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Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture

Creator:: Daniell, Suzanne D.
Abstract:: A survey was conducted of six North American cheese plants to determine levels of bacteriophages present. Fifty-nine lactic streptococcal host bacterial strains were utilized in the survey. Phage levels were generally lower in plants employing modern manufacturing techniques than in plants employing traditional manufacturing techniques; this difference was attributed to...
Resource Type:: Masters Thesis
Full Text:: for Privacy William E. Sandine A survey was conducted of six North American cheese plants to

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:: January 18,1988 Commencement June 1988 APPROVED: Professed"b^/Ticrobiology in cliarge of major

Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria

Creator:: Tsai, Huai-jen
Abstract:: Mutants of Streptococcus lactis 7962 with various combinations of plasmid molecular masses were screened for nisin production. Nisin was produced by both wild type and mutants that contained a 17.5 Md plasmid, which was usually obscured by the chromosomal fragments. No nisin was produced by plasmid-free mutants. Sucrose fermentation and...
Resource Type:: Dissertation
Full Text:: approved: William E. Sandine Mutants of Streptococcus lactis 7962 with various combinations of plasmid

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

Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus

Creator:: Orberg, Paulo K.
Abstract:: A method for rapid isolation of plasmid DNA from group N streptococci was developed. Chief advantages of the method were simplicity, the utilization of microliter quantities of reagents, and the obtainment of preparations highly enriched for covalently closed circular plasmid DNA. The method was also applied to over 15 Leuconostoc...
Resource Type:: Dissertation
Full Text:: : William E. Sandine A method for rapid isolation of plasmid DNA from group N streptococci was developed

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:: Study. Abstractappra/ed; ^ . _^ - ,r —,. Dr. William E. Sandine The purposeful induction of

Preservation studies on internal-pH-control-grown yogurt starters

Creator:: Matalon, Marcelo E.
Resource Type:: Masters Thesis
Full Text:: Starters Abstract approved: Redacted for Privacy William E. Sandine The ability of three phosphated

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:: . Abstract approved: William E. Sandine Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp

Growth, physiological characteristics and plasmid profiles of Bifidobacterium species

Creator:: Cheng, Ronshan
Abstract:: The fecal flora of healthy bottle or breast-fed infants was examined for the presence of Bifidobacterium. Identification was based on the presence of fructose-6-phosphate phosphoketolase, which is found only in these bacteria. No bifidobacteria were recovered from bottle-fed infants. However, bifidobacteria were readily isolated from 15 day to 3 month...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: William Sandine The fecal flora of healthy bottle or breast-fed infants was

Strain dominance in frozen multiple strain lactic starters

Creator:: Leach, Roy Dullnig
Abstract:: Two multiple strain lactic streptococcal starter concentrates were examined to determine whether or not elimination of one of the three component strains, by addition of its specific phage, resulted in disproportionate inhibition of acid production (strain dominance). Both starters showed dominance when tested three to four weeks after freezing and...
Resource Type:: Dissertation
Full Text:: FROZEN MULTIPLE STRAIN LACTIC STARTERS Abstract approved: Redacted for privacy William E. Sandine Two

ScholarsArchive@OSU

Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture

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

Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria

Studies to improve lactic acid bacterial starter cultures

Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus

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

Preservation studies on internal-pH-control-grown yogurt starters

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

Growth, physiological characteristics and plasmid profiles of Bifidobacterium species

Strain dominance in frozen multiple strain lactic starters

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