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Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Creator:: Harrison, Keisha Rose
Abstract:: This dissertation investigates the microbial diversity and factors influencing the assembly of microbial communities in kombucha production, using a combination of 1H Nuclear Magnetic Resonance Spectroscopy, 16S and ITS rRNA metabarcoding, and traditional culture-based microbiological methods. It also explores the diversity of kombucha starter cultures through shotgun sequencing and metabarcoding...
Resource Type:: Dissertation
Full Text:: ingredient lists, but not probiotic Lactobacilli or S. boulardii. Standard plate counts showed maximum CFU

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: analyses. Special thanks to Dr. Michael Penner, Dr. Robert Becker, and Dr. Morrie Craig for being members

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: Atmospheric Administration Cmalntained by the U. S. Department of Commerce) Institutional Sea Grant NA 85-AA

Effect of Genotype and Environment on Organic Winter and Spring Naked Barley Composition and Food Functionality

Creator:: Bunting, Jordyn S.
Abstract:: Naked barley is a rich source of fiber and phytonutrients but is not widely consumed by humans. The author contends that increasing population-wide consumption of wholegrain naked-barley would accrue a net positive public health benefit by helping to increase total fiber and phytonutrient consumption. Many of the leading causes of...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF Jordyn S. Bunting for the degree of Master of Science in Food Science

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis
Full Text:: ) fermented whey spirit and S. cerevisiae (SC) fermented whey spirit (excluding ethanol

Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft)

Creator:: Mattson, Jacob E.
Abstract:: This study examined changes in flour functionality during storage of grain and subsequent aging of flour milled from the grain. Freshly harvested grain was stored for 24 weeks and flour milled from the grain at specified time intervals after harvest (0, 3, 6, 12, and 24 weeks). For each milling...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Andrew S. Ross This study examined changes in flour functionality during storage of

Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay

Creator:: Kelch, William James
Abstract:: In order to determine the source of bacteria in Tillamook Bay, Oregon, water samples were collected monthly for six months during the rainy season from October 1975 through March 1976 from the bay and its tributaries, the Kilchis, Trask, Tillamook, and Wilson Rivers. Fecal coliform levels of these samples were...
Resource Type:: Masters Thesis
Full Text:: indicator after 48 hour incubation at 35 C. They include: Streptococcus faecal is; S. faecalis var

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

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Creator:: Ngaba-Mbiakop, Pierre Rolland
Abstract:: Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles...
Resource Type:: Masters Thesis
Full Text:: approved: I^F. J. S. Lee Micro-organisms associated with gari, produced in Cameroun, Africa, by

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Creator:: Canhos, Vanderlei Perez
Resource Type:: Dissertation
Full Text:: Activity of ylflavobacterium Isolate. Abstract APPROVED: _ / Dr. J. S. LeeN =~" Monthly samples of

ScholarsArchive@OSU

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Effect of Genotype and Environment on Organic Winter and Spring Naked Barley Composition and Food Functionality

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft)

Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

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