Life Sciences Commons^™

Hydrogeomorphic Factors Influencing Clonal Recruitment Of Cottonwoods In Mountain Valleys, Michael D. Roberts

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Riparian cottonwoods (populus spp.) are keystone pioneer species that contribute to critical streamside and in-stream habitats, water quality, and aesthetic and recreational value. Land use and river regulation have caused a widespread reduction in the extent and regeneration of this genus. The majority of research on Populus species' reproduction has examined seedling recruitment that dominates in wide alluvial valleys. In contrast, I evaluated reproductive strategies of Populus angustifoliain mountain valleys. Research was conducted in northern Utah on the Little Bear River, a gravel-bedded stream that flows north out of the Bear River Range onto deposits of Ancient Lake …

Influence Of Type Of Supplemental Carbohydrate On Ruminal Responses And Methane Output From Ruminants Consuming Low-Quality Forage, Raul J. Lira

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In a completely randomized design with a factorial arrangement, three energy supplements and two species (cows and ewes) were evaluated in two identical experimental periods: gestation and lactation. The three supplement treatments were a control, barley, and sugar beet pulp (SBP). The basal diet was tall wheatgrass straw (5.52% CP).

Forage and total dry matter intake (FDMI and TDMI, respectively) interacted (P=.04) with species, supplements, and physiological stages.

An interaction of physiological stage and sampling time occurred for pH. Supplement and sampling time interacted for butyric acid proportion and total VFA concentration.

Diet digestibility displayed an interaction between …

Influence Of Capsular And Ropy Exopolysaccharide-Producing Strepococcus Thermophilus On Mozzarella Cheese And Cheese Whey, B. L. Peterson, R. I. Dave, Donald J. Mcmahon, C. J. Oberg, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

We investigated the effect of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus starter bacteria on Mozzarella cheese functionality and whey viscosity. Mozzarella cheeses were manufactured with Lactobacillus helveticus LH100 paired with one of four S. thermophilus strains: MR-1C, a bacterium that produces a capsular exopolysaccharide; MTC360, a strain that secretes a ropy exopolysaccharide; TAO61, a nonexopolysaccharide-producing commercial cheese starter; and DM10, a nonencapsulated, exopolysaccharide-negative mutant of strain MR-1C. As expected, cheese moisture levels were significantly higher in Mozzarella cheeses made with exopolysaccharide-positive versus exopolysaccharide-negative streptococci, and melt properties were better in the higher moisture cheeses. Whey viscosity measurements showed that unconcentrated …