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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:: ." - Kahil Gibran To the members of my committee: Dr. P. R. Elliker and Dr. L. W. Parks: "Ask me no

Pathways and enzymes involved in glucose catabolism by lactic streptococci

Creator:: Nandan, Rajiva
Abstract:: The enzymes and pathways involved in the catabolism of glucose by several strains of Streptococcus diacetilactis, Streptococcus cremoris, and Streptococcus lactis, commonly called the lactic streptococci, were studied. The presence of aldolase, triosephosphate isomerase and alcohol dehydrogenase in these organisms provided evidence for the operation of the Embden-Meyerhof-Parnas (EMP) pathway...
Resource Type:: Dissertation
Full Text:: I wish to express my sincere thanks to Dr. W. E. Sandine and Dr. P. R. Elliker for their guidance

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:: ., 1960; Rose et al., 1985). Similarly, every organism was grown in MRS + 2% agar added before

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:: . Stephen Kaattari, Prof. Floyd W. Bodyfelt, Dr. Donald E. Mattson , Dr. William C. Denison and Dr

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:: , MD, U.S.A. 17. Stevens, K. A., B. W. Sheldon, N. A. Klapes and T. R. Klaenhammer. 1991. Nisin

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

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: like to express my appreciation to Dr. W. E. Sandine for giving me the opportunity and privilege of

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

Creator:: Wyckoff, Herbert Allen, 1961-
Resource Type:: Dissertation
Full Text:: to thank Dr. W. E. Sandine for his encouragement, advice and support during the course of this

Internal pH control starter media: use in culture preservation and for multiple strain growth

Creator:: Shigeno, Debra S.
Abstract:: Several bulk starter media, consisting of two experimental blends and four commercial preparations, were examined for each medium's ability to grow, preserve, and/or recover lactic streptococcal starter cultures. Nonfat milk was used as a control. Results showed that cultures which had the greatest survival rate in frozen storage had been...
Resource Type:: Masters Thesis
Full Text:: different types of bulk starter media. Samples were taken every two hours and then plated onto M17 with

Studies on growth metabolites produced by Propionibacterium shermanii

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:: R-5. The enzyme appeared to be an oxygen sensitive selenoprotein. Differences in selenite and

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:: cheese were made using each of the four strains individually then in every possible combination. In

ScholarsArchive@OSU

Some factors influencing carbon dioxide production by Leuconostoc citrovorum

Pathways and enzymes involved in glucose catabolism by lactic streptococci

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Studies to improve lactic acid bacterial starter cultures

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

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

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

Internal pH control starter media: use in culture preservation and for multiple strain growth

Studies on growth metabolites produced by Propionibacterium shermanii

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

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