Index Catalog // ScholarsArchive@OSU

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:: Survive in Blackberry Products Abstract approved: Mark A. Daeschel Blackberries, genus Rubus

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Creator:: Green, Jeffery L.
Abstract:: Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
Resource Type:: Masters Thesis
Full Text:: - - - ^ - - . Mark A. Daeschel Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth

Antioxidant potential of yeast containing beer

Creator:: Morris, Edward E.
Abstract:: It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
Resource Type:: Masters Thesis
Full Text:: Potential of YeasfrCoataining Beer. Abstract approved: , Mark A. Daeschel / It has been

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:: Wu, Yawen
Abstract:: Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...
Resource Type:: Dissertation
Full Text:: Spacers Abstract approved: Mark A. Daeschel Lysozyme is a natural antimicrobial agent that is

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: Nisin Resistance in Listeria monocytogenes Scott A Abstract approved by -t 1- Mark A. Daeschel

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Creator:: Stan, Silvia D.
Abstract:: Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. Electrolysis of a NaCl solution generates, in the anode side of a two-chamber electrolyzer, acidic electrolyzed oxidizing (EO) water which contains Cl₂, HOC1, dissolved oxygen, and it is characterized by a low pH and a high oxidation reduction...
Resource Type:: Dissertation
Full Text:: Abstract approved: Mark A. Daeschel ' Alfalfa sprouts have been implicated in several salmonellosis

Lysozyme as an aid in preventing stuck wine fermentations

Creator:: Hetz, Uri
Abstract:: To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to...
Resource Type:: Masters Thesis
Full Text:: Preventing Stuck Wine Fermentations. Abstract approved: . v Mark A. Daeschel To provide a possible

Antimicrobial effects of wine on enteric pathogens in a model stomach

Creator:: Just, Jessica R.
Abstract:: There have been several epidemiological studies linking alcohol consumption to a decreased risk of contracting illness from foodborne bacterial contamination. To study this phenomenon, we examined the survival of Escherichia coli 0157:H7 and Salmonella typhimurium in grape juice and wine and then designed a model stomach to investigate the effect...
Resource Type:: Masters Thesis
Full Text:: Effects of Wine on Enteric Pathogens in a Model Stomach System. Abstract approved by: 1_^ . Mark A

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Creator:: Jung, Dong-sun
Resource Type:: Dissertation
Full Text:: deepest gratitude to Dr. Mark A. Daeschel, the major advisor, for his support, guidance and encouragement

Physical and antimicrobial characteristics of nisin adsorbed on model food contact surfaces

Creator:: Bower, Cynthia K.
Resource Type:: Dissertation

ScholarsArchive@OSU

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

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Antioxidant potential of yeast containing beer

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

A study of nisin resistance in Listeria monocytogenes Scott A

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Lysozyme as an aid in preventing stuck wine fermentations

Antimicrobial effects of wine on enteric pathogens in a model stomach

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Physical and antimicrobial characteristics of nisin adsorbed on model food contact surfaces

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