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Filtering by: Has journal Cryobiology Subject Lactic acid bacteria

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
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
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:

in Lactobacillus leichmanii. Cryobiology 4: 174-176. 28 24. Thunell, R.K., W.E. Sandine, and F.W