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Filtering by: Creator Bakalinsky, Alan Remove constraint Creator: Bakalinsky, Alan Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Peer Reviewed No Remove constraint Peer Reviewed: No

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  • Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

    Creator:
    Alessandri, María P.
    Abstract:
    Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________ Alan T. Bakalinsky Reductive sulfate assimilation, the biological process by which

  • Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

    Creator:
    Park, Hoon
    Abstract:
    In an effort to understand the basis for sulfite detoxification in S. cerevisiae, the functions of two genes were analyzed. SSU1, which encodes a plasma membrane protein, was found to be required for efficient sulfite efflux. FZFl-4, a dominant allele of a transcriptional activator of SSUl, was also found to...
    Resource Type:
    Dissertation
    Full Text:
    Aspects of Sulfite Metabolism in Saccharomyces cerevisiae. Abstract approved: Alan T. Bakalinsky

  • A study of antimutagenicity in yogurt

    Creator:
    Sudarshan, Nadathur R.
    Abstract:
    The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
    Resource Type:
    Dissertation
    Full Text:
    Antimutagenicity in Yogurt Abstract Approved: ^ Alan T. Bakalinsky The purpose of this study was to identify

  • Study of sulfite mutants of Saccharomyces cerevisiae

    Creator:
    Wightman, JoLynne Dee
    Abstract:
    Sulfite mutants representing five complementation groups, previously derived from an ethyl methanesulfonate-treated haploid strain of Saccharomyces cerevisiae were studied. Although the wildtype S. cerevisiae strain used (isogenic to X2180-1 A) had a basal tolerance for sulfite (7 μM free H₂SO₃), the sensitive and resistant mutants were found to tolerate less...
    Resource Type:
    Masters Thesis
    Full Text:
    : A Study of Sulfite Mutants of Sacchammvces cerevisiae Abstract approved: Alan T. Bakalinsky

  • Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

    Creator:
    Smith, Mark R.
    Abstract:
    A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
    Resource Type:
    Masters Thesis
    Full Text:
    : _______________________________________________________ Alan T. Bakalinsky A number of methods to isolate and quantify protein in

  • Yeast protein release during fermentation and aging in a model wine

    Creator:
    Rowe, Jeffrey D.
    Abstract:
    Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
    Resource Type:
    Masters Thesis
    Full Text:
    . Abstract approved: _______________________________________________________ Alan T. Bakalinsky

  • Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

    Creator:
    Chescheir, Stuart C.
    Abstract:
    The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
    Resource Type:
    Masters Thesis
    Full Text:
    phenol analysis by GC. Strains were provided for this project by Dr. Alan Bakalinsky, EJ Gallo Winery

  • Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

    Creator:
    Hall, Harper L.
    Abstract:
    This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
    Resource Type:
    Masters Thesis
    Full Text:
    volatile aroma analysis. Dr. Alan Bakalinsky and Jun Ding of OSU provided guidance and assistance in

  • Influence of extractives on the chemical analysis of switchgrass

    Creator:
    Tandjo, Djuhartini
    Abstract:
    This thesis summarizes an investigation into the need for removing extractives from herbaceous biomass feedstocks prior to their chemical characterization. Switchgrass (Panicum virgatum), was used in this study as a representative herbaceous biomass feedstock. The influence of extractives on the chemical analysis of switchgrass was done by comparing the composition...
    Resource Type:
    Masters Thesis
    Full Text:
    research. I thank also my committee members (Dr. Alan Bakalinsky, Dr. Andrew Hashimoto, and Dr. Russel

  • Porosity, surface area and enzymatic saccharification of microcrystalline cellulose

    Creator:
    Tantasucharit, Usicha
    Abstract:
    The research described in this thesis was aimed at understanding how particle size, porosity, and enzyme accessible surface area influence the rate of saccharification of microcrystalline cellulose. Microcrystalline cellulose (MCC) is a commonly used substrate for the study of cellulolytic enzymes. MCC preparations of different particle size are commercially available....
    Resource Type:
    Masters Thesis
    Full Text:
    . Boyer; and Dr. A. Bakalinsky. I am grateful to the advice and help of my labmates, especially Kuakoon