Index Catalog // ScholarsArchive@OSU

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:: SHIGENO A THESIS submitted to Oregon State University in partial fulfillment of the requirements for

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:: Oregon State University in partial fulfillment of the requirements for the degree of Master of Science

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:: OREGON STATE UNIVERSITY in partial fulfillment of the requirements for the degree of MASTER OF

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

Creator:: Willrett, Douglas L.
Resource Type:: Dissertation
Full Text:: LACTIC ACID BACTERIA by Douglas L. Willrett A THESIS submitted to Oregon State University in

Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria

Creator:: Rajagopal, S. N.
Abstract:: Internally-pH-controlled, phosphate containing and non-phosphate containing Italian bulk starter media were compared to reconstituted nonfat dry milk and commercial bulk starter media for their ability to support the growth and activities of commercially frozen thermophilic lactic acid cultures. Cultures grown in internally-pH-controlled media demonstrated superior acid-production capability. The cheese made...
Resource Type:: Dissertation
Full Text:: . Oregon State University. 34 10. Moon, N.J., and G.W. Reinbold. 1976. Commensalism and competition in

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:: Thomas Philip Dohman A THESIS submitted to Oregon State University in partial fulfillment of the

Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Creator:: Eschelbach, Matthew Michael
Abstract:: A study of malolactic bacteria of the Leuconostoc genus, especially L. oenos, and their bacteriophages was conducted. A search for the presence of infectious bacteriophages in grapes, musts, and juices employed in malo-lactic fermentation (MLF) was conducted; no evidence, either physical or biological, was found for the existence of these...
Resource Type:: Masters Thesis
Full Text:: . Strains ER-1A and EY-2D were isolated previously by Izuagbe et al. (23) at Oregon State University

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

Creator:: Henick-Kling, Thomas
Resource Type:: Masters Thesis
Full Text:: winery of the department of Food Science and Technology, Oregon State University. It was made from

Studies on growth metabolites produced by Propionibacterium shermanii

Creator:: Salih, Mohammed Ali
Abstract:: The ability of Propionibacterium shermanii to produce growth metabolites which were inhibitory to food spoilage indicator organisms was investigated. Asperqillus niqer, a Pseudomonas species and Kluyveromyces fraqilis were the spoilage indicators chosen to represent molds, gram negative psychrotrophic bacteria and yeasts, respectively. Supplementation of milk or whey based media was...
Resource Type:: Dissertation
Full Text:: PROPIONIBACTERIUM SHERMANII by Mohammed Ali Salih A THESIS submitted to Oregon State University in partial

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:: Nageb Al-Zoreky A Thesis Submitted to Oregon State University In partial

ScholarsArchive@OSU

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

Evaluation of media inhibitory for lactic streptococcal bacteriophages

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

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

Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria

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

Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

Studies on growth metabolites produced by Propionibacterium shermanii

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

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