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Filtering by: Subject Streptococcus thermophilus

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

Full Text:

ON THE ASSOCIATIVE GROWTH OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS BULGARICUS Dr. William E
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

Full Text:

undertaken to characterize a number of strains of Lactobacillus bulgaricus and Streptococcus thermophilus
Characterization of novel exopolysaccharide producing lactic acid bacteria

Creator:

Garcia, Roberto A., III

Abstract:

Lactic Acid Bacteria (LAB), an important group of organisms in modern food production, are known to secrete a unique compound called exopolysaccharide (EPS). EPS is economically important because it enhances functional properties in food and may confer beneficial health effects to consumers. Novel strains of Lactococcus lactis, Streptococcus thermophilus, and...

Resource Type:

Masters Thesis

Full Text:

effects to consumers. Novel strains of Lactococcus lactis, Streptococcus thermophilus, and species of