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Filtering by: Subject Streptococcus Remove constraint Subject: Streptococcus Subject Dairy microbiology Remove constraint Subject: Dairy microbiology

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Nutritional requirements of bacteriophage-sensitive and bacteriophage-resistant strains of lactic streptococci

Creator:

Parker, Richard Bennett

Resource Type:

Masters Thesis
Studies on diacetyl production by Streptococcus diacetilactis matuszewski et al

Creator:

Seitz, Eugene Walter

Resource Type:

Dissertation
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
Studies on mutation and lactose fermentation in lactic streptococci

Creator:

Wagner, Sally Ann

Abstract:

This study involved an investigation of lactic streptococci which had irreversibly lost ability to produce the high levels of acid in milk necessary during the manufacture of certain fermented dairy products. The slow acid producing mutants studied were obtained from a normal acid producing strain by natural selection following induction...

Resource Type:

Masters Thesis
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

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Academic Affiliation

Microbiology4
Microbiology and Hygiene2
Bacteriology and Hygiene1

Advisor

Sandine, William E.6
Elliker, Paul R.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1951 to 1968

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Committee Member

Cheldelin, Vernon H.1
Day, E. A.1

Creator

Brown, Ruth Elaine1
Citti, James Edward1
Henning, David Ralph1
Knittel, Martin Dean1
Parker, Richard Bennett1
more Creators »

Date

Date range begin – Date range end

Current results range from 1951 to 1967

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Decade

1960-19696
1950-19591

Degree Field

Microbiology4
Microbiology and Hygiene2
Bacteriology1

Degree Level

Doctoral4
Master's3

Degree Name

Doctor of Philosophy (Ph.D.)4
Master of Science (M.S.)3

Language

English [eng]7

Non-Academic Affiliation

Oregon State University. Graduate School7

Peer Reviewed

No7

Resource Type

Dissertation4
Masters Thesis3

Rights Statement

Copyright Not Evaluated7

Subject

Dairy microbiology[remove]7
Streptococcus[remove]7
Bacteriophages2
Lactic acid bacteria1
Leuconostoc citrovorum1
more Subjects »

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