Index Catalog // ScholarsArchive@OSU

Genetic homology and exchange in lactic acid streptococci

Creator:: Knittel, Martin Dean
Abstract:: The dairy industry relies primarily on consistent acid production by the lactic streptococci for the manufacture of certain cheeses and fermented dairy products. Variation in these cultures due to genetic exchange has not been thoroughly investigated. This study was undertaken to determine if genetic homology exists within the lactic group,...
Resource Type:: Dissertation

Control of acid production and β-galactosidase synthesis in lactic streptococci

Creator:: Citti, James Edward
Abstract:: The public health and economic significance of rapid acid production by lactic streptococci in controlled dairy fermentations is well known. However, the fast acid-producing characteristic of these organisms is not stable, and cultures of fast organisms have been shown to contain slow cells. These studies were carried out to characterize...
Resource Type:: Dissertation

Host range and chemical composition of lactic streptococcal bacteriophages

Creator:: Henning, David Ralph
Abstract:: Comparisons were made of the abilities of Streptococcus lactis, Streptococcus cremoris and Streptococcus diacetilactis bacteriophages to endure various laboratory isolation and storage treatments. Neutralization of Cottage cheese whey containing phages offered no survival advantage over unneutralized samples, refrigeration of neutral and acid whey samples increased the survival of only the...
Resource Type:: Dissertation

Pathways and enzymes involved in glucose catabolism by lactic streptococci

Creator:: Nandan, Rajiva
Abstract:: The enzymes and pathways involved in the catabolism of glucose by several strains of Streptococcus diacetilactis, Streptococcus cremoris, and Streptococcus lactis, commonly called the lactic streptococci, were studied. The presence of aldolase, triosephosphate isomerase and alcohol dehydrogenase in these organisms provided evidence for the operation of the Embden-Meyerhof-Parnas (EMP) pathway...
Resource Type:: Dissertation

Studies on the inhibition of spoilage organisms in Cottage cheese by lactic streptococcus organisms

Creator:: Hauser, Bruce Allen
Abstract:: A report in the literature suggesting that the use of cottage cheese dressing cultured with S. diacetilactis would afford enhanced flavor and shelf life in the finished product prompted this study to examine reasons for its effectiveness. The method used involved addition of a culture of S. diacetilactis 18-16 to...
Resource Type:: Masters Thesis

Purification and properties of Streptococcus lactis β-galactosidase

Creator:: McFeters, Gordon A.
Abstract:: Experiments were carried out to purify and characterize the galactosidase of the Streptococcus lactis 7962. Purification was accomplished using standard procedures; however the lability of the enzyme to numerous treatments limited the techniques that could be used and the amount of active enzyme recovered. Gel filtration revealed that the enzyme...
Resource Type:: Dissertation

Metabolism of aroma bacteria as related to diacetyl production

Creator:: Brown, Ruth Elaine
Abstract:: Factors influencing diacetyl production by the aroma bacteria Leuconostoc citrovorum and Streptococcus diacetilactis were investigated. When grown in association with lactic streptococci, L. citrovorum strain 91404 decreased in cell numbers from 10⁸ to 10⁶ over two weeks of daily subculturing in sterile non-fat milk incubated at 21°C. The ability to...
Resource Type:: Masters Thesis

The inhibitory effect of Streptococcus diacetilactis on the growth of Staphylococcus aureus in milk and vanilla cream filling

Creator:: Radich, Ruth Elaine
Abstract:: Trypticase-Soy Broth (TSB) was inoculated with Streptococcus diacetilactis, incubated at 21C for 24 hours and centrifuged to remove the cells. When the spent TSB was inoculated with Staphylococcus aureus, it allowed 99.8% less growth than fresh TSB. If the spent TSB were supplemented with 0.08 μg/ml of niacinamide, this inhibition...
Resource Type:: Masters Thesis

Lactic streptococci: growth characteristics and plasmid profiles of drug- and bacteriophage-insensitive mutants

Creator:: Wulf, John J.
Abstract:: Fast acid-producing streptomycin-resistant mutants for several strains of lactic streptococci currently used in commercial Cheddar cheese manufacture were isolated. Their isolation involved use of a recently developed differential plating medium that allows identification of fast acid-producing colonies. Both parents and mutants were characterized with regard to growth, acid production, proteolytic...
Resource Type:: Masters Thesis

Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus

Creator:: Orberg, Paulo K.
Abstract:: A method for rapid isolation of plasmid DNA from group N streptococci was developed. Chief advantages of the method were simplicity, the utilization of microliter quantities of reagents, and the obtainment of preparations highly enriched for covalently closed circular plasmid DNA. The method was also applied to over 15 Leuconostoc...
Resource Type:: Dissertation

ScholarsArchive@OSU

Genetic homology and exchange in lactic acid streptococci

Control of acid production and β-galactosidase synthesis in lactic streptococci

Host range and chemical composition of lactic streptococcal bacteriophages

Pathways and enzymes involved in glucose catabolism by lactic streptococci

Studies on the inhibition of spoilage organisms in Cottage cheese by lactic streptococcus organisms

Purification and properties of Streptococcus lactis β-galactosidase

Metabolism of aroma bacteria as related to diacetyl production

The inhibitory effect of Streptococcus diacetilactis on the growth of Staphylococcus aureus in milk and vanilla cream filling

Lactic streptococci: growth characteristics and plasmid profiles of drug- and bacteriophage-insensitive mutants

Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus

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