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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:: . D-fructose. D-manilose. N-acetyl glucosamine and lactose. Regardless of genotype. strains which

Control of acid production and β-galactosidase synthesis in lactic streptococci

Creator:: Citti, James Edward
Abstract:: The public health and economic significance of rapid acid production by lactic streptococci in controlled dairy fermentations is well known. However, the fast acid-producing characteristic of these organisms is not stable, and cultures of fast organisms have been shown to contain slow cells. These studies were carried out to characterize...
Resource Type:: Dissertation
Full Text:: in lactic streptococci AN ABSTRACT OF THE THESIS OF JAMES EDWARD CITTI for the Ph. D. in

Metabolism of aroma bacteria as related to diacetyl production

Creator:: Brown, Ruth Elaine
Abstract:: Factors influencing diacetyl production by the aroma bacteria Leuconostoc citrovorum and Streptococcus diacetilactis were investigated. When grown in association with lactic streptococci, L. citrovorum strain 91404 decreased in cell numbers from 10⁸ to 10⁶ over two weeks of daily subculturing in sterile non-fat milk incubated at 21°C. The ability to...
Resource Type:: Masters Thesis
Full Text:: identification was confirmed and other aroma -flavor compounds were discovered. Hammer and Bailey (1919) had

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:: some considered Streptococcus diacetilactis by Sandine et al. (1962)] by Hammer and Baker (1923) and

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Creator:: Seitz, Eugene Walter
Resource Type:: Dissertation
Full Text:: changed by the findings of Hammer and Bailey which were re- ported in 1919. Hammer and Bailey (26, p

Studies on mutation and lactose fermentation in lactic streptococci

Creator:: Wagner, Sally Ann
Abstract:: This study involved an investigation of lactic streptococci which had irreversibly lost ability to produce the high levels of acid in milk necessary during the manufacture of certain fermented dairy products. The slow acid producing mutants studied were obtained from a normal acid producing strain by natural selection following induction...
Resource Type:: Masters Thesis
Full Text:: studies on S. lactis strains Bacteriophage patterns for S. lactis C2}. and slow acid producing mutants d

Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations

Creator:: Levata-Jovanovic, Marina
Abstract:: Dairy leuconostocs are frequently used as aroma-producing bacteria in mesophilic cultures used as starters for milk fermentations. Sixty Leuconostoc strains from different culture collections were studied taxonomically for species identification. Based on morphological, physiological and biochemical tests, twenty of these strains were typed as Leuconostoc mesenteroides ssp. cremoris (Leu. cremoris)....
Resource Type:: Masters Thesis
Full Text:: tricarboxylic acid cycle Heterofermentative (fermentation of glucose via phoshoketolase pathway) D-(-) lactate

Enzymatic analysis of mutant and wild type lactic streptococcus organisms developing on a selective medium

Creator:: Turner, Nikki Edwards
Resource Type:: Masters Thesis
Full Text:: presented May 15, 1962 Typed by Joyce M. Schilling AC KNOWLEDGEJYENT The author would like to

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:: , Utah) - commercial medium using an external neutralizer, NH4OH; D) CaCO3 - experimental medium using

Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation

Creator:: Smoker, Amy N.
Resource Type:: Masters Thesis
Full Text:: Strain Identification 15 D-value Determinations 16 Spore Counts 17 Casein Hydrolysis 20 Carbohydrate

ScholarsArchive@OSU

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

Control of acid production and β-galactosidase synthesis in lactic streptococci

Metabolism of aroma bacteria as related to diacetyl production

Some factors influencing carbon dioxide production by Leuconostoc citrovorum

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Studies on mutation and lactose fermentation in lactic streptococci

Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations

Enzymatic analysis of mutant and wild type lactic streptococcus organisms developing on a selective medium

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

Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation

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