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Full-Text Articles in Food Science
The Rapid Enumeration Of A Mixed Culture Of S. Cerevisiae & L. Plantarum In Beer Using Image-Based Cytometry, Kevin M. Kennedy
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 …
Alternative Sweeteners For Cultivating Water Kefir Grains, Morgan Barnes
Alternative Sweeteners For Cultivating Water Kefir Grains, Morgan Barnes
Honors Theses
Water kefir is traditionally fermented using dark brown sugar due to a fast growth rate, however the use of other sweeteners, such as honey, is relatively unexplored. This paper describes the investigation of using alternative mediums made with honey, agave nectar, Truvia/stevia, and monk fruit sweetener, each supplemented with dark brown sugar on the biomass growth of water kefir grains (WKGs). Growth in these alternative mediums was compared to WKG growth in the standard medium prepared using only dark brown sugar. Two trials were conducted, each with three replicates for each experimental medium as well as three replicates of dark …
Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression, Dana Bennett
Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression, Dana Bennett
All Graduate Theses, Dissertations, and Other Capstone Projects
Many microbreweries practice serial fermentation, or serial repitching. Serial repitching is the process by which one yeast culture is reused for multiple batches of beer. Each batch of subsequent beer is called a “pitch.” This technique helps breweries limit production costs. However, fermentation is difficult to predict throughout serial fermentation. This leads to beer quality issues such as fluctuation in alcohol production, buildup of unwanted flavor compounds, and decreased carbon dioxide production, which results in reduced profit. To combat this issue, many breweries will attempt to predict fermentation efficiency through viable cell counting in order to ensure a consistent number …
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann
Electronic Theses and Dissertations
Yellow peas are a rich source of protein and phytochemicals. Peas are compatible with many diets restricted by sensitivities, allergies, or personal choice. As a result, peas are gaining popularity in food markets, despite the challenges they present. The biggest challenges for pea proteins in food markets are high content of fiber, starch, and saponins. These components cause processing challenges and create undesirable textures and bitter flavors. Pea proteins are typically extracted with alkaline extraction or air classification methods which result in 80% and 50% protein products respectively. With low protein purity, these products are not competitive with other, more …
Phylogenetic Diversity Of Arkansas Vineyard And Wine Microbiota, Natacha Cureau
Phylogenetic Diversity Of Arkansas Vineyard And Wine Microbiota, Natacha Cureau
Graduate Theses and Dissertations
Microorganisms inhabiting the soil, leaves, and grapes in vineyards influence the terroir, a set of environmental factors that impact wine characteristics. Previously, the main method to identify microorganisms was to culture on different media, but a large portion (> 99%) could not be cultured and were consequently unidentified. However, the emergence of new molecular tools has enabled further study and identification of microorganisms such as indigenous vineyard microbiota. The objective of this research was to investigate the phylogenetic diversity of Arkansas vineyard and wine microbiota using high-throughput sequencing. In terms of the Arkansas vineyards, the fungal and bacterial diversity of …
The Exploration Of Nanotoxicological Copper And Interspecific Saccharomyces Hybrids, Matthew Joseph Winans Phd
The Exploration Of Nanotoxicological Copper And Interspecific Saccharomyces Hybrids, Matthew Joseph Winans Phd
Graduate Theses, Dissertations, and Problem Reports
Nanotechnology takes advantage of cellular biology’s natural nanoscale operations by interacting with biomolecules differently than soluble or bulk materials, often altering normal cellular processes such as metabolism or growth. To gain a better understanding of how copper nanoparticles hybridized on cellulose fibers called carboxymethyl cellulose (CMC) affected growth of Saccharomyces cerevisiae, the mechanisms of toxicity were explored. Multiple methodologies covering genetics, proteomics, metallomics, and metabolomics were used during this investigation. The work that lead to this dissertation discovered that these cellulosic copper nanoparticles had a unique toxicity compared to copper. Further investigation suggested a possible ionic or molecular mimicry …
Validation Of A Fluorescence-Based Bacteria Enumeration And Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin
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 …
The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil
The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil
Theses and Dissertations--Animal and Food Sciences
The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.
Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted …
The Use Of Lactobacillus Salivarius L28 As A Bioprotective Culture In Dry Fermented Sausages, Kathy Flynt Collins
The Use Of Lactobacillus Salivarius L28 As A Bioprotective Culture In Dry Fermented Sausages, Kathy Flynt Collins
Theses and Dissertations--Animal and Food Sciences
A challenge study to validate a 5 log10 CFU/g reduction of non-O157 Shiga-toxin producing Escherichia coli (STEC) in dry fermented sausage (DFS) was performed. A 4.49 ± 0.474 log10 CFU/g was achieved over two trials. The results indicated that the process was not effective in reducing the pathogen to the level required of most pathogens by the USDA.
Lactobacillus salivarius L28 (L28) was screened in vitro for the ability to inhibit STEC utilizing the paper disk diffusion method. This strain is a known bacteriocin producer. The results revealed that L28 would be a good candidate for use as …
Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility, Christina Day
Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility, Christina Day
Graduate Theses and Dissertations
Grain sorghum is an underutilized crop despite many advantages to its cultivation. A drought-tolerant plant with many pest-resistant cultivars, its applications are limited by problems with nutrient availability, particularly protein digestibility. Digestibility of grain sorghum protein is reduced by antinutritional compounds in the grain like tannins and phytates, and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility. Fermentation can also concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and used as a substrate for yeast fermentation. …
Direct Fermentation Of Sweet Potato Starch Into Lactic Acid By Lactobacillus Amylovorus: The Prospect Of An Adaptation Process, Winifred Akoetey
Direct Fermentation Of Sweet Potato Starch Into Lactic Acid By Lactobacillus Amylovorus: The Prospect Of An Adaptation Process, Winifred Akoetey
Graduate Theses and Dissertations
Several studies have verified that lactic acid bacteria are capable of directly producing lactic acid from starch. One of these bacteria, L. amylovorus, has been studied using corn, potato, and cassava starches. However, the use of sweet potato starch, a widely available starch, has not been considered. Furthermore, there exists the possibility that the efficiency of lactic acid production can benefit from the systematic exposure of bacteria to increasing concentrations of a particular starch. In this work, fermentation studies were conducted to understand the adaptation of L. amylovorus to rising concentrations of sweet potato starch. L. amylovorus was cultured in …
Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana
Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana
Graduate Theses and Dissertations
Organic waste generated from industrial sweet potato canning is estimated to be 30% of incoming raw material. This waste contains carbohydrates (sugars and starch) that could be used as substrates for the production of useful compounds via fermentation (e.g. lactic acid), resulting in the production of value-added products. The goal of this research project is to produce a substrate from the sweet potato processing waste material that supports the growth of lactic acid bacteria, which results in the production of lactic acid. The sweet potato waste product was characterized, and found to contain 16.5% solids. The solids components were 18.5% …