Index Catalog // ScholarsArchive@OSU

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

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:: Spoilage Microorganisms in Raw Milk And Milk Products Abstract Approved: Dr. William E

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:: : MECHANISMS OF LACTOSE METABOLISM BY STRAINS OF STREPTOCOCCUS LACTIS Redacted for Privacy William E. Sandine

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

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

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

Development and use of genetic techniques for study of dairy Leuconostoc bacteria

Creator:: Wyckoff, Herbert Allen, 1961-
Resource Type:: Dissertation
Full Text:: Techniques for Study of Dairy Leuconostoc Bacteria Abstract approved William E. Sandine A high frequency

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

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: Metabolites On Spoilage and Pathogenic Bacteria in Dairy Products Abstract approved by: William E. Sandine

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

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Mechanisms of lactose metabolism by strains of Streptococcus lactis

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

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

Evaluation of media inhibitory for lactic streptococcal bacteriophages

Development and use of genetic techniques for study of dairy Leuconostoc bacteria

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

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

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

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