Life Sciences Commons^™

Effects Of Red Light Intensity On Cultivation & Oxygen Production In Arthrospira Plantensis, Abigail Roberts

Honors Theses

Maintaining life sustaining resources during long-term space travel has encouraged scientists to turn their attention to the potential benefits of a cyanobacteria named Arthrospira platensis, commonly known as Spirulina algae. This experiment measures the oxygen production and cell population growth of two structurally different Spirulina cultures under two different levels of red light intensities, 8 µmol/m 2Js (high); 3 µmol/m2/s (low). The cell population, oxygen produced, and oxygen produced per cell measurements were observed and recorded at three 24 hour intervals. It was found there was not a significant difference between high and low light intensities when considering the cell …

Seasonal Trends And Sampling Time Of Day On Overall Microbial Population And Indicator Organisms In Catfish Parts And Catfish Processing Environment, Maria Gabriela Hidalgo-Sindoni

Theses and Dissertations

Commercial production of catfish is the leading aquaculture industry in the United States. Production in Mississippi, Louisiana, Alabama, and Arkansas representing 96% of the total catfish sales in the USA. In 2017, the USDA-FSIS added testing of generic Escherichia coli and Enterococcus to the sampling of Siluriformes. The incidence of Escherichia coli in fish and seafood has been associated with possible fecal matter contamination. However, this indicator bacteria could also be a part of the natural microflora of catfish ponds where processing plants collect hybrid catfish. Aerobes, Psychrotrophs, Coliforms, Escherichia coli, and Enterobacteriaceae counts among environmental, liquid and fish …

Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia

Theses and Dissertations

Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …

Efficacy Of Antimicrobial Treatments In Vitro And On Fresh Produce Against Selected Foodborne Pathogens And Microbiome Diversity Amongst Blueberry Farms, Angelica Maria Abdallah Ruiz

Theses and Dissertations

This study focused on evaluating the antimicrobial activity of chlorine dioxide (ClO₂) and different plant-based antimicrobials (carvacrol, thymol, and eugenol as bioactive compounds and muscadine extract- ME and blueberry extract- BBE as plant extracts) against selected foodborne pathogens under in vitro conditions and on produce (spinach and blueberries). In addition, bacterial microbiota associated with blueberries and blueberry farm environments from three different regions: Cundinamarca, Colombia; Mississippi, United States; and Guadalajara, Mexico, was determined. Under in vitro conditions, carvacrol and thymol were more effective (lower MICs and MBCs) than eugenol against Salmonella spp., Escherichia coli O157:H7 (MIC=MBC=0.2 mg/ml), and …

'Good Food’ And Food Sovereignty In The South Texas Borderlands: A Qualitative Investigation Of Alternative Retail Food Outlet Managers And Owners, Kanyanat Lertkhonsan

Theses and Dissertations

This case study describes how Alternative Retail Food Outlets (ARFOs) managers and owners in a county in South Texas near the U.S. – Mexico border I am calling Esperanza County, decide what food to eat and to sell. Data from qualitative interviews reveals that the South Texas socioeconomic – cultural context and informants’ economic constraints shaped two different conceptions of good food. At the same time, informants’ socioeconomic backgrounds and sources of good food reveals that the power to define good food – as organic, local, and seasonal – and those that can access it tend to be the educated …

Evaluation Of Biological And Chemical Seed Treatments For Management Of Rice Diseases, Sherif Adam Sharfadine

Graduate Theses and Dissertations

Rice is the primary staple for more than half of the global population and is the second most important cereal worldwide. In the US, rice is primarily grown in the southern states, with Arkansas leading production and responsible for 47% of the total rice production in the country. Diseases cause significant yield losses in rice. Sheath blight, rice blast and bacterial panicle blight are the main diseases in rice and cause significant yield losses. Sheath blight alone could cause up 50% yield loss in heavily damaged fields with highly susceptible cultivars. Additionally, rice seed and seedling diseases primarily caused by …

Microwave Frequency Control Algorithms For Use In A Solid-State System To Achieve Improved Heating Performance, Ran Yang

Doctoral Dissertations

Microwave is a popular food heating technique. Its unique volumetric heating principle enables fast heating while also leads to nonuniform heat distribution, where the standing wave patterns caused by the magnetron as microwave source is the main reason for the poor uniformity. Solid-state microwave generator is a promising solution to address the nonuniform heating, as it allows flexible microwaves, with frequencies in a range rather than fixed, and thereby, the varied thermal patterns by different frequencies could overcome the standing wave pattern issue. Previous studies on the frequency control strategy mainly focused on orderly shifting frequencies in range, while not …

Investigating Quality Attributes And Wine Production Methods Of Arkansas-Grown Grapes, Amanda Fleming

Graduate Theses and Dissertations

Grapevines (Vitis species) are grown worldwide to produce table grapes, juice grapes, dried grapes, and wine with the United States as one of the world’s largest wine and grape producers. Though not a large contributor to the U.S. grape and wine industry, Arkansas’ industry plays an important role in the state’s agritourism and economy. Most grapes grown in Arkansas’ warm climate include native species, such as muscadines (V. rotundifolia) and hybrids (crosses of Vitis species). Two important hybrid red wine grapes grown in Arkansas are Chambourcin, grown commercially for its positive viticulture and enological quality, and Enchantment, a newer cultivar …

Thermal Inactivation Kinetics Of Salmonella In Milk Powder As Impacted By Water Activity And Powder Type, Erika Litta Kadas

Graduate Theses and Dissertations

Historically, low-water activity (aw) foods (aw <0.65) were considered to be microbiologically safe for consumption. However, these foods have been implicated in outbreaks of pathogens such as Salmonella enterica, at a frequency that surely challenges this assumption of safety. Although usually implicated in outbreaks involving poultry and egg products, Salmonella spp. have frequently been the culprit in several outbreaks and recalls associated with low-water activity foods (LWAF) due to contamination resulting from the environment, animals, or even the employees during pre-or post-processing. One such LWAF that has been associated with Salmonella spp. outbreaks is milk powder. Milk powders are used in a variety of products ranging from infant formula to confectionary goods. With their widespread use, improving their safety is imperative. A key step in improving their safety is to thoroughly investigate preventive controls related to milk powder processing. The Food Safety Modernization Act (FSMA) established the Preventive Controls for Human Foods Rule, which mandates that processors design and establish a food safety plan outlining any potential hazards and the steps they will take to ensure those hazards do not compromise the safety of the product. Presently, the dairy industry does not have an established kill-step for milk powders post-spray drying. Spray drying may reduce some microbial populations, however, desiccation(e.g., spray drying) is not considered a kill-step. The work outlined in this thesis aims to assist our dairy industry partners in establishing their own thermal process for milk powders post-spray drying. Moisture sorption isotherms of two milk powders (nonfat dry milk: NFDM and a milk protein concentrate with 85% protein content: MPC-85) were determined and showcased that the temperatures at which the isotherms were determined (23, 40, or 60°C) significantly affected both the adsorption and desorption isotherms (p<0.0001) for each powder. Secondly, the thermal inactivation kinetics of Salmonella spp. in both powders were evaluated at two different water activities (0.20 and 0.30) and three temperatures (75, 80, and 85°C) to determine the effect of water activity on the thermal resistance of a cocktail of Salmonella spp. The D-values of Salmonella were heavily influenced by the thermal treatment temperature (p< 0.0001), but not the water activity (p >0.05). The overall findings contained within this thesis provide valuable information about the thermal inactivation kinetics of Salmonella spp. to our partners in the dairy industry so that they may implement an appropriate thermal process for their milk powders.

Evaluation Of Extended Aging Type And Cooking Practices On Palatability Of Beef Steaks, Katharine Anne Bugenhagen

Graduate Theses and Dissertations

Two studies were conducted to determine if sous vide was a viable way to improve palatability of various beef cuts, and to determine whether extended aging duration and the presence of a bone impacts the consumer ratings of beef short loins.When evaluating the impact of sous vide cooking (SVG) on multiple beef muscles, there was a muscle × method interaction for overall liking (P = 0.04). The traditionally cooked (TRAD) Longisimus lumborum (LL) was rated the highest (P < 0.05). The Chuckeye steak (CHE) was rated next, both TRAD and SVG, with the traditional ranked higher, this was followed by the Triceps brachii (TB) also for both TRAD and SVG, however for the TB the SVG ranked higher (P < 0.05). The TRAD Biceps femoris (BF) rated the lowest (P < 0.05) of all of the muscles. Shear force did no differ between the cooking treatments (P > 0.05), or was there an interaction between muscle × method for shear force measurements (P < 0.05). The LL was rated the highest for tenderness (P < 0.05) while the BF was rated the lowest (P < 0.05). The second study compared subprimals aged over three aging periods (21, 42 63 days), then split into bone-in or boneless steaks, there were no interactions observed within the consumer data (P ≥ 0.05). BI steaks were rated higher (P < 0.05) for juiciness and overall liking by consumers, however BI and BL were rated similarly by consumers for tenderness and flavor (P > 0.05). When evaluated by consumers, aging did …

Applying A Material Science Approach To Improve Rice Processing Performance, Michelle Oppong Siaw

Graduate Theses and Dissertations

Rice is typically consumed as whole kernel, which makes the economic value of whole kernels twice that of brokens. Macro-structural defects such as fissures and chalkiness have been recognized to weaken kernel mechanical strength, and thereby increase breakage during milling. However, high percentages of brokens are sometimes recorded even though these defects are controlled prior to milling. It was hypothesized that rice milling characteristics are influenced by endosperm porosity from the structural arrangement of chemical components and by bran thickness and composition. Thus, this study aimed to modify chemical components by applying treatments to alter rice porosity and its associated …

Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang

All Theses

Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu⁺, Cu²⁺, Fe²⁺, and Fe³⁺) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, …

Development, Characterization, And Application Of Pearl Millet Starch-Based Nanocomposite Films Reinforced With Kudzu Cellulose Nanocrystals, Sneh Bangar

All Dissertations

The accumulation of plastic waste has created serious human, wildlife, and environmental problems. Because of increasing consumer consumption, post-consumer packaging has become a major source of plastic waste. Therefore, there is a great need to develop alternative packaging materials which are environment-friendly, economical, and effective. The current research focused on developing pearl millet starch (PMS)-based biopolymer films reinforced with kudzu cellulose nanocrystals (CNCs) as an alternative to plastic packaging. Nanocomposite films were formulated by blending PMS and glycerol (30%) with different kudzu CNCs concentrations (1–7wt%) using the solution casting process. The prepared PMS/kudzu CNCs nanocomposite films were tested for various …

Survey For Usage Of And Interest In Personalized Nutrition As A Possible Health Approach, Kimberly Garrett

Biological Sciences Undergraduate Honors Theses

Dietary factors can lead to chronic diseases and impact certain health factors such as sleep and mood. Personalized nutrition is based on an individual’s phenotype and genotype to meet specific dietary needs. This approach could be an intervention to benefit an individual’s health. This study surveyed a population to analyze the population’s view on and usage of personalized nutrition. The use of personalized nutrition was minimal, but there was interest within the population. In addition, a relationship between health and mood was found. However, the sample size was a limiting factor for this study. Future directions could include studying why …

The Effect Of Freezing Rates And Storage On Atlantic Salmon And Peaches, Wesam Aljeddawi

All Dissertations

The effect of long-term frozen storage of Atlantic salmon and sliced peaches was studied to determine methods to optimize quality. The first experiment was conducted to determine the quality changes in Atlantic salmon stored at different freezer temperatures over 12 months. Fresh and pre-frozen salmon were placed in five different freezers set at –7°C, –12°C, –18°C, –29°C and –77°C and evaluated for quality at 30, 90, 180, 270 and 360 days of storage. In general, higher quality was retained to a greater extent in salmon held at –29°C and –77°C for 360 days compared to the other storage temperatures. No …

Effect Of Chlorine Dioxide Gas On The Properties Of Packaging Materials And Effect Of Chlorine Dioxide Gas To Maintain The Quality Of Fresh Strawberries, Duleeka Kuruwita, Duleeka Prasadani Kuruwita Arachchige

All Dissertations

ClO₂ as an antimicrobial gas in the headspace of produce package is a relatively novel approach. Gaseous ClO₂ is more effective than aqueous ClO₂ and can be used in the headspace of fresh food packages. ClO₂ gas can diffuse into product surfaces and films. As an oxidizer, it can react with and change polymeric package components, possibly affecting the product’s shelflife.

This research studied effects of ClO₂ gas treatments on produce packaging materials (APET, two PE types, Nylon). The treatment group (with ClO₂) and the control group (without ClO₂) of packaging …

Lactic Acid Bacteria Isolated From Fresh Vegetable Products: Potential Probiotic And Postbiotic Characteristics Including Immunomodulatory Effects, Fatima Khaled Alameri

Theses

The ability to perform effectively in the gastrointestinal system (GIT) is one of the most significant criteria for selecting the best probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). Out of 46 isolates, 17 isolates that exhibited remarkable survivability under gastrointestinal conditions were selected for further analysis. Almost all …

Influence Of Hesperidin On The Physico-Chemical, Microbiological, And Sensory Characteristics Of Frozen Yogurt, Roberto Antonio Cedillos Hernández

LSU Master's Theses

Frozen yogurts contain yogurt culture bacteria which might impart health benefits to its consumers. Global frozen yogurt market sales are expected to grow 4.8% by 2028 which represents an important opportunity for the industry, consumers, and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronical diseases such as cancer, diabetes, and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological, and sensory characteristics of frozen yogurts. Hesperidin was incorporated in frozen yogurt at three concentrations (500, 250 and 125 mg/90g of …

Analysis Of Food Colorants Using Raman Spectroscopy, Haochen Dai

Doctoral Dissertations

Color is one of the most important quality attributes that affect consumers' selection of food. The increasing demand of consumers for natural colorants over artificial ones has placed challenges in both product development and regulatory practices. However, current analytical solutions for food colorants are mostly limited to a sophisticated laboratory setting with tedious sample preparation procedures. Herein, this research focuses on the analytical developments toward cost-effective determination of colorant adulteration and stability analysis. The main technique explored is Raman spectroscopy, which measures the inelastic light scattering and allows one to obtain unique molecular fingerprints for specific molecules. Compared with chromatographic …

Novel Approaches For Preventing Lipid Oxidation In Emulsion-Based Food Systems, Mitchell D. Culler

Doctoral Dissertations

Consumer interest in “clean” labels has continued to be a key driver of consumer behavior and purchasing habits over the past decade. Food manufacturers are therefore eager to replace synthetic antioxidants such as ethylenediaminetetraacetic acid (EDTA) with natural alternatives, however alternative chelators that will bind iron at low pH remain elusive. Coupled with the current oil shortages and supply chain challenges that have arisen recently, there is an urgent need for innovative solutions to increase the oxidative stability of edible oils. One available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying …

Effects Of Sensory Cues On Product Acceptability And Consumer Perceptions, Emotions, And Behavior, Cristhiam Gurdian Curran

LSU Doctoral Dissertations

Visual and cognitive cues can affect overall liking (OL) and consumer perceptions, emotions, and behavior. The first study explored the effect of product color difference on the liking, perception, and purchase intent (PI) of cheese-flavored-tortilla chips (CFTC) formulations (A and B) on serving plates (plastic, foam, and paper). Color differences between formulations influenced crunchiness and saltiness liking and perception, which together with overall flavor liking and formulation, mainly determined CFTC OL. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and …

Zoned Leasing Impact On Shellfish Aquaculture Industry Development, Rebekah Woodburn

All Theses And Dissertations

Shellfish aquaculture is a growing industry in the United States that supports many individuals and communities. An important step in establishing or growing a shellfish aquaculture operation is obtaining a lease in which to cultivate shellfish. While many states allow aquaculturists to find their own lease location, the often time-intensive and expensive process to have the lease approved and permitted can be a great barrier for new entrants to the industry. Zoned leasing is a way for state agencies to establish large areas and pre-approve them for shellfish aquaculture, then divide the areas into smaller parcels of leases to be …

Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines, Armando Arturo Vega-Osorno

Master's Theses

A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as cofermentation. They can also be blended either after the completion of alcoholic fermentation or after malolactic fermentation. In the first year of the study, two grape varieties, Merlot (Mer), and Malbec (Mal) were cofermented. On the second year, a third varietal, Petite Sirah (PS) was also studied. Cofermented wines containing every possible binomial combination of the varietals was made and one …

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 …

Career Readiness Of Recently Credentialed Registered Dietitian Nutritionists, Maegan Perrault

Electronic Theses and Dissertations

This study assessed the perceptions of career preparedness of recently credentialed Registered Dietitian Nutritionists (RDNs) (< 5 years/post credential) and their experiences in undergraduate, supervised practice, and/or graduate programs. All participants were recruited from a randomized sample from the databank of the Commission on Dietetic Registration (CDR). Participants were recently credentialed RDNs (≤5 years) from the United States (U.S). A survey was designed to evaluate the RDNs perceived ability to perform the 2017 Accreditation Standards for Nutrition and Dietetics Internship Program competencies as a working RDN. Participants were also invited to share their insights by answering open-ended questions regarding their experiences as a student in undergraduate, supervised practice, and/or graduate programs. Survey responses were analyzed overall and were grouped into six domains of practice, corresponding to the Standards of Professional Practice (SOPP) domains of the Academy of Nutrition and Dietetics. The level of education, type of undergraduate degree and type of dietetic internship were evaluated for their impact on perceived career preparedness overall and within the domains of the SOPPs. Respondents agreed that they felt prepared overall to practice as an RDN in the work setting as indicated by a mean score of 2.05 (SD=0.63). Respondents felt least prepared in the competency of “analyzing quality financial and productivity data for use in planning” M= 3.16 (SD=1.66). Conversely, respondents strongly agreed that they were able to “incorporate critical thinking in overall practice” M=1.48 (SD=.60) and “practice according to the Code of Ethics” M=1.48 (SD=.64). The domain rated strongest among respondents was Domain 2: Competence and Accountability, M=1.72 (SD = 0.56). The domain with the weakest score was Domain 6: Utilization and Management of Resources M=2.93 (SD = 1.31). There were no significant differences in perceived career preparedness overall, or by domains of practice in regard to the level of education, type of undergraduate degree, and type of dietetic internship. Knowledge gaps were identified in clinical experiences and business management. In conclusion, recently credentialed RDNs in the US who have completed ACEND® programs feel ready to practice. The type of dietetic internship, level of education, and type of undergraduate degree were not significant factors in their perceived career preparedness overall or by domain of practice. The domain of management of resources and the theme of business management were consistently the areas identified as knowledge gaps. These areas should be improved upon within dietetic programs at all levels to ensure students continue to feel prepared to work in the dynamic field of healthcare.

Quantifying Spatial Heterogeneity Of Wild Blueberries And Crop Water Stress Monitoring Using Remote Sensing Technologies, Kallol Barai

Electronic Theses and Dissertations

The wild blueberry is one of the major crops of Maine, with significant economic value and potential health benefits. Due to global climate change, drought impacts have been increasing significantly in recent years in the northeast region of the USA, causing significant economic losses in the agricultural sectors. It has been predicted to increase further in the future. Changing patterns of the elevated atmospheric temperatures, increased rainfall variabilities, and more frequent drought events have made the wild blueberry industry of Maine vulnerable, suggesting the adoption of novel approaches to mitigate the negative impacts of global climate changes. Also, wild blueberry …

Prevention Of Inflammatory Bowel Disease By Broccoli-Sourced And Microbially-Produced Bioactives, Johanna M. Holman

Electronic Theses and Dissertations

Inflammatory Bowel Diseases (IBD) are chronic, reoccurring, and debilitating conditions characterized by inflammation in the gastrointestinal tract, some of which can lead to more systemic complications and can include autoimmune dysfunction, a change in the taxonomic and functional structure of microbial communities in the gut, and complicated burdens in a person’s daily life. Like many diseases based in chronic inflammation, research on IBD has pointed towards a multifactorial origin involving factors of the host’s lifestyle, immune system, associated microbial communities, and environmental conditions. Too often, research focuses on just one aspect of IBD or uses one model with a narrow …

Inosine 5’- Monophosphate Derived Umami Flavor Intensity Of Beef Determination By Electrochemistry And Chromatography, Kezia Virellia To

Theses and Dissertations

The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and …

Effectiveness Of Food-Grade Coating Treated Nets After Various Drying Methods At Controlling Mite Growth On Dry-Cured Hams, Sadie White

Theses and Dissertations

Tyrophagus putrescentiae, known as the ham mite, is the most difficult pest to control in the dry-cured ham industry. Food-grade propylene glycol coated nets have been studied as an alternative to conventional mite infestation treatments but were heavy and costly to ship. This study aimed to increase the ease of use of the coated nets via drying. Three drying treatments: oven dried for 7 min (OD7m), oven dried for 20 min (OD20m), and counter dried for 24 h (CD24h), were tested to determine the efficacy at controlling mites as well as the mechanical properties of the nets and sensory characteristics …

A Bioinformatics Analysis Of Microbial Diversity And Its Correlation With Human Lifestyle, Diet, And Health Variables, Alivia Ankrum, Kate Cooper

Theses/Capstones/Creative Projects

The abundant impact of microbiota on human physiology suggests a need for exploration into their impact on human health and disease. The American Gut Project (AGP) was established to aggregate microbiome sequencing data as well as health, diet, and lifestyle metadata. This study proposes to identify taxonomic species and build a phylogenetic tree representation from the AGP participant sample collection as well as find their respective alpha and beta diversity of all metadata variables based on patient questionnaire data. Additionally, this study will involve a chimeric sequence extraction from the 16S rRNA sequences of the AGP. The expected results are …