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

Creator:: Wyckoff, Herbert Allen, 1961-
Resource Type:: Dissertation
Full Text:: study. I would also like to express my appreciation to Dr. L. R. Brown, Dr. S. J. Giovannoni, Dr. D. I

Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus

Creator:: Orberg, Paulo K.
Abstract:: A method for rapid isolation of plasmid DNA from group N streptococci was developed. Chief advantages of the method were simplicity, the utilization of microliter quantities of reagents, and the obtainment of preparations highly enriched for covalently closed circular plasmid DNA. The method was also applied to over 15 Leuconostoc...
Resource Type:: Dissertation
Full Text:: plasmids. The major contributions to this field of study have originated from the laboratories of C. Daly

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:: , C., C. Daly, and G. F. Fitzgerald. 1985. Conjugative transfer of the transposon Tn919 to lactic acid

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:: Science in Charge of Major _*£ t^rM K—tn^-r^j—sa ^^arffr o rf^-ffg-Tf-ftrram 2k_ Head of Ttfe

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:: characterizations. Adonitol and sorbitol are utilized by R. rubra whereas the black yeast was not able to ferment

Genetics of Lactobacilli : plasmid profiles and genetic exchange

Creator:: Scarlett, Lori M.
Abstract:: Lactobacilli are microorganisms with many applications in the fermented food and dairy industries. In addition to the actual fermentation of food products, lactobacilli are involved in the metabolic breakdown of lactose in dairy products, enabling a large population of lactose-intolerant humans to ingest milk. Lactobacilli are also used as health...
Resource Type:: Masters Thesis

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:: identified and reviews have been compiled by Davies and Gasson (1984), Daly and Fitzgerald (1987

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:: . Bezkorovainy, A. 1989. Classification of bifidobacteria. p. 2- 28. In A. Bezkorovainy and R. Miller-Catchpole

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:: . Daly, C., M. LaChance, W.E. Sandine, and P.R. Elliker. 1973. Control of Staphylococcus aureus in

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: of 247 ml of 10,000 MW ultra-filtrate (10,000-F) was collected. The retentate (10,000-R) was washed

ScholarsArchive@OSU

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

Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus

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

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

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Genetics of Lactobacilli : plasmid profiles and genetic exchange

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

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

Studies to improve lactic acid bacterial starter cultures

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

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