Geri Dön

Contribution of a novel obligatory heterofermentative nonstarter Lactobacillus species to late gassy defect in cheddar cheese

Başlık çevirisi mevcut değil.

  1. Tez No: 402037
  2. Yazar: FATİH ORTAKCI
  3. Danışmanlar: DR. DONALD MCMAHON, DR. JEFF BROADBENT
  4. Tez Türü: Doktora
  5. Konular: Besin Hijyeni ve Teknolojisi, Beslenme ve Diyetetik, Food Hygiene and Technology, Nutrition and Dietetics
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 2015
  8. Dil: İngilizce
  9. Üniversite: Utah State University
  10. Enstitü: Yurtdışı Enstitü
  11. Ana Bilim Dalı: Belirtilmemiş.
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 199

Özet

Özet yok.

Özet (Çeviri)

This study sought to determine whether a recently isolated slow-growing nonstarter lactic acid bacterium, Lactobacillus wasatchii sp. nov., could be implicated in late gassy defect in Cheddar cheese. I demonstrated that Lb. wasatchii grows readily in the laboratory under cheese-like stress conditions of 5% salt and pH 5.2, and has the potential to survive pasteurization. Lactobacillus wasatchii can co-utilize ribose and galactose to maximize its growth. Due to being an obligatory heterofermentative, Lb. wasatchii produces CO2 whenever it ferments a hexose such as galactose. A second investigation extended these findings by examining the growth and gas forming characteristics of Lb. wasatchii in Cheddar cheese. The optimum growth of Lb. wasatchii and highest levels of gas production were observed in cheese supplemented with ribose plus galactose, and stored at 12°C rather than 6°C. Lactobacillus wasatchii also grew readily and produced gas in Cheddar cheese even without added ribose and galactose, which corresponds with the ability of Lb. wasatchii to grow on starter cell lysate. A challenge still remains of how to easily enumerate Lb. wasatchii in cheese with a higher background population of other nonstarter lactic acid bacteria. The third set of experiments explored the consequences on growth and gas production of Lb. wasatchii in Cheddar cheese made with Streptococcus thermophilus. Using St. thermophilus in cheesemaking results in galactose accumulation, which Lb. wasatchii then can utilize for growth, causing release of CO2 with the end result of having blown Cheddar cheese. Results showed Lb. wasatchii or similar nonstarter lactic acid bacteria are likely to be particularly problematic in cheesemaking involving starter or adventitious St. thermophilus. From these observations, it was concluded that Lb. wasatchii is a contributor to late gassy defect in Cheddar cheese and may be widely present as part of the nonstarter lactic bacteria population but has been undetected up until now. The late gassy defect is more pronounced at temperatures used for accelerated ripening of cheese and when there are substantial residual levels of galactose in the cheese. Thus, researchers and cheese manufacturers now must consider slow-growing obligatory heterofermentative nonstarter lactic acid bacteria when dealing with late gassy defect in cheese.

Benzer Tezler

  1. Interregional Relations: Perspectives on the Summit of South American-Arab Countries 'New' patterns of engagement

    Bölgelerarasi ilişkiler: Güney Amerika - Arap Ülkeleri zirvesindeki 'Yeni' angajman yapısı perspektifleri

    MARSHA MARİE HALL

    Yüksek Lisans

    İngilizce

    İngilizce

    2015

    Uluslararası İlişkilerOrta Doğu Teknik Üniversitesi

    Ortadoğu Araştırmaları Ana Bilim Dalı

    PROF. DR. MELİHA BENLİ ALTUNIŞIK

    DOÇ. DR. DERYA GÖÇER AKDER

  2. Neoliberal subjectification through family medicine model in Turkey: An online ethnography

    Türkiye'de aile hekimliği modeli ve neoliberal öznellik inşası

    EMİNCAN FİDAN

    Yüksek Lisans

    İngilizce

    İngilizce

    2021

    Siyasal BilimlerGalatasaray Üniversitesi

    Siyaset Bilimi Ana Bilim Dalı

    DR. CEMİL YILDIZCAN

  3. Gıda maddelerinin toplam antioksidan kapasitelerinin tayini için yeni bir elektrokimyasal yöntem geliştirilmesi

    Development of a novel electrochemical method for determining the total antioxidant capacity of foodstuff

    SEFA BAKİ

    Doktora

    Türkçe

    Türkçe

    2016

    Beslenme ve Diyetetikİstanbul Üniversitesi

    Kimya Ana Bilim Dalı

    DOÇ. DR. MUSTAFA ÖZYÜREK

  4. The use of novel in creating the independent reader:A study on personal construct theory and reader-response approach

    Bağımsız bir okuyucu (yorumcu) oluşturmada roman türünün kullanımı (incelenmesi): Kişisel kurgu teorisi ve okur merkezli eleştiri üzerine bir çalışma

    MUHAMMED METİN ÇAMELİ

    Yüksek Lisans

    İngilizce

    İngilizce

    2014

    Eğitim ve Öğretimİstanbul Aydın Üniversitesi

    İngiliz Dili ve Edebiyatı Ana Bilim Dalı

    YRD. DOÇ. DR. AYNUR KESEN

  5. Contribution of artificial proprioception on coordinated manipulation

    Yapay propriosepsiyonin koordıne hareket üzerindeki katkısı

    MEHDI HOJATMADANI

    Yüksek Lisans

    İngilizce

    İngilizce

    2016

    Makine MühendisliğiBoğaziçi Üniversitesi

    Makine Mühendisliği Ana Bilim Dalı

    Assist. Prof. Dr. EVREN SAMUR

    Assoc. Prof. Dr. BURAK GÜÇLÜ

    Assist. Prof. Dr. AYŞE KÜÇÜKYILMAZ