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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:: also like to thank the members of my committee: Dr William E. Sandine, Dr. Dennis Hruby, Dr. David A

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:: - -to Dennis. TABLE OF CONTENTS I. INTRODUCTION II. HISTORICAL 1 2 Nutritional

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:: nitrogen. Inducible proteolytic enzymes have been demonstrated in S. lactis. Van der Zant and Nelson

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:: , when propagated in nonfat milk supplemented with p -glycer o - phosphate (0. 088M), were more active

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:: Sewerage 38P M21 -35 " 8 S. cremoris O. S. U. Collection J L4A " J O. S. U. Cottage Cheese Whey 130

A comparative study of Lactobacillus acidophilus strains

Creator:: Fowlkes, Charles Edward
Resource Type:: Masters Thesis
Full Text:: . acidathLis strains and two other species of lactobacilli ca 4.1 O TS 0 o 0 0 , 1 0 to in rn ci a) to en

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:: \ in 1952 H OH H I i---l H-C -OH Itl HO_C-H O rjqlt HO-C -H Otl HO-C_H Ill H-C -zH H-C I H

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

Creator:: Willrett, Douglas L.
Resource Type:: Dissertation
Full Text:: V o Date thesis is presented December 8, 1981 Typed by Connie Zook for Douglas L. Willrett

Factors influencing the production of tyramine, histamine and tryptamine in cheese

Creator:: Edwards, Susan Thornton
Resource Type:: Masters Thesis
Full Text:: this study. Special thanks are extended to Dr. Sidney Nelson, Department of Pharmaceutical Sciences

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

ScholarsArchive@OSU

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

Metabolism of aroma bacteria as related to diacetyl production

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

Evaluation of media inhibitory for lactic streptococcal bacteriophages

Host range and chemical composition of lactic streptococcal bacteriophages

A comparative study of Lactobacillus acidophilus strains

Studies on mutation and lactose fermentation in lactic streptococci

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

Factors influencing the production of tyramine, histamine and tryptamine in cheese

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

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