Index Catalog // ScholarsArchive@OSU

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: Property of Bacteria and Its Relationship to Microbial Spoilage of Shrimp Abstract approved: / Dr

Effects of Whey Protein Isolate on the Human Gut Microbiota and Intestinal Function in Older Adults

Creator:: Rackerby, Bryna
Abstract:: Whey protein is a functional food comprised of numerous bioactive peptides and proteins, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheesemaking. GMP has a unique amino acid composition, making it a viable nutritional therapy in disorders where certain amino acids are implicated, while...
Resource Type:: Masters Thesis
Full Text:: -related microbial changes may contribute to health decline and frailty. Herein we investigate the

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Creator:: Qu, Yunyao
Abstract:: Irritable bowel syndrome (IBS) is a prevalent gastrointestinal disorder experienced by 10–15% of the global population, manifesting as chronic abdominal pain, bloating and inconsistent bowel habits. The search for effective treatments remains ongoing. One promising contender in this realm is kappa-casein glycomacropeptide (GMP), a milk-derived peptide. Its potential benefits stem...
Resource Type:: Dissertation
Full Text:: and pathogenic. The analysis also addresses the microbial imbalances identified in IBS patients

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Creator:: Angima, Gloria
Abstract:: Lactose intolerance is a common food intolerance that occurs because of a post-weaning deficiency of lactase, an enzyme that cleaves the glyosidic bond of lactose. About 75% of the world's population is lactose intolerant. Common symptoms of lactose intolerance are abdominal pain, bloating and diarrhea. ~25% of the world’s population...
Resource Type:: Masters Thesis
Full Text:: these microbial changes was not verified in this study. Several alterations to microbial

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: , peppers treated with and UV and EO water for 30 minutes gave the best microbial inhibition. The second

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: modified Gompertz model for nonlinear microbial activation fitted the spore inactivation in PBS data

The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

Creator:: Guy, Vicki H.
Abstract:: Current retail food distribution practices, microbial quality of bakery products, and the potential for growth of food borne pathogens (Staphylococcus aureus, Salmonella typhimurium, and Bacillus cereus) were examined using pumpkin pie as a model. The pumpkin pies, as obtained from the retail outlets, showed contamination with food pathogens. The aerobic...
Resource Type:: Masters Thesis
Full Text:: practices, microbial quality of bakery products, and the potential for growth of food borne pathogens

Inactivation of Clostridium perfringens in Meat Products

Creator:: Alnoman, Maryam M.
Abstract:: Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
Resource Type:: Dissertation
Full Text:: . Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis
Full Text:: functionality has also been established in terms of microbial stability, foamability, oxidative stability

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

Creator:: Ming, Ziwen
Abstract:: Vibrio parahaemolyticus infections in the United Stated have been linked to consumption of raw shellfish, particularly oysters, with symptoms of headache, abdominal pain, nausea, diarrhea, vomiting. Depuration, as a post-harvest process, has a long history of being applied in shellfish industry to reduce sewage bacteria. In order to reduce the...
Resource Type:: Masters Thesis
Full Text:: using a three-tube most probable number (MPN) method. The efficacy of microbial reductions of V

ScholarsArchive@OSU

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Effects of Whey Protein Isolate on the Human Gut Microbiota and Intestinal Function in Older Adults

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

Inactivation of Clostridium perfringens in Meat Products

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

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