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Filtering by: Subject Lactobacillus bulgaricus Remove constraint Subject: Lactobacillus bulgaricus

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Influence of temperature on the associative growth of Streptococcus thermophilus and Lactobacillus bulgaricus

Creator:

Radke-Mitchell, Lyn C.

Abstract:

Optimum growth temperatures were determined for nine strains of Streptococcus thermophilus and ten strains of Lactobacillus bulgaricus, all commercial yogurt or yogurt starter isolates. Optimum growth temperatures ranged from 35 C to 42 C for S.thermophilus strains, averaging 38.6. Optimum growth temperatures for L.bulgaricus strains ranged from 43 C to...

Resource Type:

Masters Thesis

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ON THE ASSOCIATIVE GROWTH OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS BULGARICUS Dr. William E
Chemical and biochemical studies of the Lactobacillus bulgaricus factor

Creator:

Stewart, Charles Jack

Resource Type:

Masters Thesis

Full Text:

Chemical and Biochemical Studies of the Lactobacillus
Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture

Creator:

Faessler, Patrick Charles

Abstract:

The present investigation was undertaken to characterize a number of strains of Lactobacillus bulgaricus and Streptococcus thermophilus intended for use by a commercial starter supply company. Thorough characterization of each culture was required in order to combine compatible strains so that their usefulness in Mozzarella cheese manufacture would be maximized....

Resource Type:

Masters Thesis

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undertaken to characterize a number of strains of Lactobacillus bulgaricus and Streptococcus thermophilus
Preformulation studies for oral dosage forms of lactobacilli

Creator:

Liou, Grace Yow-Hwa

Abstract:

Lactobacilli have been used in the dairy and pharmaceutical industries because of their nutritious and/or therapeutic effects. Lactobacillus acidophilus and Lactobacillus bulqaricus were isolated from a commercially available product and studied for their growth and colony characteristics as described in Chapter I and Chapter II. Survival of these lactobacilli in...

Resource Type:

Masters Thesis

Full Text:

. Lactobacillus acidophilus and Lactobacillus bulgaricus were isolated from a commercially available product and

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Academic Affiliation

Microbiology2
Chemistry1
College of Pharmacy1

Advisor

Ayres, James W.1
Cheldelin, Vernon H.1
Sandine, William E.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1952 to 1993

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Creator

Faessler, Patrick Charles1
Liou, Grace Yow Hwa1
Radke Mitchell, Lyn C.1
Stewart, Charles Jack1

Date

Date range begin – Date range end

Current results range from 1952 to 1993

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Decade

1990-19991
1980-19892
1950-19591

Degree Field

Microbiology2
Biochemistry1
Pharmacy1

Degree Level

Master's4

Degree Name

Master of Science (M.S.)4

File Format

application/pdf1

Language

English [eng]4

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Masters Thesis4

Rights Statement

Copyright Not Evaluated4

Subject

Lactobacillus bulgaricus3
Streptococcus thermophilus2
Cheese -- Microbiology1
Lactobacillus acidophilus -- Therapeutic use1
Lactobacillus bulgaricus -- Therapeutic use1
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