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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:: bacteria from both cheese types showed comparable carbohydrate fermentation patterns and similar

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:: . Carbohydrate utilization using API 5(1 test kits revealed no pattern which could definitively differentiate

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:: supporting this research. TABLE OF CONTENTS PAGE Introduction 1 References 4 Chapter 1

Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation

Creator:: Smoker, Amy N.
Resource Type:: Masters Thesis
Full Text:: preserving the silage product. Research performed in this thesis examined sporolactobacilli and bacilli

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:: characteristics of the black yeast tested with API 20C 48 1.7 Carbohydrate assimilations by Propioni

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:: Western Dairy Foods Research Center, Logan, Utah for generously providing the grant which supported

Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations

Creator:: Levata-Jovanovic, Marina
Abstract:: Dairy leuconostocs are frequently used as aroma-producing bacteria in mesophilic cultures used as starters for milk fermentations. Sixty Leuconostoc strains from different culture collections were studied taxonomically for species identification. Based on morphological, physiological and biochemical tests, twenty of these strains were typed as Leuconostoc mesenteroides ssp. cremoris (Leu. cremoris)....
Resource Type:: Masters Thesis
Full Text:: 1994. I am grateful for the N. L. Tartar Research Fellowship I was awarded in 1994. Finally, I am

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:: friendship in helping me with this academic research endeavor: To Dr. Sandine for the use of his research

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:: carrying out experiments at one time or another during this research, All the faculty, Staff, and student

Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture

Creator:: Faessler, Patrick Charles
Abstract:: The present investigation was undertaken to characterize a number of strains of Lactobacillus bulgaricus and Streptococcus thermophilus intended for use by a commercial starter supply company. Thorough characterization of each culture was required in order to combine compatible strains so that their usefulness in Mozzarella cheese manufacture would be maximized....
Resource Type:: Masters Thesis
Full Text:: Sensitivity 19 Salt Tolerance 20 Carbohydrate Fermentation 21 RESULTS 22 Proteolysis 22 Formate

ScholarsArchive@OSU

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

Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture

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

Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Growth, physiological characteristics and plasmid profiles of Bifidobacterium species

Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations

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

Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture

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