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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

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

Creator:: Knittel, Martin Dean
Abstract:: The dairy industry relies primarily on consistent acid production by the lactic streptococci for the manufacture of certain cheeses and fermented dairy products. Variation in these cultures due to genetic exchange has not been thoroughly investigated. This study was undertaken to determine if genetic homology exists within the lactic group,...
Resource Type:: Dissertation
Full Text:: Ph. D. in Microbiology (Name) Date thesis is presented (Degree) (Major) r414(1 -)1rq (Ps

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:: streptococcal bacteriophages AN ABSTRACT OF THE THESIS OF DAVID RALPH HENNING for the Ph. D. in MICROBIOLOGY

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

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

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

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

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