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Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Creator:: Sarangapani, Rama Krishna
Abstract:: High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...
Resource Type:: Masters Thesis
Full Text:: : __________________________________________________ Thomas H. Shellhammer High hydrostatic pressure (HHP) affects the pH of weak acids due

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:: O'Neil, Allison L.
Abstract:: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...
Resource Type:: Masters Thesis
Full Text:: juice during the alcoholic fermentation. Acetaldehyde ; Bound SO2 ……….………..123 H: Bound

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:: freezing in Media H and I (G-15% glycerol) 47. Viable cell counts of strain Er-la following freezing in

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:: bayanus: obtained from UCD as Davis strain 595), Montrachet (Saccharomyces cerevisiae strain Montrachet

Lactic streptococcal agglutinins

Creator:: Salih, Mohammed Ali
Abstract:: Lactic streptococcal agglutinins are known to promote settling of starter bacteria in milk, resulting in spongy, mealy, shattered curd and sludge formation defects in cottage cheese. These agglutinins are natural antibodies secreted by lactating cows in mature milk in response to infections (mastitis) and in colostrum milk as protective antibodies...
Resource Type:: Masters Thesis
Full Text:: some of these shortcomings but in- consistent results and the 18-20 h needed to clear the results

Studies on transduction in lactic streptococcus organisms

Creator:: Allen, Lois Kendron
Resource Type:: Masters Thesis
Full Text:: Industry, University of California, Davis. All other phages used were obtained from the stock

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
Full Text:: collections (Oregon State University , Washington State University, University of California Davis

Preservation of mixed strain lactic acid starter cultures by freezing

Creator:: Parrish, Gordon Lee
Resource Type:: Masters Thesis
Full Text:: cultures at low temperatures is due to cessation of metabolism. Hilliard and Davis (15, PP• 423...431

Studies on transformation in streptococci

Creator:: Brown, Willie Claiborne
Resource Type:: Masters Thesis
Full Text:: ). A1thou,h the fir8t characer enetica11y i1bered b ci DNIt transforming agent was that of specific

Factors related to growth stimulation and inhibition of lactic streptococci

Creator:: Hannesson, Gudlaugur
Resource Type:: Masters Thesis
Full Text:: colloidal form. - - 30 Davis and Mattick (22, pp.8l•90) and Kluyver (45, pp.367·373) noted that

ScholarsArchive@OSU

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

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

Lactic streptococcal agglutinins

Studies on transduction in lactic streptococcus organisms

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Preservation of mixed strain lactic acid starter cultures by freezing

Studies on transformation in streptococci

Factors related to growth stimulation and inhibition of lactic streptococci

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