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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

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

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Creator:: Seitz, Eugene Walter
Resource Type:: Dissertation
Full Text:: by Clistie F. Stoddard ACKNOWLEDGMENTS Sincere thanks are extended to Dr. W. E. Sandine and

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:: : William E. Sandine Screening lactic acid bacteria for bacteriocin production against Listeria

Bacteriophage-host interactions in lactic streptococci : lysogeny, phage inhibition and phage-insensitive mutants

Creator:: Huggins, Alan Roy
Resource Type:: Dissertation
Full Text:: MUTANTS Abstract approved: Redacted for privacy William E. Sandine Phage-host interactions in lactic

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

Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability

Creator:: Dohman, Thomas Philip
Abstract:: Gram positive cocci isolated from Oregon wines were characterized and their relative malate fermentation abilities compared. They were heterofermentative, catalase negative, and facultatively anaerobic. Glucose, fructose, cellobiose, maltose, ribose, trehalose, salicin and esculin were fermented by all strains. Arabinose was fermented weakly but lactose, raffinose, sucrose, xylose, rhamnose, mannose and...
Resource Type:: Masters Thesis
Full Text:: : Redacted for Privacy Dr. William E. Sandine Gram positive cocci isolated from Oregon wines were

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

Lactic streptococcal agglutinins

Creator:: Salih, Mohammed Ali
Abstract:: Lactic streptococcal agglutinins are known to promote settling of starter bacteria in milk, resulting in spongy, mealy, shattered curd and sludge formation defects in cottage cheese. These agglutinins are natural antibodies secreted by lactating cows in mature milk in response to infections (mastitis) and in colostrum milk as protective antibodies...
Resource Type:: Masters Thesis
Full Text:: Chapter 1 LACTIC STREPTOCOCCAL AGGLUTININS: A REVIEW1 Mohammed Ali Salih and William E. Sandine

Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria

Creator:: Willrett, Douglas L.
Resource Type:: Dissertation
Full Text:: for privacy Abstract approved: William E. Sandine Various pH-controlled bulk starter media were

ScholarsArchive@OSU

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

Studies to improve lactic acid bacterial starter cultures

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

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

Bacteriophage-host interactions in lactic streptococci : lysogeny, phage inhibition and phage-insensitive mutants

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

Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Lactic streptococcal agglutinins

Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria

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