Zobrazeno 1 - 10
of 25
pro vyhledávání: '"W E, Sandine"'
Autor:
Randall K. Thunell, W. E. Sandine
Publikováno v:
Bacterial Starter Cultures for Foods ISBN: 9781351070065
Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's cheese industry. More literature exists on milk fermentative organisms than for any other food. Several excellent review articles have been written detail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6863a799fc9014f1daec412952083fb
https://doi.org/10.1201/9781351070065-10
https://doi.org/10.1201/9781351070065-10
Autor:
M L, Simenhoff, S R, Dunn, G P, Zollner, M E, Fitzpatrick, S M, Emery, W E, Sandine, J W, Ayres
Publikováno v:
Mineral and electrolyte metabolism. 22(1-3)
Small bowel bacterial overgrowth (SBBO), well known to occur in end-stage kidney failure, is responsible for producing uremic toxins and contributing to the patient's decreased nutritional well-being. In this study, 8 hemodialysis patients were treat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::21897a605196ca3d9816fe6d67930340
https://pubmed.ncbi.nlm.nih.gov/8676836
https://pubmed.ncbi.nlm.nih.gov/8676836
Publikováno v:
Developments in biological standardization. 85
Lactococcus lactis produces polysaccharide under defined environmental conditions. Three approaches are being used to identify regulators of polysaccharide synthesis in the organism. i) Two new lactococcal vectors, each of which contains a promoterle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::805291b98c8b3986f8c707cbf3d564b2
https://pubmed.ncbi.nlm.nih.gov/8586218
https://pubmed.ncbi.nlm.nih.gov/8586218
Autor:
J. Norman Hansen, W. E. Sandine
Publikováno v:
Critical reviews in food science and nutrition. 34(1)
Nisin is a ribosomally synthesized peptide that has broad-spectrum antibacterial activity, including activity against many bacteria that are food-spoilage pathogens. Nisin is produced as a fermentation product of a food-grade bacterium, and the safet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ccb452f3792a65753dce5410dfe7821
https://pubmed.ncbi.nlm.nih.gov/8142045
https://pubmed.ncbi.nlm.nih.gov/8142045
Autor:
P K Orberg, W E Sandine
Publikováno v:
Applied and Environmental Microbiology. 48:1129-1133
Resistance to vancomycin permitted detection, in a culture of Streptococcus cremoris 290PC, of a contaminant gram-positive coccus. Morphological and physiological characteristics indicated that this bacterium was a strain of Leuconostoc sp., designat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b68e7202500d06f5eccc6476f9e6f63
https://doi.org/10.1128/aem.48.6.1129-1133.1984
https://doi.org/10.1128/aem.48.6.1129-1133.1984
Autor:
W. E. Sandine, Suzanne D. Daniell
Publikováno v:
Journal of Dairy Science. 64:407-415
Twenty-three lactic streptococci insensitive to phage were selected for use in Cheddar cheese manufacture on the basis of sensitivity to phage, lysogeny, activity, and compatibility. multiple strain starter cultures consisting of six strains were int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d945a54ffd4628e4c14fae3e72891cf
https://doi.org/10.3168/jds.s0022-0302(81)82586-6
https://doi.org/10.3168/jds.s0022-0302(81)82586-6
Publikováno v:
Journal of Dairy Science. 57:165-173
A method to concentrate and lyophilize milk-grown cultures of lactic streptococci which produced cells active in fermentation is described. Inoculated nonfat milk was maintained at pH 6.3 by continuous addition of 30% aqueous sodium carbonate. After
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c77a66ed7c2f6545d74e2a8c5a2e09e8
https://doi.org/10.3168/jds.s0022-0302(74)84855-1
https://doi.org/10.3168/jds.s0022-0302(74)84855-1
Publikováno v:
Journal of Dairy Science. 67:1175-1180
The use of defined single strains and their phage-insensitive mutants as starters for cottage cheese and cultured buttermilk is discussed. A culture blend of six strains was used to manufacture consecutive vats of cottage cheese and eliminate culture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3cfa11bb8c60a5ad5a453fb5498e239
https://doi.org/10.3168/jds.s0022-0302(84)81420-4
https://doi.org/10.3168/jds.s0022-0302(84)81420-4
Publikováno v:
Journal of Dairy Science. 64:2270-2277
Bacteriophage-insensitive Streptococcus cremoris starter strains were selected by plaquing cheese whey against a bank of potential starter strains. From those found phage insensitive, six strains were selected and characterized for use in cheese maki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::059d7e51d1653565f4488676f884f10e
https://doi.org/10.3168/jds.s0022-0302(81)82841-x
https://doi.org/10.3168/jds.s0022-0302(81)82841-x
Autor:
W. E. Sandine, Betty E. Terzaghi
Publikováno v:
Applied Microbiology. 29:807-813
Incorporation of 1.9% β-disodium glycerophosphate (GP) into a complex medium resulted in improved growth by lactic streptococci at 30 C. The medium, called M17, contained: Phytone peptone, 5.0 g; polypeptone, 5.0 g; yeast extract, 2.5 g; beef extrac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed84623a6017cc0d8dfed3d1c61bf1b4
https://doi.org/10.1128/am.29.6.807-813.1975
https://doi.org/10.1128/am.29.6.807-813.1975