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Production of volatile sulfur compou...

Ghosh, Supriyo.

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Production of volatile sulfur compounds from inorganic sulfur by lactococci.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Production of volatile sulfur compounds from inorganic sulfur by lactococci./
作者:	Ghosh, Supriyo.
面頁冊數:	72 p.
附註:	Source: Masters Abstracts International, Volume: 42-01, page: 0134.
Contained By:	Masters Abstracts International42-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1415129

Production of volatile sulfur compounds from inorganic sulfur by lactococci.
Ghosh, Supriyo.

Production of volatile sulfur compounds from inorganic sulfur by lactococci. - 72 p.

Source: Masters Abstracts International, Volume: 42-01, page: 0134.

Thesis (M.S.)--Utah State University, 2003.

Volatile sulfur compounds has been assumed to arise from the metabolism of methionine and cysteine. However, the methionine concentration in cheese rises above the amount found in casein during aging, suggesting that alternative sulfur sources are present in milk. Hence we hypothesized: lactococci may acquire inorganic sulfur from milk, in addition to methionine and cysteine, to generate volatile sulfur compounds during cheese ripening.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Production of volatile sulfur compounds from inorganic sulfur by lactococci.
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100 1 $a Ghosh, Supriyo. $3 1942312
245 1 0 $a Production of volatile sulfur compounds from inorganic sulfur by lactococci.
300 $a 72 p.
500 $a Source: Masters Abstracts International, Volume: 42-01, page: 0134.
500 $a Major Professor: Bart C. Weimer.
502 $a Thesis (M.S.)--Utah State University, 2003.
520 $a Volatile sulfur compounds has been assumed to arise from the metabolism of methionine and cysteine. However, the methionine concentration in cheese rises above the amount found in casein during aging, suggesting that alternative sulfur sources are present in milk. Hence we hypothesized: lactococci may acquire inorganic sulfur from milk, in addition to methionine and cysteine, to generate volatile sulfur compounds during cheese ripening.
520 $a A turbidimetric method to determine total sulfate content in milk was developed, showing an average sulfate content as 49mg/L ± 2.0mg/L.
520 $a Decrease in pH induced sulfate transport by lactococci and maximum transport occurred during exponential cellular growth-phase.
520 $a Incorporation of radio-labeled sulfur from sulfate was not detected in proteins on two-dimensional gels. Detectable volatile sulfur compounds were found in ML3 head-space. Radio-labeled volatile sulfur was detected in the head-space of all the three strains with scintillation counting. This study defined that lactococci can fix inorganic sulfur into volatile sulfur compounds.
590 $a School code: 0241.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0359
690 $a 0410
710 2 0 $a Utah State University. $3 960049
773 0 $t Masters Abstracts International $g 42-01.
790 1 0 $a Weimer, Bart C., $e advisor
790 $a 0241
791 $a M.S.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1415129