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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:: : fermentation properties and storage stability AN ABSTRACT OF THE THESIS OF THOMAS PHILIP DOHMAN for the

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

Creator:: Henick-Kling, Thomas
Resource Type:: Masters Thesis
Full Text:: Thomas Renick -Kling ACKNOWLEDGEMENTS I am grateful to Dr. William E. Sandine for his advice and

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Creator:: Micheals, Nancy J.
Abstract:: Commercial vats of Chardonnay and Pinot Noir were inoculated during yeast fermentation with starter cultures containing 10⁷ - 10⁹ cfu/ml of the malolactic bacteria Leuconostoc oenos Erla and Ey2d in lots ranging from 55 to 4,000 gallons. Chardonnay inoculated with Ey2d completed MLF in an average of 56 days at...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: Redacted for Privacy Dr. William E. Sandine Commercial vats of Chardonnay and Pinot

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

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:: for Privacy William E. Sandine A survey was conducted of six North American cheese plants to

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:: generous support and positive attitude of my major professor, Dr. William E. Sandine. My great

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:: Redacted for Privacy Abstract approved: Dr. William E. Sandine The present investigation was

Evaluation of media inhibitory for lactic streptococcal bacteriophages

Creator:: Gulstrom, Timothy James
Abstract:: Seven commercially prepared brands of lactic streptococcal phage inhibitory media were obtained from their manufacturers. Comparisons between the different media were made with respect to buffering capacity, ability to support lactic streptococcal growth, ability to suppress bacteriophage replication, and ability to support Leuconostoc growth. Nonfat milk was used during experiments...
Resource Type:: Masters Thesis
Full Text:: presented on STREPTOCOCCAL BACTERIOPHAGES Abstract approved: Redacted for privacy William E. Sandine

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:: : William E. Sandine A method for rapid isolation of plasmid DNA from group N streptococci was developed

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:: . Abstract approved: William E. Sandine Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp

ScholarsArchive@OSU

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

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Studies to improve lactic acid bacterial starter cultures

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

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

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

Evaluation of media inhibitory for lactic streptococcal bacteriophages

Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus

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

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