東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Production of volatile sulfur compou...

Ghosh, Supriyo.

Linked to FindBook

Google Book

Amazon

博客來

Production of volatile sulfur compounds from inorganic sulfur by lactococci.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Production of volatile sulfur compounds from inorganic sulfur by lactococci./
Author:	Ghosh, Supriyo.
Description:	72 p.
Notes:	Source: Masters Abstracts International, Volume: 42-01, page: 0134.
Contained By:	Masters Abstracts International42-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	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.
LDR:01956nmm 2200289 4500 001 1854475
005 20040524103736.5
008 130614s2003 eng d
035 $a (UnM)AAI1415129
035 $a AAI1415129
040 $a UnM $c UnM
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