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Properties of Pseudomonas aeruginosa resistant to quaternary ammonium compound

Creator:: Washam, Clinton Jay
Abstract:: Pseudomonas aeruginosa cells were selected for their ability to grow in the presence of 750 ppm alkyldimethylethylbenzyl ammonium chloride (QAC). These cells were found to retain their resistance to the germicide throughout tri-weekly transfers for 7 months in tryptone glucose yeast extract (TGY) broth containing no QAC. Comparisons of the...
Resource Type:: Dissertation
Full Text:: quaternary ammonium compound AN ABSTRACT OF THE THESIS OF CLINTON JAY WASHAM for the DOCTOR OF PHILOSOPHY

Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species

Creator:: Albin, Inga Anna Schroder
Abstract:: To determine whether some bacteria are more susceptible than others to quaternary ammonium compounds, the following bacteria were grown on agar slants containing various concentrations of alkyl dimethyl ethyl benzyl ammonium chloride (ADEBAC), and alkyl dimethyl benzyl ammonium chloride (ADBAC): Aerobacter aerogenes 12658, Alcaligenes metalcaligenes, Brevibacterium linens, Chromobacterium lividum, Escherichia...
Resource Type:: Masters Thesis
Full Text:: Effect of quaternary ammonium compounds on bactera

Growth of lactococci relative to antibiotic and quaternary ammonium compounds

Creator:: Valladao, Marilin
Abstract:: The work presented in this thesis is concerned with the effect of several antibiotics and quaternary ammonium sanitizers upon growth of lactic acid bacteria. Section I reports the purification of beta-lactamase from Lactococcus cremoris PR-108, by ion exchange chromatography, using the chromogenic substrate pyridine-2-azo-p-dimethylaniline (PADAC) as the enzymatic indicator. Section...
Resource Type:: Masters Thesis
Full Text:: Growth of lactococci relative to antibiotic and quaternary

Factors related to resisitance of bacteria to quaternary ammonium germicides

Creator:: Wang, Wei-sheng
Abstract:: This study was carried out to compare the effects of a quaternary ammonium compound (QAC) upon strains of Pseudomonas aeruginosa which were either sensitive or resistant to the germicide. The cationic QAC used was alkyldimethylbenzylammonium chloride. The resistant types were isolated from the sensitive population by selection of mutants which...
Resource Type:: Masters Thesis
Full Text:: Factors related to resisitance of bacteria to quaternary

Some aspects of the mechanism of action of iodophor and other germicides on microorganisms

Creator:: Shikashio, Tommy Kiyoshi
Abstract:: The concentrations of iodophor necessary to reduce the activity of several metabolic enzyme systems 50 percent was used as the basic approach in attempts to elucidate the mechanism of germicidal action of iodine. For comparisons, a chlorine-releasing germicide (Trichlorocide) and a quaternary ammonium compound were also tested. It was found...
Resource Type:: Dissertation
Full Text:: germicide (Trichlorocide) and a quaternary ammonium compound were also tested. It was found that on parts

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:: Master of Science in Food Science and Technology presented on July 5, 1988 Title: Microbiological

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:: degree of Doctor of Philosophy in Food Science and Technology Presented on August 27

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:: of Master of Science in Food Science and Technology presented on January 19.1999 Title: Some

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:: degree of Doctor of Philosophy in Food Science and Technology presented on November 8. 1988. Title

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Creator:: Seitz, Eugene Walter
Resource Type:: Dissertation
Full Text:: gradu- ate students in the Departments of Microbiology and Food Science and Technology

ScholarsArchive@OSU

Properties of Pseudomonas aeruginosa resistant to quaternary ammonium compound

Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species

Growth of lactococci relative to antibiotic and quaternary ammonium compounds

Factors related to resisitance of bacteria to quaternary ammonium germicides

Some aspects of the mechanism of action of iodophor and other germicides on microorganisms

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

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

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

Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

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