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The effects of drying on survival of Streptococcus lactisMcAnelly, John Kitchel, January 1960 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1960. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 92-96).
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Physiological response of Lactococcus lactis to high pressureMolina-Höppner, Adriana. January 2002 (has links) (PDF)
München, Techn. University, Diss., 2002.
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A [beta]-phosphoglucomutase in carbohydrate metabolism of Lactococcus lactisQian, Ny. January 1997 (has links)
Thesis (doctoral)--Lund University, 1997. / In the title, [beta] is represented by the Greek letter.
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A [beta]-phosphoglucomutase in carbohydrate metabolism of Lactococcus lactisQian, Ny. January 1997 (has links)
Thesis (doctoral)--Lund University, 1997. / In the title, [beta] is represented by the Greek letter.
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Functional and structural characterization of phage infection protein (Pip) in Lactococcus lactisNgo, Hang 11 December 2003 (has links)
Graduation date: 2004
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Effect of interaction between Streptococcus lactis and Aspergillus flavus on the production of aflatoxin.Coallier-Ascah, Josée. January 1981 (has links)
The inoculation of Aspergillus flavus spores into a culture of Streptococcus lactis in LTB medium resulted in none or little aflatoxin production even though growth of the fungus was not hindered. The drop in pH and reduced nutrients in the medium as the result of S. lactis growth were not the cause of the observed inhibition. The inhibition was not eliminated by the addition of carbohydrate equal to the amount utilized by the bacterium prior to the inoculation with the fungus. Aflatoxin production was also inhibited when S. lactis was inoculated after A. flavus had grown. In addition to inhibiting the synthesis of aflatoxin, S. lactis also degraded pre-formed toxin. Aflatoxin, on the other hand, not only reduced the growth of S. lactis but also affected the morphology of the bacterial cell--the cells became elongated and formed long chains. / S. lactis produced and excreted the inhibitor into the medium during the early stage of growth (4 h). The inhibitor was a heat stable low molecular weight compound (MW (LESSTHEQ) 500). Neither volatile (acetic) nor non-volatile (succinic and lactic) acids which were detected in extracts containing the inhibitor were responsible for this inhibition. Lactic acid was found in larger quantities in mixed cultures and its addition to mono fungus culture was found to stimulate aflatoxin production. Chloroform: methanol extraction of the S. lactis culture filtrate removed all the activity to the organic phase. Further, the active compound was insoluble in hexane, not extracted by sodium bicarbonate and was soluble in acetone, indicating a polar lipid. Autoradiographic studies showed that the inhibitor was a product of glucose metabolism. Further characterization indicated that the inhibitor was a phosphoglycolipid containing an aromatic ring structure. / Filtrate extracts of A. flavus grown in presence of S. lactis were toxic to Bacillus megaterium but did not exhibit mutagenic or carcinogenic activity in the Salmonella/Mammalian microsome mutagenicity test.
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Malty flavor components of Streptococcus lactic var. maltigenesSheldon, Ross Mark 09 August 1967 (has links)
The malty flavor defect produced by Streptococcus lactis var.
maltigenes has been the cause of considerable economic distress to
various segments of the dairy industry. This study was conducted
in order to develop a more thorough understanding of the chemical
nature of this defect, and to formulate a synthetic malty flavor preparation.
An 18 hour malty culture and an acidified heated skim milk
control were steam distilled using a specially designed, low temperature,
reduced pressure glass apparatus fitted with ground
glass ball or standard taper joints. After subsequent ethyl ether
extractions, the aqueous distillates yielded flavor concentrates
which were suitable for gas-liquid chromatographic (GLC) and
mass spectrometric analysis. Flavor component identifications
were made on both a tentative and positive basis. Tentative identifications were made using the technique of GLC relative
retention times. Identifications were considered positive when
GLC retention data could be coupled with mass spectral data.
Compounds positively identified as being present in the malty
culture included acetaldehyde, 3-methylbutanal, phenylacetaldehyde,
ethanol, butanol, 2-methylpropanol, 3-methylbutanol, 2-furfurol,
phenethyl alcohol, acetone, butanone, 2-pentanone, 2-heptanone,
2-nonanone, ethyl formate, ethyl acetate, ethyl butyrate, ethyl
isovalerate, ethyl octanoate, isoamyl acetate and toluene. Compounds
tentatively identified included 2-methylpropanal, pentanal,
benzaldehyde, 2-furfural, 2-undecanone, 2-tridecanone, ethyl
hexanoate, ethyl decanoate, methyl acetate, γ-octalactone, δ-octalactone,
formic acid and acetic acid.
In the heated skim milk control, acetaldehyde, benzaldehyde,
2-furfural, 2-furfurol, 2-pentanone, 2-heptanone, 2-nonanone,
2-undecanone, 2-tridecanone, ethyl acetate and methyl chloride
were positively identified while pentanal, hexanal, octanal, nonanal,
2-hexanone, 2-octanone, ethyl formate, ethyl octanoate, methyl
acetate, γ-octalactone and δ-octalactone remained as tentative
identifications.
Quantitative evaluations of the volatile constituents present in
each of four strains of the malty culture were conducted using a gas
entrainment, on-column trapping, GLC technique. From the quantitative data obtained from a 24 hour S. lactis var. maltigenes
L/M-20 culture, a synthetic malty flavor preparation, suitable for
use in baked foods, was developed. This investigation used biscuits
as a model system for the baking studies. The biscuits were prepared
using the General Mills' Bisquick mix and a malty milk preparation
replaced the normal milk requirement. The milk contained
1.70 p.p.m. acetaldehyde, 34.20 p.p.m. 3-methylbutanal, 17.90
p.p.m. 2-methylpropanolr 90.10 p.p.m. 3-methylbutanol and 10.00
p.p.m. diacetyl. / Graduation date: 1968
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Mechanisms involved in lactococcal phage adsorption and DNA ejectionMonteville, Marshall 07 February 1994 (has links)
Graduation date: 1994
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Non-phage inhibition of cheese starter lactococci /Packham, Wayne. January 2002 (has links)
Thesis (M.App.Sc.)--University of Melbourne, Gilbert Chandler College, Institute of Land and Food Resources, 2003. / Typescript (photocopy). Includes bibliographical references (leaves 90-103).
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Étude de l'évolution des phages de l'espèce 936 de Lactococcus lactis /Rousseau, Geneviève. January 2007 (has links) (PDF)
Thèse (M.Sc.)--Université Laval, 2007. / Bibliogr.: f. 70-78. Publié aussi en version électronique dans la Collection Mémoires et thèses électroniques.
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