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Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:

Baird, Christopher S.

Abstract:

Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...

Resource Type:

Masters Thesis

Full Text:

Cheddar Cheese, and the Assessment of High Resolution Melt Analysis used for Species Identification
Analysis of Bacteroidales 16S rRNA gene sequences from a geographically isolated human population

Creator:

Petersen, Carolyn A.

Abstract:

Standard methods of measuring fecal pollution in water do not distinguish between human and non-human sources. Molecular technology enabled the development of host-specific markers that distinguish fecal sources. Human specific PCR primers, HF183F and HF134F, were designed based on phylogenetic analyses of partial 16S rRNA gene sequences from the Bacteroidales...

Resource Type:

Masters Thesis

Full Text:

from Oregon were created by amplifying the full-length Bacteroidales 16S rRNA gene. Fragments