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Full-Text Articles in Life Sciences
Glucose Uptake By Listeria Monocytogenes Scott A And Inhibition By Pediocin Jd, Douglas P. Christensen, Robert W. Hutkins
Glucose Uptake By Listeria Monocytogenes Scott A And Inhibition By Pediocin Jd, Douglas P. Christensen, Robert W. Hutkins
Department of Food Science and Technology: Faculty Publications
Glucose uptake by Listeria monocytogenes Scott A was inhibited by the bacteriocin pediocin JD and by the protonophore carbonyl cyanide m-chlorophenyhydrazone. Experiments with monensin, nigericin, chlorhexidine diacetate, dinitrophenol, and gramicidin, however, showed that glucose uptake could occur in the absence of a proton motive force. L. monocytogenes cell extracts phosphorylated glucose when phosphoenolpyruvate (PEP) was present in the assay mixture, and whole cells incubated with 2-deoxyglucose accumulated 2-deoxyglucose-6-phosphate, indicating the presence of a PEP-dependent phosphotransferase system in this organism. Glucose phosphorylation also occurred when ATP was present, suggesting that a proton motive force-mediated glucose transport system may also be …
Browning Of Mozzarella Cheese During High Temperature Pizza Baking, Beatriz Matzdorf, Susan L. Cuppett, Laurie J. Keeler, Robert W. Hutkins
Browning Of Mozzarella Cheese During High Temperature Pizza Baking, Beatriz Matzdorf, Susan L. Cuppett, Laurie J. Keeler, Robert W. Hutkins
Department of Food Science and Technology: Faculty Publications
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactobacillus helveticus that release inappreciable amounts of galactose into the cheese curd and was compared with high browning cheese made using cultures that release galactose into the curd. Cheese composition differed only for galactose content. The browning potentials of the cheeses were significantly different. Pizzas were made using 125 g of each cheese type and evaluated for appearance, texture, and flavor by a consumer panel. Panelists could distinguish between pizza …
Isolation Of Galactose-Fermenting Thermophilic Cultures And Their Use In The Manufacture Of Low Browning Mozzarella Cheese, Kamla K. Mukhurjee, Robert W. Hutkins
Isolation Of Galactose-Fermenting Thermophilic Cultures And Their Use In The Manufacture Of Low Browning Mozzarella Cheese, Kamla K. Mukhurjee, Robert W. Hutkins
Department of Food Science and Technology: Faculty Publications
The objectives of this study were to isolate galactose-fermenting, galactosenonreleasing strains of Streptococcus and Lactobacillus and to use these strains as starter cultures in the manufacture of low browning Mozzarella cheese. Four Streptococcus isolates having the desirable phenotype, combined with a Lactobacillus helveticus strain, were acceptable as starter cultures based on activity tests. Fifteen vats of Mozzarella cheese were produced, in triplicate, representing four experimental treatments (made with galactose-nonreleasing strains) and one control (made with a galactosefermenting, galactose-releasing Streptococcus). Analyses were performed on cheese after 5 and 28 d of refrigerated storage. The lactose and galactose content of cheese …
The Caulobacter Crescentus Flbd Protein Acts At Ftr Sequence Elements Both To Activate And To Repress Transcription Of Cell Cycle-Regulated Flagellar Genes, Andrew K. Benson, Girija Ramakrishnan, Noriko Ohta, Junli Feng, Alexander J. Ninfa, Austin Newton
The Caulobacter Crescentus Flbd Protein Acts At Ftr Sequence Elements Both To Activate And To Repress Transcription Of Cell Cycle-Regulated Flagellar Genes, Andrew K. Benson, Girija Ramakrishnan, Noriko Ohta, Junli Feng, Alexander J. Ninfa, Austin Newton
Department of Food Science and Technology: Faculty Publications
The flagellar genes (fla genes) in Caulobacter crescentus are categorized into a regulatory hierarchy of four levels, I-IV, in which transcription of the class III and class IV genes late in the cell cycle from σ54-dependent promoters depends on expression of the class II genes above them. Timing of fla gene expression has been attributed to sequential activation and repression by specific transcription factors. Here we report that purified FlbD activates transcription in vitro from the σ54-dependent class III flbG promoter and represses transcription from the class II fliF promoter by binding to ftr (flagellar …