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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:: SHERMANII Abstract approved: Redacted for Privacy William E. Sandine The ability of Propionibacterium

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

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Creator:: Seitz, Eugene Walter
Resource Type:: Dissertation
Full Text:: AL. by EUGENE WALTER SEITZ A THESIS submitted to OREGON STATE UNIVERSITY in partial

Studies to improve lactic acid bacterial starter cultures

Creator:: Khosravi, Lewa
Abstract:: Three commercial sausage starter cultures were grown in an internal-pH-controlled medium (PHASE 4) and in a soluble phosphate-buffered medium. The cultures were tested by comparing viable counts before and after freezing at -40 C or freeze-drying and subsequent storage for 3 months in the frozen or dried state. Strains varied...
Resource Type:: Dissertation
Full Text:: approved: Redacted for privacy William E. Sandine Three commercial sausage starter cultures were grown

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

Creator:: Avedovech, Richard M.
Abstract:: The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with white wines, such as Chardonnay. A study was initiated to examine the compatibility of yeasts commonly used in...
Resource Type:: Dissertation
Full Text:: : Roles of Yeast and Lactic Acid Bacteria in Malolactic Fermentation of Wines: A Chemical and Sensory

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:: bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation AN

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

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

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:: filtration allowed collection of 92 to 99 percent of the phages; Seitz filtration allowed collection of a

Some aspects of the mechanism of action of iodophor and other germicides on microorganisms

Creator:: Shikashio, Tommy Kiyoshi
Abstract:: The concentrations of iodophor necessary to reduce the activity of several metabolic enzyme systems 50 percent was used as the basic approach in attempts to elucidate the mechanism of germicidal action of iodine. For comparisons, a chlorine-releasing germicide (Trichlorocide) and a quaternary ammonium compound were also tested. It was found...
Resource Type:: Dissertation
Full Text:: for privacy Abstract approved: William E. Sandine The concentrations of iodophor necessary to reduce

ScholarsArchive@OSU

Studies on growth metabolites produced by Propionibacterium shermanii

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

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Studies to improve lactic acid bacterial starter cultures

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

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

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

Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria

Host range and chemical composition of lactic streptococcal bacteriophages

Some aspects of the mechanism of action of iodophor and other germicides on microorganisms

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