Life Sciences Commons^™

Chef Sensory Perspectives And Consumer Acceptance Of Fermented Green Crab Sauce, Bryson J. Mcdonough

Electronic Theses and Dissertations

The European green crab (Carcinus maenas) is an invasive species responsible for immense ecological and economic damage along the Northeastern coast of the United States. Despite multiple population control methods explored, intensive indiscriminate trapping has been the only effective approach However, this type of trapping is currently not financially viable because of the low price and demand for hard-shell green crabs due to their small size and difficult-to-extract crabmeat.

To address this issue, researchers have investigated green crab sauce, a fermented condiment inspired by fish sauce. This umami-enhancing condiment has the potential to raise hard-shell green crab value …

The Rapid Enumeration Of A Mixed Culture Of S. Cerevisiae & L. Plantarum In Beer Using Image-Based Cytometry, Kevin M. Kennedy

Electronic Theses and Dissertations

Mixed cultures are prevalent in the food industry. From sour beer to sourdough bread, mix culture popularity is growing. A number of microbiological mixtures are used in these unique fermenting processes to create distinctive flavor profiles of consumers’ favorite foods. Although mixed cultures seem ubiquitous, they are often not well enumerated. The aim of this thesis was to create a novel rapid image-based cytometry method to enumerate mixed cultures in beer. Imaged-based cytometry can be used to rapidly enumerate mixed microbial cultures, as opposed to traditional plate counting methods that can take days to grow and count. A novel method …

Validation Of A Fluorescence-Based Bacteria Enumeration And Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin

Electronic Theses and Dissertations

Craft beer production in the United States has been increasing significantly in recent years. As production and participation in the industry increases, so have consumer demands for more beer options. Breweries have met this call with experimentation of ingredients in their beer and also the styles they brew. One such beer, the sour beer, is an example of this experimentation and new product development. Sour beers are a style that differ from most other beers by how they are manufactured. Instead of being fermented with only yeast, both a lactic acid-producing bacteria and yeast are used. With increased competition amongst …

Development Of Kefir Products Using Aronia Or Elderberries And The Impacts Of Fermentation On The Health-Promoting Characteristics Of Aronia Polyphenols, Xue Du

Electronic Theses and Dissertations

Diabetes is a global health problem. The consumption of dietary polyphenols may help to decrease the risk of type 2 diabetes and slow the progression of diabetic complications. Aronia (Aronia melanocarpa) and elderberry (Sambucus nigra L. ssp. canadensis) fruits are rich in polyphenols and exhibit health-promoting properties, but they are underutilized. Aronia and elderberries are rarely consumed raw due to the astringent mouth feel. New food products are needed to increase their consumption. Kefir, a fermented dairy beverage, was chosen to be the matrix for incorporating berries due to: 1) the protein matrix can help …

Development And Shelf Life Evaluation Of A Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds, Sarah M. Brochu

Electronic Theses and Dissertations

Fermented vegetables can provide consumers with important health benefits, particularly due to the presence of probiotics. These fermented products have gained popularity with American consumers over the past decade. Therefore, a lacto-fermented seaweed sauerkraut, containing seaweed and cabbage, was developed to address this trend and to create a value-added seaweed product with extended refrigerated shelf life. The objective of this study was to evaluate the effects of kelp species and seaweed incorporation level on the fermentative success, microbial safety, consumer acceptability, and refrigerated shelf life of seaweed sauerkraut for 60 days post inoculation.

Six treatments with varying levels (25%, 50%, …