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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

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

Creator:: Willrett, Douglas L.
Resource Type:: Dissertation
Full Text:: . ACKNOWLEDGMENTS Sincere thanks is expressed to Dr. William E. Sandine and Dr. James W. Ayres for their guidance

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

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

Creator:: Huggins, Alan Roy
Resource Type:: Dissertation
Full Text:: of bacteriophage. J. Gen. Physiol. 22: 365-384. 3. Gulstrom, T. J., L. E. Pearce, W. E. Sandine and

Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture

Creator:: Daniell, Suzanne D.
Abstract:: A survey was conducted of six North American cheese plants to determine levels of bacteriophages present. Fifty-nine lactic streptococcal host bacterial strains were utilized in the survey. Phage levels were generally lower in plants employing modern manufacturing techniques than in plants employing traditional manufacturing techniques; this difference was attributed to...
Resource Type:: Masters Thesis
Full Text:: :1263-1266. 3. Daniell, S. D. and W. E. Sandine. 1978. Manufacture of Cheddar cheese in the factory

Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria

Creator:: Rajagopal, S. N.
Abstract:: Internally-pH-controlled, phosphate containing and non-phosphate containing Italian bulk starter media were compared to reconstituted nonfat dry milk and commercial bulk starter media for their ability to support the growth and activities of commercially frozen thermophilic lactic acid cultures. Cultures grown in internally-pH-controlled media demonstrated superior acid-production capability. The cheese made...
Resource Type:: Dissertation
Full Text:: Extended Family at SRINGARAPURAM ACKNOWLEDGEMENTS I am indebted to Drs. William E. Sandine and James W

Preservation studies on internal-pH-control-grown yogurt starters

Creator:: Matalon, Marcelo E.
Resource Type:: Masters Thesis
Full Text:: starters AN ABSTRACT OF THE THESIS OF Marcelo E. Matalon for the degree of Master of Science in

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:: Privacy Dr. William E. Sandine Several bulk starter media, consisting of two experimental blends and

Lactic streptococci: growth characteristics and plasmid profiles of drug- and bacteriophage-insensitive mutants

Creator:: Wulf, John J.
Abstract:: Fast acid-producing streptomycin-resistant mutants for several strains of lactic streptococci currently used in commercial Cheddar cheese manufacture were isolated. Their isolation involved use of a recently developed differential plating medium that allows identification of fast acid-producing colonies. Both parents and mutants were characterized with regard to growth, acid production, proteolytic...
Resource Type:: Masters Thesis
Full Text:: appreciation to my advisor, Dr. W. E. Sandine, for his guidance and assistance throughout this investigation

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

ScholarsArchive@OSU

Studies to improve lactic acid bacterial starter cultures

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

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

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

Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture

Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria

Preservation studies on internal-pH-control-grown yogurt starters

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

Lactic streptococci: growth characteristics and plasmid profiles of drug- and bacteriophage-insensitive mutants

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

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