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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:: Studies on the inhibition of food-borne pathogens and

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

Creator:: Cheung, Kuen
Resource Type:: Masters Thesis
Full Text:: food in the diet of many people for decades. There are numerous reasons why cottage cheese is so

Effect of mercury on β-galactosidase activity : possible relationship to lactose intolerance

Creator:: LaChance, Michele Collette
Abstract:: The ability of mercury to inhibit β - galactosidase activity from cell-free extracts of Streptococcus lactis, Escherichia colt and intestinal homogenates of hogs, female rats, and humans was studied. Mercuric acetate was added in vitro to all sources of β - galactosidase except for the rats, which were placed on...
Resource Type:: Masters Thesis
Full Text:: the mercury content of blood, liver, kidney and intestinal fractions and food consumption and weight

The inhibitory effect of Streptococcus diacetilactis on the growth of Staphylococcus aureus in milk and vanilla cream filling

Creator:: Radich, Ruth Elaine
Abstract:: Trypticase-Soy Broth (TSB) was inoculated with Streptococcus diacetilactis, incubated at 21C for 24 hours and centrifuged to remove the cells. When the spent TSB was inoculated with Staphylococcus aureus, it allowed 99.8% less growth than fresh TSB. If the spent TSB were supplemented with 0.08 μg/ml of niacinamide, this inhibition...
Resource Type:: Masters Thesis
Full Text:: staphylococcus food poisoning in cream filled bakery items and meat products. The Inhibitory Effect of

Effect of feeding concentrates of Lactobacillus organisms on intestinal colonization by Escherichia coli in swine

Creator:: Muralidhara, K. S.
Abstract:: A Lactobacillus species of human intestinal origin (strain MLC) used in swine feeding experiments was characterized using biochemical, genetic and serological techniques and found to be Lactobacillus lactis. Bottle feeding of the MLC strain in concentrate form (> 10⁹ cfu/ml) resulted in a reduction in both fecal coliforms and the...
Resource Type:: Dissertation
Full Text:: by man for thousands of years in food preservation, Despite the great importance to man which these

Purification and properties of Streptococcus lactis β-galactosidase

Creator:: McFeters, Gordon A.
Abstract:: Experiments were carried out to purify and characterize the galactosidase of the Streptococcus lactis 7962. Purification was accomplished using standard procedures; however the lability of the enzyme to numerous treatments limited the techniques that could be used and the amount of active enzyme recovered. Gel filtration revealed that the enzyme...
Resource Type:: Dissertation
Full Text:: Public Health Service research grant EFG9 from the Division of Environmental Engineer- ing and Food

An enzymatic method for the removal of diacetyl from fermented beverages

Creator:: Whinery, Janet
Abstract:: The presence of diacetyl in sufficient concentrations to cause off-flavor in beer is a serious economic problem affecting the brewing industry. Research was carried out in an attempt to provide an industrially acceptable method for reducing diacetyl to safe levels in beer, with additional applications to frozen concentrated orange juice,...
Resource Type:: Masters Thesis
Full Text:: lowered might give some indication of the degree of protection an enzyme might require for activity in

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:: , this protection is not as apparent. The deleterious effect of oxygen has been shown by electron spin

β-D-phosphogalactoside galactohydrolase of lactic streptococci : enzyme properties and analysis of deficient mutants by transduction

Creator:: Molskness, Theodore Arthur
Resource Type:: Dissertation
Full Text:: β AN ABSTRACT OF THE THESIS OF THEODORE ARTHUR

Studies on control of diacetyl off-flavor in beer

Creator:: Tolls, Terry Norman
Abstract:: Sporadic outbreaks of diacetyl off-flavor in beer are a serious economic problem to the brewing industry. Studies were carried out in an attempt to improve the understanding of the problem and to experiment with new ways of controlling this defect. The Owades and Jakovac method of diacetyl determination as modified...
Resource Type:: Masters Thesis
Full Text:: Studies on Control of Diacetyl Off-Flavor in Beer AN

ScholarsArchive@OSU

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

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

Effect of mercury on β-galactosidase activity : possible relationship to lactose intolerance

The inhibitory effect of Streptococcus diacetilactis on the growth of Staphylococcus aureus in milk and vanilla cream filling

Effect of feeding concentrates of Lactobacillus organisms on intestinal colonization by Escherichia coli in swine

Purification and properties of Streptococcus lactis β-galactosidase

An enzymatic method for the removal of diacetyl from fermented beverages

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

β-D-phosphogalactoside galactohydrolase of lactic streptococci : enzyme properties and analysis of deficient mutants by transduction

Studies on control of diacetyl off-flavor in beer

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