcal bacteriophages

Control of acid production and β-galactosidase synthesis in lactic streptococci

Genetic homology and exchange in lactic acid streptococci

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Studies on growth metabolites produced by Propionibacterium shermanii

Metabolism of aroma bacteria as related to diacetyl production

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Studies on mutation and lactose fermentation in lactic streptococci

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

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

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