東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Effect of oxidation-reduction potent...

Boucher, Becky.

FindBook

Google Book

Amazon

博客來

Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria./
作者:	Boucher, Becky.
面頁冊數:	50 p.
附註:	Adviser: Jeffery Broadbent.
Contained By:	Masters Abstracts International46-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1454829
ISBN:	9780549530275

Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria.
Boucher, Becky.

Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria. - 50 p.

Adviser: Jeffery Broadbent.

Thesis (M.S.)--Utah State University, 2008.

Cheddar and other bacterial-ripened cheeses commonly contain high numbers of nonstarter lactic acid bacteria (NSLAB) that enter cheese through processing equipment or milk. Although NSLAB can have a significant effect on flavor development, little is known about the factors that influence the growth and composition of the nonstarter biota in cheese. Thus, the complexity and numbers of NSLAB in cheese, and their effect on cheese quality, are largely a matter of chance. One factor that may affect NSLAB population dynamics is oxidation-reduction potential (Eh). This study examined the relationship between starter or NSLAB growth and medium Eh in a laboratory-scale bioreactor. Results showed growth of Lactococcus lactis S2, Lactobacillus casei Lila, and Lb. casei ATCC 334 produced a steady increase in medium Eh, whereas Eh fluctuated during growth of L. lactis SCO 213 or Lb. casei M36. Lactobacillus curvatus S76 had little effect on medium Eh. Growth of two Lb. casei nonstarter strains, ATCC 334 and M36, was also examined at two pre-selected Eh values (150 and -50 mV). In those experiments, a positive Eh (150 mV) had no effect on growth of Lb. casei ATCC 334, but retarded Lb. casei M36 growth in early log phase. In contrast, a negative Eh environment (-50 mV) retarded growth of Lb. casei ATCC 334 in early log phase and also hindered growth of Lb. casei M36 in late log phase. Overall, these results suggest it may be possible to select starter/adjunct combinations that predictably alter E h in a manner that favors dominance of the adjunct culture and helps control "wild" NSLAB populations.

ISBN: 9780549530275Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria.
LDR:02492nam 2200277 a 45 001 957600
005 20110630
008 110630s2008 ||||||||||||||||| ||eng d
020 $a 9780549530275
035 $a (UMI)AAI1454829
035 $a AAI1454829
040 $a UMI $c UMI
100 1 $a Boucher, Becky. $3 1280950
245 1 0 $a Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria.
300 $a 50 p.
500 $a Adviser: Jeffery Broadbent.
500 $a Source: Masters Abstracts International, Volume: 46-05, page: .
502 $a Thesis (M.S.)--Utah State University, 2008.
520 $a Cheddar and other bacterial-ripened cheeses commonly contain high numbers of nonstarter lactic acid bacteria (NSLAB) that enter cheese through processing equipment or milk. Although NSLAB can have a significant effect on flavor development, little is known about the factors that influence the growth and composition of the nonstarter biota in cheese. Thus, the complexity and numbers of NSLAB in cheese, and their effect on cheese quality, are largely a matter of chance. One factor that may affect NSLAB population dynamics is oxidation-reduction potential (Eh). This study examined the relationship between starter or NSLAB growth and medium Eh in a laboratory-scale bioreactor. Results showed growth of Lactococcus lactis S2, Lactobacillus casei Lila, and Lb. casei ATCC 334 produced a steady increase in medium Eh, whereas Eh fluctuated during growth of L. lactis SCO 213 or Lb. casei M36. Lactobacillus curvatus S76 had little effect on medium Eh. Growth of two Lb. casei nonstarter strains, ATCC 334 and M36, was also examined at two pre-selected Eh values (150 and -50 mV). In those experiments, a positive Eh (150 mV) had no effect on growth of Lb. casei ATCC 334, but retarded Lb. casei M36 growth in early log phase. In contrast, a negative Eh environment (-50 mV) retarded growth of Lb. casei ATCC 334 in early log phase and also hindered growth of Lb. casei M36 in late log phase. Overall, these results suggest it may be possible to select starter/adjunct combinations that predictably alter E h in a manner that favors dominance of the adjunct culture and helps control "wild" NSLAB populations.
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 $a Utah State University. $3 960049
773 0 $t Masters Abstracts International $g 46-05.
790 $a 0241
790 1 0 $a Broadbent, Jeffery, $e advisor
791 $a M.S.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1454829