The most frequent cause of insufficient acid production during
fermentation of dairy products is bacteriophage infection of lactic
starter cultures. Previously, efforts to minimize this problem have
dealt primarily with the host range relationships of the viruses and
susceptibility patterns of the lactic streptococci. This study was
undertaken to characterize...
The major purpose of this study was to develop a resource unit
in consumer education. In order to plan this unit, the writer:
1. Reviewed findings in the literature.
2. Discovered, through use of student questionnaires, which
concepts were most relevant to senior students at Grants Pass
High School, and...
Accurate scaled modeling and simulation are critical to advancing ocean wave linear generator buoys. A 100th scaled model of ocean wave generator buoy systems is analyzed by solving the Navier-Stokes equations. These equations are numerically solved using Computational Fluid Dynamics (CFD) by implementing the front capturing method. In this thesis,...
This compilation of theses and dissertations (a part of the OSU Bibliographic Series) for the period 1970-1977 reflects this university's emphasis on research and graduate study. It may be viewed as an indicator of the contributions made to the state of Oregon through graduate study and research at Oregon State...
Two multiple strain lactic streptococcal starter concentrates
were examined to determine whether or not elimination of one of the
three component strains, by addition of its specific phage, resulted
in disproportionate inhibition of acid production (strain dominance).
Both starters showed dominance when tested three to four weeks after
freezing and...
The genus Bdellovibrio is characterized by the unique ability to
parasitize and enter gram-negative host bacteria. This interaction
leads to the consumption and death of the host cell as the Bdellovibrio
grows and divides into progeny. Little is known about the metabolism
of host cell components by Bdellovibrio. The possibility...
Seven commercially prepared brands of lactic streptococcal
phage inhibitory media were obtained from their manufacturers.
Comparisons between the different media were made with respect
to buffering capacity, ability to support lactic streptococcal growth,
ability to suppress bacteriophage replication, and ability to support
Leuconostoc growth. Nonfat milk was used during experiments...