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Filtering by: Creator Stark, William D. Remove constraint Creator: Stark, William D. Advisor Sandine, William E. Remove constraint Advisor: Sandine, William E. Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

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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
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 use in cheddar cheese manufacture AN ABSTRACT OF THE THESIS OF SUZANNE D. DANIELL for the
Growth, physiological characteristics and plasmid profiles of Bifidobacterium species

Creator:

Cheng, Ronshan

Abstract:

The fecal flora of healthy bottle or breast-fed infants was examined for the presence of Bifidobacterium. Identification was based on the presence of fructose-6-phosphate phosphoketolase, which is found only in these bacteria. No bifidobacteria were recovered from bottle-fed infants. However, bifidobacteria were readily isolated from 15 day to 3 month...

Resource Type:

Masters Thesis

Full Text:

Abstract approved: William Sandine The fecal flora of healthy bottle or breast-fed infants was
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
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:

in lactic streptococci AN ABSTRACT OF THE THESIS OF JAMES EDWARD CITTI for the Ph. D. in
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
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
Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria

Creator:

Tsai, Huai-jen

Abstract:

Mutants of Streptococcus lactis 7962 with various combinations of plasmid molecular masses were screened for nisin production. Nisin was produced by both wild type and mutants that contained a 17.5 Md plasmid, which was usually obscured by the chromosomal fragments. No nisin was produced by plasmid-free mutants. Sucrose fermentation and...

Resource Type:

Dissertation

Full Text:

approved: William E. Sandine Mutants of Streptococcus lactis 7962 with various combinations of plasmid

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Academic Affiliation

Microbiology40
Food Science and Technology5
Microbiology and Hygiene5

Advisor

Sandine, William E.[remove]51
Giovannoni, Stephen J.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1962 to 1999

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Committee Member

Bodyfelt, F. W. (Floyd W.), 1937-2
Giovannoni, S. J.2
Becker, R. R.1
Bodyfelt, Floyd W.1
Bottomley, P.1
more Committee Members »

Creator

Al Zoreky, Nageb2
Salih, Mohammed Ali2
Albin, Inga Anna Schroder1
Avedovech, Richard M.1
Benkerroum, Noreddine1
more Creators »

Date

Date range begin – Date range end

Current results range from 1962 to 1998

View distribution

Decade

1990-199911
1980-198919
1970-19796
1960-196915

Degree Field

Microbiology40
Food Science and Technology5
Microbiology and Hygiene5
Genetics1

Degree Level

Master's30
Doctoral21

Degree Name

Master of Science (M.S.)30
Doctor of Philosophy (Ph.D.)21

Language

English [eng]51

Non-Academic Affiliation

Oregon State University. Graduate School[remove]51

Peer Reviewed

No51

Resource Type

Masters Thesis30
Dissertation21

Rights Statement

Copyright Not Evaluated49
In Copyright2

Subject

Lactic acid bacteria13
Streptococcus10
Dairy microbiology9
Cheese -- Microbiology5
Leuconostoc3
more Subjects »

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