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Evaluation of commercial practices to enhance the shelf-life of cottage cheese

Creator:: Cheung, Kuen
Resource Type:: Masters Thesis
Full Text:: food in the diet of many people for decades. There are numerous reasons why cottage cheese is so

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Creator:: Benkerroum, Noreddine
Resource Type:: Dissertation
Full Text:: were using them in their food supplies either for preservation or to enhance the quality of some

Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria

Creator:: Willrett, Douglas L.
Resource Type:: Dissertation
Full Text:: slow variants of S. lactis C2 were provided by Dr. L. L. McKay (Dept. of Food Science and Nutrition

Growth of lactococci relative to antibiotic and quaternary ammonium compounds

Creator:: Valladao, Marilin
Abstract:: The work presented in this thesis is concerned with the effect of several antibiotics and quaternary ammonium sanitizers upon growth of lactic acid bacteria. Section I reports the purification of beta-lactamase from Lactococcus cremoris PR-108, by ion exchange chromatography, using the chromogenic substrate pyridine-2-azo-p-dimethylaniline (PADAC) as the enzymatic indicator. Section...
Resource Type:: Masters Thesis
Full Text:: Growth of lactococci relative to antibiotic and quaternary

β-D-phosphogalactoside galactohydrolase of lactic streptococci : enzyme properties and analysis of deficient mutants by transduction

Creator:: Molskness, Theodore Arthur
Resource Type:: Dissertation
Full Text:: β AN ABSTRACT OF THE THESIS OF THEODORE ARTHUR

Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria

Creator:: Rajagopal, S. N.
Abstract:: Internally-pH-controlled, phosphate containing and non-phosphate containing Italian bulk starter media were compared to reconstituted nonfat dry milk and commercial bulk starter media for their ability to support the growth and activities of commercially frozen thermophilic lactic acid cultures. Cultures grown in internally-pH-controlled media demonstrated superior acid-production capability. The cheese made...
Resource Type:: Dissertation
Full Text:: Comparison of Italian bulk starter media for growth, activity and bacteriophage protection. 179 6.1

Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

Creator:: Whitehead, William E.
Resource Type:: Dissertation
Full Text:: traditionally been as a food source in certain cultures while others thought of it only as a waste product

Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability

Creator:: Dohman, Thomas Philip
Abstract:: Gram positive cocci isolated from Oregon wines were characterized and their relative malate fermentation abilities compared. They were heterofermentative, catalase negative, and facultatively anaerobic. Glucose, fructose, cellobiose, maltose, ribose, trehalose, salicin and esculin were fermented by all strains. Arabinose was fermented weakly but lactose, raffinose, sucrose, xylose, rhamnose, mannose and...
Resource Type:: Masters Thesis
Full Text:: Characterization of Oregon-derived malo-lactic bacteria

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Creator:: Micheals, Nancy J.
Abstract:: Commercial vats of Chardonnay and Pinot Noir were inoculated during yeast fermentation with starter cultures containing 10⁷ - 10⁹ cfu/ml of the malolactic bacteria Leuconostoc oenos Erla and Ey2d in lots ranging from 55 to 4,000 gallons. Chardonnay inoculated with Ey2d completed MLF in an average of 56 days at...
Resource Type:: Masters Thesis
Full Text:: department of Food Science for helping perform the lab analysis of the industry wine samples. To my friends

Studies to improve lactic acid bacterial starter cultures

Creator:: Khosravi, Lewa
Abstract:: Three commercial sausage starter cultures were grown in an internal-pH-controlled medium (PHASE 4) and in a soluble phosphate-buffered medium. The cultures were tested by comparing viable counts before and after freezing at -40 C or freeze-drying and subsequent storage for 3 months in the frozen or dried state. Strains varied...
Resource Type:: Dissertation
Full Text:: 97331-3804 Running Title: Stability of sausage starters. Submitted to: Journal of Food Protection

ScholarsArchive@OSU

Evaluation of commercial practices to enhance the shelf-life of cottage cheese

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria

Growth of lactococci relative to antibiotic and quaternary ammonium compounds

β-D-phosphogalactoside galactohydrolase of lactic streptococci : enzyme properties and analysis of deficient mutants by transduction

Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria

Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Studies to improve lactic acid bacterial starter cultures

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