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Filtering by: Creator Hyskell, C. M. Remove constraint Creator: Hyskell, C. M. Advisor Sandine, William E. Remove constraint Advisor: Sandine, William E.

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  • 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:
    exchange AN ABSTRACT OF THE THESIS OF Lori M. Scar lett for the degree of Master of Science in Genetics

  • Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

    Creator:
    Avedovech, Richard M.
    Abstract:
    The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with white wines, such as Chardonnay. A study was initiated to examine the compatibility of yeasts commonly used in...
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF Richard M. Avedovech. Jr. for the

  • 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:
    Bacteria REFERENCES 1. Ahn, C. and M. R. Stiles. 1990. Antibacterial activity of lactic acid

  • 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:
    . Daly, C., M. LaChance, W.E. Sandine, and P.R. Elliker. 1973. Control of Staphylococcus aureus in

  • Mechanisms of lactose metabolism by strains of Streptococcus lactis

    Creator:
    Walter, Leslie Alva
    Abstract:
    Rapid acid production by lactic streptococci used in the manufacture of fermented dairy products is essential to the economy of the industry and to the public health of consumers. There remains to developed, however, an adequate laboratory procedure to detect and distinguish between slow and fast strains of these bacteria....
    Resource Type:
    Masters Thesis
    Full Text:
    x 18 cm. column at 5 C with 0. 1 M formate. Each fraction 10 ml. 45 47 48 17. A model for PEP

  • Genetic homology and exchange in lactic acid streptococci

    Creator:
    Knittel, Martin Dean
    Abstract:
    The dairy industry relies primarily on consistent acid production by the lactic streptococci for the manufacture of certain cheeses and fermented dairy products. Variation in these cultures due to genetic exchange has not been thoroughly investigated. This study was undertaken to determine if genetic homology exists within the lactic group,...
    Resource Type:
    Dissertation
    Full Text:
    84. l' C, 84. 4°C and 83. 7'C, respectively. These values corresponded to guanine plus cytosine

  • Host range and chemical composition of lactic streptococcal bacteriophages

    Creator:
    Henning, David Ralph
    Abstract:
    Comparisons were made of the abilities of Streptococcus lactis, Streptococcus cremoris and Streptococcus diacetilactis bacteriophages to endure various laboratory isolation and storage treatments. Neutralization of Cottage cheese whey containing phages offered no survival advantage over unneutralized samples, refrigeration of neutral and acid whey samples increased the survival of only the...
    Resource Type:
    Dissertation
    Full Text:
    (Name) (Degree) (Major) Date thesis is presented 14. v 7-1 1 Ç 6 6 Title HOST RANGE AND CHEMICAL

  • Lactic streptococcal agglutinins

    Creator:
    Salih, Mohammed Ali
    Abstract:
    Lactic streptococcal agglutinins are known to promote settling of starter bacteria in milk, resulting in spongy, mealy, shattered curd and sludge formation defects in cottage cheese. These agglutinins are natural antibodies secreted by lactating cows in mature milk in response to infections (mastitis) and in colostrum milk as protective antibodies...
    Resource Type:
    Masters Thesis
    Full Text:
    . Trismaleate buffer at pH 7.0 with a high molarity (0.5 M) was selected as the most appropriate antigen

  • 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:
    to 13°C, while lots inoculated with Frla required an average of 101 days. Uninoculated controls

  • 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:
    and 31°C and generation times between 5.2 and 18.7 were observed at pH 5.5. The pH optimum ranged