Index Catalog // ScholarsArchive@OSU

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: : William E. Sandine Microgard, a commercially-available pasteurized fermented milk, was found

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

Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species

Creator:: Albin, Inga Anna Schroder
Abstract:: To determine whether some bacteria are more susceptible than others to quaternary ammonium compounds, the following bacteria were grown on agar slants containing various concentrations of alkyl dimethyl ethyl benzyl ammonium chloride (ADEBAC), and alkyl dimethyl benzyl ammonium chloride (ADBAC): Aerobacter aerogenes 12658, Alcaligenes metalcaligenes, Brevibacterium linens, Chromobacterium lividum, Escherichia...
Resource Type:: Masters Thesis
Full Text:: sincere gratitude and appreciation, To Dr. William E. Sandine for his guidance and encourage- ment

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

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

Enzymatic analysis of mutant and wild type lactic streptococcus organisms developing on a selective medium

Creator:: Turner, Nikki Edwards
Resource Type:: Masters Thesis
Full Text:: express her appreciation to Dr. W. E. Sandine for his guidance and encouragement throughout the course

Genetics of Lactobacilli : plasmid profiles and genetic exchange

Creator:: Scarlett, Lori M.
Abstract:: Lactobacilli are microorganisms with many applications in the fermented food and dairy industries. In addition to the actual fermentation of food products, lactobacilli are involved in the metabolic breakdown of lactose in dairy products, enabling a large population of lactose-intolerant humans to ingest milk. Lactobacilli are also used as health...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: Redacted for privacy William E. Sandine Lactobacilli are microorganisms with many

ScholarsArchive@OSU

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

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

Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species

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

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

Enzymatic analysis of mutant and wild type lactic streptococcus organisms developing on a selective medium

Genetics of Lactobacilli : plasmid profiles and genetic exchange

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