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You searched for +publisher:"Oregon State University" +contributor:("Sandine, William E."). Showing records 1 – 30 of 53 total matches.

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Oregon State University

1. Brown, Ruth Elaine. Metabolism of aroma bacteria as related to diacetyl production.

Degree: MS, Microbiology, 1967, Oregon State University

 Factors influencing diacetyl production by the aroma bacteria Leuconostoc citrovorum and Streptococcus diacetilactis were investigated. When grown in association with lactic streptococci, L. citrovorum strain… (more)

Subjects/Keywords: Streptococcus

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APA (6th Edition):

Brown, R. E. (1967). Metabolism of aroma bacteria as related to diacetyl production. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/46986

Chicago Manual of Style (16th Edition):

Brown, Ruth Elaine. “Metabolism of aroma bacteria as related to diacetyl production.” 1967. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/46986.

MLA Handbook (7th Edition):

Brown, Ruth Elaine. “Metabolism of aroma bacteria as related to diacetyl production.” 1967. Web. 19 Feb 2020.

Vancouver:

Brown RE. Metabolism of aroma bacteria as related to diacetyl production. [Internet] [Masters thesis]. Oregon State University; 1967. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/46986.

Council of Science Editors:

Brown RE. Metabolism of aroma bacteria as related to diacetyl production. [Masters Thesis]. Oregon State University; 1967. Available from: http://hdl.handle.net/1957/46986


Oregon State University

2. Orberg, Paulo K. Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus.

Degree: PhD, Microbiology, 1984, Oregon State University

 A method for rapid isolation of plasmid DNA from group N streptococci was developed. Chief advantages of the method were simplicity, the utilization of microliter… (more)

Subjects/Keywords: Leuconostoc

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APA (6th Edition):

Orberg, P. K. (1984). Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/40683

Chicago Manual of Style (16th Edition):

Orberg, Paulo K. “Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus.” 1984. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/40683.

MLA Handbook (7th Edition):

Orberg, Paulo K. “Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus.” 1984. Web. 19 Feb 2020.

Vancouver:

Orberg PK. Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus. [Internet] [Doctoral dissertation]. Oregon State University; 1984. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/40683.

Council of Science Editors:

Orberg PK. Antimicrobial resistance and plasmid properties of Leuconostoc and group N Streptococcus. [Doctoral Dissertation]. Oregon State University; 1984. Available from: http://hdl.handle.net/1957/40683


Oregon State University

3. Matalon, Marcelo E. Preservation studies on internal-pH-control-grown yogurt starters.

Degree: MS, Microbiology, 1985, Oregon State University

Subjects/Keywords: Yogurt

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APA (6th Edition):

Matalon, M. E. (1985). Preservation studies on internal-pH-control-grown yogurt starters. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/40357

Chicago Manual of Style (16th Edition):

Matalon, Marcelo E. “Preservation studies on internal-pH-control-grown yogurt starters.” 1985. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/40357.

MLA Handbook (7th Edition):

Matalon, Marcelo E. “Preservation studies on internal-pH-control-grown yogurt starters.” 1985. Web. 19 Feb 2020.

Vancouver:

Matalon ME. Preservation studies on internal-pH-control-grown yogurt starters. [Internet] [Masters thesis]. Oregon State University; 1985. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/40357.

Council of Science Editors:

Matalon ME. Preservation studies on internal-pH-control-grown yogurt starters. [Masters Thesis]. Oregon State University; 1985. Available from: http://hdl.handle.net/1957/40357


Oregon State University

4. Shigeno, Debra S. Internal pH control starter media: use in culture preservation and for multiple strain growth.

Degree: MS, Microbiology, 1983, Oregon State University

 Several bulk starter media, consisting of two experimental blends and four commercial preparations, were examined for each medium's ability to grow, preserve, and/or recover lactic… (more)

Subjects/Keywords: Culture media (Biology)

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APA (6th Edition):

Shigeno, D. S. (1983). Internal pH control starter media: use in culture preservation and for multiple strain growth. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/41176

Chicago Manual of Style (16th Edition):

Shigeno, Debra S. “Internal pH control starter media: use in culture preservation and for multiple strain growth.” 1983. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/41176.

MLA Handbook (7th Edition):

Shigeno, Debra S. “Internal pH control starter media: use in culture preservation and for multiple strain growth.” 1983. Web. 19 Feb 2020.

Vancouver:

Shigeno DS. Internal pH control starter media: use in culture preservation and for multiple strain growth. [Internet] [Masters thesis]. Oregon State University; 1983. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/41176.

Council of Science Editors:

Shigeno DS. Internal pH control starter media: use in culture preservation and for multiple strain growth. [Masters Thesis]. Oregon State University; 1983. Available from: http://hdl.handle.net/1957/41176


Oregon State University

5. Dohman, Thomas Philip. Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability.

Degree: MS, Microbiology, 1982, Oregon State University

 Gram positive cocci isolated from Oregon wines were characterized and their relative malate fermentation abilities compared. They were heterofermentative, catalase negative, and facultatively anaerobic. Glucose,… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Dohman, T. P. (1982). Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/41570

Chicago Manual of Style (16th Edition):

Dohman, Thomas Philip. “Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability.” 1982. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/41570.

MLA Handbook (7th Edition):

Dohman, Thomas Philip. “Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability.” 1982. Web. 19 Feb 2020.

Vancouver:

Dohman TP. Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/41570.

Council of Science Editors:

Dohman TP. Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/41570


Oregon State University

6. Henick-Kling, Thomas. Comparison of Oregon-derived malolactic bacteria in pilot scale wine production.

Degree: MS, Microbiology, 1982, Oregon State University

Subjects/Keywords: Wine and wine making  – Microbiology

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APA (6th Edition):

Henick-Kling, T. (1982). Comparison of Oregon-derived malolactic bacteria in pilot scale wine production. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/41689

Chicago Manual of Style (16th Edition):

Henick-Kling, Thomas. “Comparison of Oregon-derived malolactic bacteria in pilot scale wine production.” 1982. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/41689.

MLA Handbook (7th Edition):

Henick-Kling, Thomas. “Comparison of Oregon-derived malolactic bacteria in pilot scale wine production.” 1982. Web. 19 Feb 2020.

Vancouver:

Henick-Kling T. Comparison of Oregon-derived malolactic bacteria in pilot scale wine production. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/41689.

Council of Science Editors:

Henick-Kling T. Comparison of Oregon-derived malolactic bacteria in pilot scale wine production. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/41689


Oregon State University

7. Willrett, Douglas L. Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria.

Degree: PhD, Microbiology, 1981, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Willrett, D. L. (1981). Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/41877

Chicago Manual of Style (16th Edition):

Willrett, Douglas L. “Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria.” 1981. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/41877.

MLA Handbook (7th Edition):

Willrett, Douglas L. “Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria.” 1981. Web. 19 Feb 2020.

Vancouver:

Willrett DL. Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria. [Internet] [Doctoral dissertation]. Oregon State University; 1981. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/41877.

Council of Science Editors:

Willrett DL. Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria. [Doctoral Dissertation]. Oregon State University; 1981. Available from: http://hdl.handle.net/1957/41877


Oregon State University

8. Salih, Mohammed Ali. Studies on growth metabolites produced by Propionibacterium shermanii.

Degree: PhD, Microbiology, 1985, Oregon State University

 The ability of Propionibacterium shermanii to produce growth metabolites which were inhibitory to food spoilage indicator organisms was investigated. Asperqillus niqer, a Pseudomonas species and… (more)

Subjects/Keywords: Dairy microbiology

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APA (6th Edition):

Salih, M. A. (1985). Studies on growth metabolites produced by Propionibacterium shermanii. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/40630

Chicago Manual of Style (16th Edition):

Salih, Mohammed Ali. “Studies on growth metabolites produced by Propionibacterium shermanii.” 1985. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/40630.

MLA Handbook (7th Edition):

Salih, Mohammed Ali. “Studies on growth metabolites produced by Propionibacterium shermanii.” 1985. Web. 19 Feb 2020.

Vancouver:

Salih MA. Studies on growth metabolites produced by Propionibacterium shermanii. [Internet] [Doctoral dissertation]. Oregon State University; 1985. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/40630.

Council of Science Editors:

Salih MA. Studies on growth metabolites produced by Propionibacterium shermanii. [Doctoral Dissertation]. Oregon State University; 1985. Available from: http://hdl.handle.net/1957/40630


Oregon State University

9. Tsai, Huai-jen. Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria.

Degree: PhD, Microbiology, 1986, Oregon State University

 Mutants of Streptococcus lactis 7962 with various combinations of plasmid molecular masses were screened for nisin production. Nisin was produced by both wild type and… (more)

Subjects/Keywords: Plasmids

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APA (6th Edition):

Tsai, H. (1986). Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/40592

Chicago Manual of Style (16th Edition):

Tsai, Huai-jen. “Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria.” 1986. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/40592.

MLA Handbook (7th Edition):

Tsai, Huai-jen. “Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria.” 1986. Web. 19 Feb 2020.

Vancouver:

Tsai H. Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria. [Internet] [Doctoral dissertation]. Oregon State University; 1986. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/40592.

Council of Science Editors:

Tsai H. Conjugal transfer of plasmid genes between lactic Streptococcus and Leuconostoc starter bacteria. [Doctoral Dissertation]. Oregon State University; 1986. Available from: http://hdl.handle.net/1957/40592


Oregon State University

10. Fowlkes, Charles Edward. A comparative study of Lactobacillus acidophilus strains.

Degree: MS, Microbiology, 1978, Oregon State University

Subjects/Keywords: Lactobacillus acidophilus

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APA (6th Edition):

Fowlkes, C. E. (1978). A comparative study of Lactobacillus acidophilus strains. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/43041

Chicago Manual of Style (16th Edition):

Fowlkes, Charles Edward. “A comparative study of Lactobacillus acidophilus strains.” 1978. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/43041.

MLA Handbook (7th Edition):

Fowlkes, Charles Edward. “A comparative study of Lactobacillus acidophilus strains.” 1978. Web. 19 Feb 2020.

Vancouver:

Fowlkes CE. A comparative study of Lactobacillus acidophilus strains. [Internet] [Masters thesis]. Oregon State University; 1978. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/43041.

Council of Science Editors:

Fowlkes CE. A comparative study of Lactobacillus acidophilus strains. [Masters Thesis]. Oregon State University; 1978. Available from: http://hdl.handle.net/1957/43041


Oregon State University

11. Edwards, Susan Thornton. Factors influencing the production of tyramine, histamine and tryptamine in cheese.

Degree: MS, Microbiology, 1979, Oregon State University

Subjects/Keywords: Amines

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APA (6th Edition):

Edwards, S. T. (1979). Factors influencing the production of tyramine, histamine and tryptamine in cheese. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/43042

Chicago Manual of Style (16th Edition):

Edwards, Susan Thornton. “Factors influencing the production of tyramine, histamine and tryptamine in cheese.” 1979. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/43042.

MLA Handbook (7th Edition):

Edwards, Susan Thornton. “Factors influencing the production of tyramine, histamine and tryptamine in cheese.” 1979. Web. 19 Feb 2020.

Vancouver:

Edwards ST. Factors influencing the production of tyramine, histamine and tryptamine in cheese. [Internet] [Masters thesis]. Oregon State University; 1979. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/43042.

Council of Science Editors:

Edwards ST. Factors influencing the production of tyramine, histamine and tryptamine in cheese. [Masters Thesis]. Oregon State University; 1979. Available from: http://hdl.handle.net/1957/43042


Oregon State University

12. Daniell, Suzanne D. Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture.

Degree: MS, Microbiology, 1979, Oregon State University

 A survey was conducted of six North American cheese plants to determine levels of bacteriophages present. Fifty-nine lactic streptococcal host bacterial strains were utilized in… (more)

Subjects/Keywords: Cheese  – Microbiology

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APA (6th Edition):

Daniell, S. D. (1979). Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/43071

Chicago Manual of Style (16th Edition):

Daniell, Suzanne D. “Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture.” 1979. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/43071.

MLA Handbook (7th Edition):

Daniell, Suzanne D. “Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture.” 1979. Web. 19 Feb 2020.

Vancouver:

Daniell SD. Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture. [Internet] [Masters thesis]. Oregon State University; 1979. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/43071.

Council of Science Editors:

Daniell SD. Selection of phage insensitive lactic streptococcal strains for use in cheddar cheese manufacture. [Masters Thesis]. Oregon State University; 1979. Available from: http://hdl.handle.net/1957/43071


Oregon State University

13. Avedovech, Richard M. Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study.

Degree: PhD, Food Science and Technology, 1988, Oregon State University

 The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This… (more)

Subjects/Keywords: Wine and wine making  – Oregon  – Microbiology

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APA (6th Edition):

Avedovech, R. M. (1988). Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27430

Chicago Manual of Style (16th Edition):

Avedovech, Richard M. “Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study.” 1988. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/27430.

MLA Handbook (7th Edition):

Avedovech, Richard M. “Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study.” 1988. Web. 19 Feb 2020.

Vancouver:

Avedovech RM. Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study. [Internet] [Doctoral dissertation]. Oregon State University; 1988. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/27430.

Council of Science Editors:

Avedovech RM. Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study. [Doctoral Dissertation]. Oregon State University; 1988. Available from: http://hdl.handle.net/1957/27430


Oregon State University

14. Betancur, Carmen L. Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk.

Degree: MS, Food Science and Technology, 1988, Oregon State University

 Cheddar cheese making from ultrafiltered (UF) concentrated milk potentially increases yield, saves raw materials, cuts transportation costs, minimizes waste pollution, and stream-lines production. However, the… (more)

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APA (6th Edition):

Betancur, C. L. (1988). Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27127

Chicago Manual of Style (16th Edition):

Betancur, Carmen L. “Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk.” 1988. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/27127.

MLA Handbook (7th Edition):

Betancur, Carmen L. “Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk.” 1988. Web. 19 Feb 2020.

Vancouver:

Betancur CL. Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk. [Internet] [Masters thesis]. Oregon State University; 1988. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/27127.

Council of Science Editors:

Betancur CL. Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk. [Masters Thesis]. Oregon State University; 1988. Available from: http://hdl.handle.net/1957/27127


Oregon State University

15. Cheng, Ronshan. Growth, physiological characteristics and plasmid profiles of Bifidobacterium species.

Degree: MS, Food Science and Technology, 1989, Oregon State University

 The fecal flora of healthy bottle or breast-fed infants was examined for the presence of Bifidobacterium. Identification was based on the presence of fructose-6-phosphate phosphoketolase,… (more)

Subjects/Keywords: Bifidobacterium

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APA (6th Edition):

Cheng, R. (1989). Growth, physiological characteristics and plasmid profiles of Bifidobacterium species. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27146

Chicago Manual of Style (16th Edition):

Cheng, Ronshan. “Growth, physiological characteristics and plasmid profiles of Bifidobacterium species.” 1989. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/27146.

MLA Handbook (7th Edition):

Cheng, Ronshan. “Growth, physiological characteristics and plasmid profiles of Bifidobacterium species.” 1989. Web. 19 Feb 2020.

Vancouver:

Cheng R. Growth, physiological characteristics and plasmid profiles of Bifidobacterium species. [Internet] [Masters thesis]. Oregon State University; 1989. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/27146.

Council of Science Editors:

Cheng R. Growth, physiological characteristics and plasmid profiles of Bifidobacterium species. [Masters Thesis]. Oregon State University; 1989. Available from: http://hdl.handle.net/1957/27146


Oregon State University

16. Rajagopal, S. N. Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria.

Degree: PhD, Microbiology, 1986, Oregon State University

 Internally-pH-controlled, phosphate containing and non-phosphate containing Italian bulk starter media were compared to reconstituted nonfat dry milk and commercial bulk starter media for their ability… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Rajagopal, S. N. (1986). Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/38252

Chicago Manual of Style (16th Edition):

Rajagopal, S N. “Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria.” 1986. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/38252.

MLA Handbook (7th Edition):

Rajagopal, S N. “Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria.” 1986. Web. 19 Feb 2020.

Vancouver:

Rajagopal SN. Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria. [Internet] [Doctoral dissertation]. Oregon State University; 1986. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/38252.

Council of Science Editors:

Rajagopal SN. Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria. [Doctoral Dissertation]. Oregon State University; 1986. Available from: http://hdl.handle.net/1957/38252


Oregon State University

17. Daniels, Brent E. Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture.

Degree: MS, Microbiology, 1998, Oregon State University

 Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris with potential use in the food industry which had been previously isolated from nature… (more)

Subjects/Keywords: Lactococcus

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APA (6th Edition):

Daniels, B. E. (1998). Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/33628

Chicago Manual of Style (16th Edition):

Daniels, Brent E. “Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture.” 1998. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/33628.

MLA Handbook (7th Edition):

Daniels, Brent E. “Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture.” 1998. Web. 19 Feb 2020.

Vancouver:

Daniels BE. Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture. [Internet] [Masters thesis]. Oregon State University; 1998. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/33628.

Council of Science Editors:

Daniels BE. Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture. [Masters Thesis]. Oregon State University; 1998. Available from: http://hdl.handle.net/1957/33628


Oregon State University

18. Smoker, Amy N. Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation.

Degree: MS, Microbiology, 1998, Oregon State University

Subjects/Keywords: Silage  – Additives

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APA (6th Edition):

Smoker, A. N. (1998). Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/33971

Chicago Manual of Style (16th Edition):

Smoker, Amy N. “Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation.” 1998. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/33971.

MLA Handbook (7th Edition):

Smoker, Amy N. “Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation.” 1998. Web. 19 Feb 2020.

Vancouver:

Smoker AN. Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation. [Internet] [Masters thesis]. Oregon State University; 1998. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/33971.

Council of Science Editors:

Smoker AN. Screening of Sporolactobacillus and Bacillus strains for use in silage inoculation. [Masters Thesis]. Oregon State University; 1998. Available from: http://hdl.handle.net/1957/33971


Oregon State University

19. Levata-Jovanovic, Marina. Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations.

Degree: MS, Microbiology, 1995, Oregon State University

Subjects/Keywords: Cultured milk

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APA (6th Edition):

Levata-Jovanovic, M. (1995). Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/35383

Chicago Manual of Style (16th Edition):

Levata-Jovanovic, Marina. “Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations.” 1995. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/35383.

MLA Handbook (7th Edition):

Levata-Jovanovic, Marina. “Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations.” 1995. Web. 19 Feb 2020.

Vancouver:

Levata-Jovanovic M. Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations. [Internet] [Masters thesis]. Oregon State University; 1995. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/35383.

Council of Science Editors:

Levata-Jovanovic M. Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations. [Masters Thesis]. Oregon State University; 1995. Available from: http://hdl.handle.net/1957/35383


Oregon State University

20. Whitehead, William E. Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese.

Degree: PhD, Microbiology, 1993, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Whitehead, W. E. (1993). Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/35681

Chicago Manual of Style (16th Edition):

Whitehead, William E. “Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese.” 1993. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/35681.

MLA Handbook (7th Edition):

Whitehead, William E. “Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese.” 1993. Web. 19 Feb 2020.

Vancouver:

Whitehead WE. Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese. [Internet] [Doctoral dissertation]. Oregon State University; 1993. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/35681.

Council of Science Editors:

Whitehead WE. Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese. [Doctoral Dissertation]. Oregon State University; 1993. Available from: http://hdl.handle.net/1957/35681


Oregon State University

21. Benkerroum, Noreddine. Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation.

Degree: PhD, Microbiology, 1992, Oregon State University

Subjects/Keywords: Bacteriocins

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APA (6th Edition):

Benkerroum, N. (1992). Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/36246

Chicago Manual of Style (16th Edition):

Benkerroum, Noreddine. “Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation.” 1992. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/36246.

MLA Handbook (7th Edition):

Benkerroum, Noreddine. “Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation.” 1992. Web. 19 Feb 2020.

Vancouver:

Benkerroum N. Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation. [Internet] [Doctoral dissertation]. Oregon State University; 1992. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/36246.

Council of Science Editors:

Benkerroum N. Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation. [Doctoral Dissertation]. Oregon State University; 1992. Available from: http://hdl.handle.net/1957/36246


Oregon State University

22. Faessler, Patrick Charles. Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture.

Degree: MS, Microbiology, 1993, Oregon State University

 The present investigation was undertaken to characterize a number of strains of Lactobacillus bulgaricus and Streptococcus thermophilus intended for use by a commercial starter supply… (more)

Subjects/Keywords: Cheese  – Microbiology

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APA (6th Edition):

Faessler, P. C. (1993). Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/37027

Chicago Manual of Style (16th Edition):

Faessler, Patrick Charles. “Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture.” 1993. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/37027.

MLA Handbook (7th Edition):

Faessler, Patrick Charles. “Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture.” 1993. Web. 19 Feb 2020.

Vancouver:

Faessler PC. Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture. [Internet] [Masters thesis]. Oregon State University; 1993. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/37027.

Council of Science Editors:

Faessler PC. Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture. [Masters Thesis]. Oregon State University; 1993. Available from: http://hdl.handle.net/1957/37027


Oregon State University

23. Valladao, Marilin. Growth of lactococci relative to antibiotic and quaternary ammonium compounds.

Degree: MS, Microbiology, 1990, Oregon State University

 The work presented in this thesis is concerned with the effect of several antibiotics and quaternary ammonium sanitizers upon growth of lactic acid bacteria. Section… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Valladao, M. (1990). Growth of lactococci relative to antibiotic and quaternary ammonium compounds. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/37622

Chicago Manual of Style (16th Edition):

Valladao, Marilin. “Growth of lactococci relative to antibiotic and quaternary ammonium compounds.” 1990. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/37622.

MLA Handbook (7th Edition):

Valladao, Marilin. “Growth of lactococci relative to antibiotic and quaternary ammonium compounds.” 1990. Web. 19 Feb 2020.

Vancouver:

Valladao M. Growth of lactococci relative to antibiotic and quaternary ammonium compounds. [Internet] [Masters thesis]. Oregon State University; 1990. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/37622.

Council of Science Editors:

Valladao M. Growth of lactococci relative to antibiotic and quaternary ammonium compounds. [Masters Thesis]. Oregon State University; 1990. Available from: http://hdl.handle.net/1957/37622


Oregon State University

24. Scarlett, Lori M. Genetics of Lactobacilli : plasmid profiles and genetic exchange.

Degree: MS, Genetics, 1989, Oregon State University

 Lactobacilli are microorganisms with many applications in the fermented food and dairy industries. In addition to the actual fermentation of food products, lactobacilli are involved… (more)

Subjects/Keywords: Lactobacillus  – Genetics

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APA (6th Edition):

Scarlett, L. M. (1989). Genetics of Lactobacilli : plasmid profiles and genetic exchange. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/38951

Chicago Manual of Style (16th Edition):

Scarlett, Lori M. “Genetics of Lactobacilli : plasmid profiles and genetic exchange.” 1989. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/38951.

MLA Handbook (7th Edition):

Scarlett, Lori M. “Genetics of Lactobacilli : plasmid profiles and genetic exchange.” 1989. Web. 19 Feb 2020.

Vancouver:

Scarlett LM. Genetics of Lactobacilli : plasmid profiles and genetic exchange. [Internet] [Masters thesis]. Oregon State University; 1989. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/38951.

Council of Science Editors:

Scarlett LM. Genetics of Lactobacilli : plasmid profiles and genetic exchange. [Masters Thesis]. Oregon State University; 1989. Available from: http://hdl.handle.net/1957/38951


Oregon State University

25. Wang, Wei-sheng. Factors related to resisitance of bacteria to quaternary ammonium germicides.

Degree: MS, Microbiology, 1965, Oregon State University

 This study was carried out to compare the effects of a quaternary ammonium compound (QAC) upon strains of Pseudomonas aeruginosa which were either sensitive or… (more)

Subjects/Keywords: Disinfection and disinfectants

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APA (6th Edition):

Wang, W. (1965). Factors related to resisitance of bacteria to quaternary ammonium germicides. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/48013

Chicago Manual of Style (16th Edition):

Wang, Wei-sheng. “Factors related to resisitance of bacteria to quaternary ammonium germicides.” 1965. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/48013.

MLA Handbook (7th Edition):

Wang, Wei-sheng. “Factors related to resisitance of bacteria to quaternary ammonium germicides.” 1965. Web. 19 Feb 2020.

Vancouver:

Wang W. Factors related to resisitance of bacteria to quaternary ammonium germicides. [Internet] [Masters thesis]. Oregon State University; 1965. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/48013.

Council of Science Editors:

Wang W. Factors related to resisitance of bacteria to quaternary ammonium germicides. [Masters Thesis]. Oregon State University; 1965. Available from: http://hdl.handle.net/1957/48013


Oregon State University

26. Henning, David Ralph. Host range and chemical composition of lactic streptococcal bacteriophages.

Degree: PhD, Microbiology, 1966, Oregon State University

 Comparisons were made of the abilities of Streptococcus lactis, Streptococcus cremoris and Streptococcus diacetilactis bacteriophages to endure various laboratory isolation and storage treatments. Neutralization of… (more)

Subjects/Keywords: Bacteriophages

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APA (6th Edition):

Henning, D. R. (1966). Host range and chemical composition of lactic streptococcal bacteriophages. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/48115

Chicago Manual of Style (16th Edition):

Henning, David Ralph. “Host range and chemical composition of lactic streptococcal bacteriophages.” 1966. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/48115.

MLA Handbook (7th Edition):

Henning, David Ralph. “Host range and chemical composition of lactic streptococcal bacteriophages.” 1966. Web. 19 Feb 2020.

Vancouver:

Henning DR. Host range and chemical composition of lactic streptococcal bacteriophages. [Internet] [Doctoral dissertation]. Oregon State University; 1966. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/48115.

Council of Science Editors:

Henning DR. Host range and chemical composition of lactic streptococcal bacteriophages. [Doctoral Dissertation]. Oregon State University; 1966. Available from: http://hdl.handle.net/1957/48115


Oregon State University

27. Wagner, Sally Ann. Studies on mutation and lactose fermentation in lactic streptococci.

Degree: MS, Microbiology and Hygiene, 1964, Oregon State University

 This study involved an investigation of lactic streptococci which had irreversibly lost ability to produce the high levels of acid in milk necessary during the… (more)

Subjects/Keywords: Variation (Biology)

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APA (6th Edition):

Wagner, S. A. (1964). Studies on mutation and lactose fermentation in lactic streptococci. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/48028

Chicago Manual of Style (16th Edition):

Wagner, Sally Ann. “Studies on mutation and lactose fermentation in lactic streptococci.” 1964. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/48028.

MLA Handbook (7th Edition):

Wagner, Sally Ann. “Studies on mutation and lactose fermentation in lactic streptococci.” 1964. Web. 19 Feb 2020.

Vancouver:

Wagner SA. Studies on mutation and lactose fermentation in lactic streptococci. [Internet] [Masters thesis]. Oregon State University; 1964. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/48028.

Council of Science Editors:

Wagner SA. Studies on mutation and lactose fermentation in lactic streptococci. [Masters Thesis]. Oregon State University; 1964. Available from: http://hdl.handle.net/1957/48028


Oregon State University

28. Albin, Inga Anna Schroder. Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species.

Degree: MS, Microbiology and Hygiene, 1966, Oregon State University

 To determine whether some bacteria are more susceptible than others to quaternary ammonium compounds, the following bacteria were grown on agar slants containing various concentrations… (more)

Subjects/Keywords: Bacteria

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APA (6th Edition):

Albin, I. A. S. (1966). Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/48116

Chicago Manual of Style (16th Edition):

Albin, Inga Anna Schroder. “Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species.” 1966. Masters Thesis, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/48116.

MLA Handbook (7th Edition):

Albin, Inga Anna Schroder. “Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species.” 1966. Web. 19 Feb 2020.

Vancouver:

Albin IAS. Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species. [Internet] [Masters thesis]. Oregon State University; 1966. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/48116.

Council of Science Editors:

Albin IAS. Effect of quaternary ammonium compounds on bacteria : comparison of sensitive and resistant strains of the same species. [Masters Thesis]. Oregon State University; 1966. Available from: http://hdl.handle.net/1957/48116


Oregon State University

29. Citti, James Edward. Control of acid production and β-galactosidase synthesis in lactic streptococci.

Degree: PhD, Microbiology, 1965, Oregon State University

 The public health and economic significance of rapid acid production by lactic streptococci in controlled dairy fermentations is well known. However, the fast acid-producing characteristic… (more)

Subjects/Keywords: Galactosidase; Streptococcus

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APA (6th Edition):

Citti, J. E. (1965). Control of acid production and β-galactosidase synthesis in lactic streptococci. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/48122

Chicago Manual of Style (16th Edition):

Citti, James Edward. “Control of acid production and β-galactosidase synthesis in lactic streptococci.” 1965. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/48122.

MLA Handbook (7th Edition):

Citti, James Edward. “Control of acid production and β-galactosidase synthesis in lactic streptococci.” 1965. Web. 19 Feb 2020.

Vancouver:

Citti JE. Control of acid production and β-galactosidase synthesis in lactic streptococci. [Internet] [Doctoral dissertation]. Oregon State University; 1965. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/48122.

Council of Science Editors:

Citti JE. Control of acid production and β-galactosidase synthesis in lactic streptococci. [Doctoral Dissertation]. Oregon State University; 1965. Available from: http://hdl.handle.net/1957/48122


Oregon State University

30. Knittel, Martin Dean. Genetic homology and exchange in lactic acid streptococci.

Degree: PhD, Microbiology, 1965, Oregon State University

 The dairy industry relies primarily on consistent acid production by the lactic streptococci for the manufacture of certain cheeses and fermented dairy products. Variation in… (more)

Subjects/Keywords: Streptococcus

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APA (6th Edition):

Knittel, M. D. (1965). Genetic homology and exchange in lactic acid streptococci. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/48439

Chicago Manual of Style (16th Edition):

Knittel, Martin Dean. “Genetic homology and exchange in lactic acid streptococci.” 1965. Doctoral Dissertation, Oregon State University. Accessed February 19, 2020. http://hdl.handle.net/1957/48439.

MLA Handbook (7th Edition):

Knittel, Martin Dean. “Genetic homology and exchange in lactic acid streptococci.” 1965. Web. 19 Feb 2020.

Vancouver:

Knittel MD. Genetic homology and exchange in lactic acid streptococci. [Internet] [Doctoral dissertation]. Oregon State University; 1965. [cited 2020 Feb 19]. Available from: http://hdl.handle.net/1957/48439.

Council of Science Editors:

Knittel MD. Genetic homology and exchange in lactic acid streptococci. [Doctoral Dissertation]. Oregon State University; 1965. Available from: http://hdl.handle.net/1957/48439

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