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Filtering by: Contributor advisor sim Sandine, W. E. Remove constraint Contributor advisor sim: Sandine, W. E.

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Studies on transformation in streptococci

Creator:

Brown, Willie Claiborne

Resource Type:

Masters Thesis
Studies on transduction in lactic streptococcus organisms

Creator:

Allen, Lois Kendron

Resource Type:

Masters Thesis
Production of carbonyl compounds by lactic streptococci : relation to Cheddar cheese flavor

Creator:

Vedamuthu, Ebenezer Rajkumar

Abstract:

In an attempt to investigate the probable roles of lactic starter flora in the development of fruitiness and slit-openness in Cheddar cheese, several experimental lots of cheese were made with different commercial lyophilized starters until the defect could be consistently duplicated. From many such trials, two cultures, B and C,...

Resource Type:

Dissertation
Flavor control in dairy products and beer with special reference to diacetyl

Creator:

Pack, Moo Young

Abstract:

The stability of diacetyl in fermented milk and the removal of diacetyl from beer were studied. A convenient method for the determination of diacetyl in beer, established by Owades and Jakovac, was modified and applied for flavor analyses of dairy products. Through this method, diacetyl in 12 samples could be...

Resource Type:

Dissertation
Studies on the inhibition of spoilage organisms in Cottage cheese by lactic streptococcus organisms

Creator:

Hauser, Bruce Allen

Abstract:

A report in the literature suggesting that the use of cottage cheese dressing cultured with S. diacetilactis would afford enhanced flavor and shelf life in the finished product prompted this study to examine reasons for its effectiveness. The method used involved addition of a culture of S. diacetilactis 18-16 to...

Resource Type:

Masters Thesis
Studies on control of diacetyl off-flavor in beer

Creator:

Tolls, Terry Norman

Abstract:

Sporadic outbreaks of diacetyl off-flavor in beer are a serious economic problem to the brewing industry. Studies were carried out in an attempt to improve the understanding of the problem and to experiment with new ways of controlling this defect. The Owades and Jakovac method of diacetyl determination as modified...

Resource Type:

Masters Thesis
An ecological study of the lactic streptococci

Creator:

Radich, Paul Christian

Abstract:

In an attempt to determine the natural habitat of Streptococcus lactis, Streptococcus cremoris, and Streptococcus diacetilactis 27 different species of vegetables, 18 species of fruits and many individual cow raw milk samples were examined. S. lactis was found to occur on potatoes, corn, cucumbers, peas, beans, and cantaloupe. In each...

Resource Type:

Masters Thesis
Purification and properties of Streptococcus lactis β-galactosidase

Creator:

McFeters, Gordon A.

Abstract:

Experiments were carried out to purify and characterize the galactosidase of the Streptococcus lactis 7962. Purification was accomplished using standard procedures; however the lability of the enzyme to numerous treatments limited the techniques that could be used and the amount of active enzyme recovered. Gel filtration revealed that the enzyme...

Resource Type:

Dissertation
An enzymatic method for the removal of diacetyl from fermented beverages

Creator:

Whinery, Janet

Abstract:

The presence of diacetyl in sufficient concentrations to cause off-flavor in beer is a serious economic problem affecting the brewing industry. Research was carried out in an attempt to provide an industrially acceptable method for reducing diacetyl to safe levels in beer, with additional applications to frozen concentrated orange juice,...

Resource Type:

Masters Thesis
A study of the lipids of Pseudomonas aeruginosa sensitive and resistant to chloramphenicol and quaternary ammonium compound

Creator:

Anderes, Eugene Armin

Abstract:

From a population of cells of Pseudomonas aeruginosa sensitive 33 parts per million (ppm) and 0.1 mg per ml of quaternary ammonium (QAC) and chloramphenicol respectively, pure strains resistant to 750 ppm and 50 mg per ml of these antibiotics were isolated. Lipids from the sensitive and resistant cells grown...

Resource Type:

Dissertation

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Academic Affiliation

Microbiology17
Microbiology and Hygiene7

Advisor

Sandine, W. E.24

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1962 to 1994

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Committee Member

Day, E. A.1
Roth, L. F.1

Creator

Allen, Lois Kendron1
Anderes, Eugene Armin1
Blaine, James Wesley1
Brown, Willie Claiborne1
Cheung, Kuen1
more Creators »

Date

Date range begin – Date range end

Current results range from 1962 to 1993

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Decade

1990-19991
1980-19891
1970-197910
1960-196912

Degree Field

Microbiology17
Microbiology and Hygiene7

Degree Level

Doctoral13
Master's11

Degree Name

Doctor of Philosophy (Ph.D.)13
Master of Science (M.S.)11

Language

English [eng]24

Non-Academic Affiliation

Oregon State University. Graduate School24

Peer Reviewed

No24

Resource Type

Dissertation13
Masters Thesis11

Rights Statement

Copyright Not Evaluated22
In Copyright2

Subject

Lactic acid bacteria7
Streptococcus4
Beer2
Cheese -- Microbiology2
DNA2
more Subjects »

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