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Filtering by: Creator Wightman, JoLynne Dee Remove constraint Creator: Wightman, JoLynne Dee Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.)

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Study of sulfite mutants of Saccharomyces cerevisiae

Creator:

Wightman, JoLynne Dee

Abstract:

Sulfite mutants representing five complementation groups, previously derived from an ethyl methanesulfonate-treated haploid strain of Saccharomyces cerevisiae were studied. Although the wildtype S. cerevisiae strain used (isogenic to X2180-1 A) had a basal tolerance for sulfite (7 μM free H₂SO₃), the sensitive and resistant mutants were found to tolerate less...

Resource Type:

Masters Thesis

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Study of Sulfite Mutants of Sacdmromyces cerevisiae by JoLynne D. Wightman A THESIS submitted
Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:

Chescheir, Stuart C.

Abstract:

The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...

Resource Type:

Masters Thesis

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increase of free 10 hyroxycinnamic acids (Dugelay et al. 1993; Wightman et al. 1997; He et al. 2010
Color and pigment characterization of royal okanogan huckleberry juice

Creator:

Price, Cornelia Lynde

Resource Type:

Masters Thesis

Full Text:

. Daniel P. Selivonchick, JoLynne Wightman, and many others. These people gave me moral support, good
Radish anthocyanin extract as a natural red colorant for maraschino cherries

Creator:

Hundskopf, Maria Monica Giusti

Abstract:

Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...

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Masters Thesis

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, for his technical assistance and his help in the analytical approach to every problem, JoLynne

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Academic Affiliation

Food Science and Technology4

Advisor

Wrolstad, Ronald E.2
Bakalinsky, Alan Tagore1
Osborne, James1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1991 to 2015

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Committee Member

Bakalinsky, Alan1
Sterns, James1
Tomasino, Elizabeth1

Creator

Chescheir, Stuart C.1
Hundskopf, Maria Monica Giusti1
Price, Cornelia Lynde1
Wightman, Jolynne Dee1

Date

Date range begin – Date range end

Current results range from 1991 to 2014

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Decade

2010-20191
1990-19993

Degree Field

Food Science and Technology4

Degree Level

Master's4

Degree Name

Master of Science (M.S.)[remove]4

Language

English [eng]4

License

All rights reserved1

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Masters Thesis4

Rights Statement

Copyright Not Evaluated3
In Copyright1

Subject

4-ethylphenol1
Anthocyanins1
Brettanomyces -- Control1
Coloring matter in food1
Food -- Microbiology1
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