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Studies on mutation and lactose fermentation in lactic streptococci

Creator:: Wagner, Sally Ann
Abstract:: This study involved an investigation of lactic streptococci which had irreversibly lost ability to produce the high levels of acid in milk necessary during the manufacture of certain fermented dairy products. The slow acid producing mutants studied were obtained from a normal acid producing strain by natural selection following induction...
Resource Type:: Masters Thesis
Full Text:: studies on S. lactis strains Bacteriophage patterns for S. lactis C2}. and slow acid producing mutants d

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

Creator:: Betancur, Carmen L.
Abstract:: Cheddar cheese making from ultrafiltered (UF) concentrated milk potentially increases yield, saves raw materials, cuts transportation costs, minimizes waste pollution, and stream-lines production. However, the resulting UF-cheese has been found to differ from conventionally made cheese (CM-cheese) in its casein matrix and ripening process. UF and CM Cheddar cheeses were...
Resource Type:: Masters Thesis
Full Text:: generous support and positive attitude of my major professor, Dr. William E. Sandine. My great

Some factors influencing carbon dioxide production by Leuconostoc citrovorum

Creator:: Holmes, Beverly Ann
Abstract:: This study was undertaken to determine the role Leuconostoc citrovorum may play in carbon dioxide production in milk. The ability of L. citrovorum strains to produce gas was studied by two methods. A qualitative method used visual measurement of gas where an agar plug was forced up the neck of...
Resource Type:: Masters Thesis
Full Text:: P e r c e n t l a c t i c a c i d 40 0. 30 0.25 0.20 0.15 0. 10 0. 05 0 12 24 36

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

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

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

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Creator:: Micheals, Nancy J.
Abstract:: Commercial vats of Chardonnay and Pinot Noir were inoculated during yeast fermentation with starter cultures containing 10⁷ - 10⁹ cfu/ml of the malolactic bacteria Leuconostoc oenos Erla and Ey2d in lots ranging from 55 to 4,000 gallons. Chardonnay inoculated with Ey2d completed MLF in an average of 56 days at...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: Redacted for Privacy Dr. William E. Sandine Commercial vats of Chardonnay and Pinot

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

Metabolism of aroma bacteria as related to diacetyl production

Creator:: Brown, Ruth Elaine
Abstract:: Factors influencing diacetyl production by the aroma bacteria Leuconostoc citrovorum and Streptococcus diacetilactis were investigated. When grown in association with lactic streptococci, L. citrovorum strain 91404 decreased in cell numbers from 10⁸ to 10⁶ over two weeks of daily subculturing in sterile non-fat milk incubated at 21°C. The ability to...
Resource Type:: Masters Thesis
Full Text:: Bacteria as Related to Diacetyl Production Abstract approved: Dr. William E. Sandine Factors

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

ScholarsArchive@OSU

Studies on mutation and lactose fermentation in lactic streptococci

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

Some factors influencing carbon dioxide production by Leuconostoc citrovorum

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

Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation

Preservation studies on internal-pH-control-grown yogurt starters

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Metabolism of aroma bacteria as related to diacetyl production

Mechanisms of lactose metabolism by strains of Streptococcus lactis

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