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Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Creator:: Kruk, Mark W.
Abstract:: Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase....
Resource Type:: Masters Thesis
Full Text:: . Lee Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was

Inhibition of microbial growth in seafood by potassium sorbate

Creator:: Chung, Yuh-mei
Resource Type:: Masters Thesis
Full Text:: —-— -■ = Dr. Jong S. Lee The effect of potassium sorbate on microbial growth in seafood was tested by

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

Creator:: Vernon, Stephen M.
Abstract:: One hundred and fourteen strains of Moraxella species isolated from marine fishery sources were investigated to determine the cause of this organism's predominance in seafood. The nutritional requirements, effect of pH, NaCl concentration, and temperature on growth, utilization of carbohydrates, protein, and lipid, resistance to 12 antibiotics, sensitivity to phenethyl...
Resource Type:: Masters Thesis
Full Text:: : Dr. Jong S. Lee One hundred and fourteen strains of Moraxella species isolated from marine

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:: Lee, Jae-sung
Abstract:: The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF JAE-SUNG LEE for the degree

Roles of microorganisms in the deterioriation of rockfish

Creator:: Lobben, J. C. and Lee, J. S.
Abstract:: Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile...
Resource Type:: Capstone Project
Full Text:: . 2 . J.C. Lobben and J. S. Lee Department of Food Science and Technology, Oregon State

Metabolism of (1-¹⁴C) linolenic acid in coho salmon, Oncorhynchus kisutch

Creator:: Parker, Robert S.
Resource Type:: Masters Thesis
Full Text:: compared to that of 20:4co-6 and 22:6to-3, agreeing with the observations of Trewella and Collins (17

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:: Toledo-Flores, Luis Javier
Abstract:: Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein...
Resource Type:: Masters Thesis
Full Text:: Nancy Collins, Diane Heintz, Lewis Richardson, and Janeice Uhl for their help at the O.S.U. Seafoods

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

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis
Full Text:: {Pandalm jordani) of this area to be processed without excessive labor costs (Lee and Pfeifer, 1977

Dietary protein and aflatoxin B₁ metabolism in rainbow trout (Salmo gairdneri)

Creator:: Stott, William T.
Abstract:: Dietary protein intake has been observed to influence the induction of cancer in animals exposed to carcinogens, presumably by affecting the activities of enzyme systems which metabolize them. One such carcinogen is aflatoxin B₁ (AFB₁) a mold metabolite and frequent contaminant of foodstuffs. Variations in the levels of dietary proteins...
Resource Type:: Dissertation
Full Text:: were demonstrated to occur in several species of fish (Dutton and Montgomery, 1958; Huang and Collins

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis
Full Text:: . Indeed, the 73-95% of LPL activity is inactivated after pasteurization of milk (Yvonne F. Collins

ScholarsArchive@OSU

Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Inhibition of microbial growth in seafood by potassium sorbate

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Roles of microorganisms in the deterioriation of rockfish

Metabolism of (1-¹⁴C) linolenic acid in coho salmon, Oncorhynchus kisutch

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

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

Dietary protein and aflatoxin B₁ metabolism in rainbow trout (Salmo gairdneri)

Flavor development of cheddar cheese under different manufacturing practices

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