Index Catalog // ScholarsArchive@OSU

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:: Doctor of Philosophy in Food Science and Technology presented on Dec 16, 1999. Title: Applied and Basic

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: without freezing. The increase in the melting point of lipids has been applied to the tempering of

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:: August 27, 1992 Commencement June, 1993 Approved: Professor of Microbiology and Food

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: ., improperly applied pesticides, thorns), by and large, the most important potential hazards are biological

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Creator:: Shiu, Shu-Er
Abstract:: The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic plate count (APC) and anaerobic plate count (ANPC)), enzyme assays (i.e. α-amylase, β-amylase, lipase and peroxidase activities) were conducted...
Resource Type:: Masters Thesis
Full Text:: in the abbreviation represents the amount of pressure applied to samples, 30K, 60K, or 75K psig

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis
Full Text:: Microbiology of shrimp 9 Shrimp preservation techniques 14 Glucose oxidase/catalase system 18

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Creator:: Mou, Jing
Abstract:: The consumption of seafood in the United States has increased rapidly in recent years due to high quality protein and health benefits of seafood. Seafood can be a carrier for bacteria normally distributed in the marine environment and, in some cases, can be contaminated by human pathogens. Therefore, there is...
Resource Type:: Masters Thesis

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: measure the concentration of vitamin A, E & C in fluid milk were developed and applied to quantify these

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

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

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

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

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

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

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