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

Creator:: Wyckoff, Herbert Allen, 1961-
Resource Type:: Dissertation
Full Text:: study. I would also like to express my appreciation to Dr. L. R. Brown, Dr. S. J. Giovannoni, Dr. D. I

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

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:: Bacteria Redacted for Privacy Abstract approved: William E. Sandine Internally-pH-controlled, phosphate

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:: :1263-1266. 3. Daniell, S. D. and W. E. Sandine. 1978. Manufacture of Cheddar cheese in the factory

Pathways and enzymes involved in glucose catabolism by lactic streptococci

Creator:: Nandan, Rajiva
Abstract:: The enzymes and pathways involved in the catabolism of glucose by several strains of Streptococcus diacetilactis, Streptococcus cremoris, and Streptococcus lactis, commonly called the lactic streptococci, were studied. The presence of aldolase, triosephosphate isomerase and alcohol dehydrogenase in these organisms provided evidence for the operation of the Embden-Meyerhof-Parnas (EMP) pathway...
Resource Type:: Dissertation
Full Text:: IN GLUCOSE CATABOLISM BY LACTIC STREPTOCOCCI Abstract approved: Dr. William E. Sandine The

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

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:: decrease in the lactose uptake and o-nitrophenyl-P-D- galactopyranoside (ONPG) hydrolysis by S. lactis C

The isolation of Lactococcus lactis subsp. cremoris from nature with probes for 16S ribosomal RNAs

Creator:: Salama, Maysoon
Resource Type:: Dissertation
Full Text:: Press. 3. Ayebo, A. D., K. M. Shahani, and R. Dam. 1981. Antitumor component(s) of yogurt

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:: in lactic streptococci AN ABSTRACT OF THE THESIS OF JAMES EDWARD CITTI for the Ph. D. in

ScholarsArchive@OSU

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

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

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

Pathways and enzymes involved in glucose catabolism by lactic streptococci

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

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

The isolation of Lactococcus lactis subsp. cremoris from nature with probes for 16S ribosomal RNAs

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

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