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Isolation of auxotrophic mutants of Bacillus cereus

Creator:: Keng, Jiun Guang
Abstract:: Bacillus cereus excretes large amounts of penicillinase into growth media during incubation, hence the widely-used penicillin selection technique for isolating biochemical mutants of bacteria is not applicable to this species. Genetic transfer in B. cereus has not been reported; this is partly due to the lack of an effective isolation...
Resource Type:: Masters Thesis
Full Text:: - tored colonies were picked and assayed for mutants. DES in a final concentration of 4% (v/v) gave the

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

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

Creator:: Willrett, Douglas L.
Resource Type:: Dissertation
Full Text:: for privacy Abstract approved: William E. Sandine Various pH-controlled bulk starter media were

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

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

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:: Bacteria Redacted for Privacy Abstract approved: William E. Sandine Internally-pH-controlled, phosphate

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
Full Text:: Abstract approved: Redacted for privacy William E. Sandine Lactobacilli are microorganisms with many

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

Creator:: Huggins, Alan Roy
Resource Type:: Dissertation
Full Text:: MUTANTS Abstract approved: Redacted for privacy William E. Sandine Phage-host interactions in lactic

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:: : William E. Sandine Microgard, a commercially-available pasteurized fermented milk, was found

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

ScholarsArchive@OSU

Isolation of auxotrophic mutants of Bacillus cereus

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

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

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

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

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

Genetics of Lactobacilli : plasmid profiles and genetic exchange

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

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Studies to improve lactic acid bacterial starter cultures

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