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The isolation of Lactococcus lactis subsp. cremoris from nature with probes for 16S ribosomal RNAs

Creator:: Salama, Maysoon
Resource Type:: Dissertation
Full Text:: : Stephen J. lovannoni William E. Sandine Lactococcus lactis subsp. cremoris is of considerable interest

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

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:: Spoilage Microorganisms in Raw Milk And Milk Products Abstract Approved: Dr. William E

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

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

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

Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation

Creator:: Smoker, Amy N.
Resource Type:: Masters Thesis
Full Text:: and Bacillus Strains for Use in Silage Inoculation. Abstract approved: William E. Sandine

Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations

Creator:: Levata-Jovanovic, Marina
Abstract:: Dairy leuconostocs are frequently used as aroma-producing bacteria in mesophilic cultures used as starters for milk fermentations. Sixty Leuconostoc strains from different culture collections were studied taxonomically for species identification. Based on morphological, physiological and biochemical tests, twenty of these strains were typed as Leuconostoc mesenteroides ssp. cremoris (Leu. cremoris)....
Resource Type:: Masters Thesis
Full Text:: . William Sandine for giving me opportunity and privilege of working in his laboratory. I am grateful for

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

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: Metabolites On Spoilage and Pathogenic Bacteria in Dairy Products Abstract approved by: 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

ScholarsArchive@OSU

The isolation of Lactococcus lactis subsp. cremoris from nature with probes for 16S ribosomal RNAs

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

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

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

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

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

Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation

Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations

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

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

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