Search Results - "Glatz, Bonita A"

Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria by Xu, Sa, Boylston, Terri D, Glatz, Bonita A

“…The effect of probiotic bacteria on the formation of conjugated linoleic acid (CLA), microbial growth, and organoleptic attributes (acidity, texture, and…”
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Detection of the Bacteriocin Propionicin PLG-1 with Polyvalent Anti-PLG-1 Antiserum by LEVERSEE, Jay A, GLATZ, Bonita A

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Improved Organic Acid Production by Calcium Alginate-Immobilized Propionibacteria by Rickert, David A, Glatz, Charles E, Glatz, Bonita A

“…Propionic and acetic acid production by Propionibacterium cells immobilized in calcium alginate beads was evaluated in 12-h repeated-batch fermentations on…”
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Effect of inoculation level of Lactobacillus rhamnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products by Xu, S, Boylston, T.D, Glatz, B.A

“…The effect of inoculation concentration of Lactobacillus rhamnosus and yogurt cultures and storage time on conjugated linoleic acid (CLA) content and quality…”
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Effect of lipid source on probiotic bacteria and conjugated linoleic acid formation in milk model systems by Xu, S, Boylston, T.D, Glatz, B.A

“…The objective of this research was to study the effects of probiotic bacteria, lipid source, and fermentation time on the CLA content of a milk model system…”
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Propionic acid production by extractive fermentation. I. Solvent considerations[] by Gu, Z, Glatz, B.A, Glatz, C.E

“…Solvent selection for extractive fermentation for propionic acid was conducted with three systems: Alamine 304-1 (trilaurylamine) in 2-octanol, 1-dodecanol,…”
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Recovery of Propionic and Acetic Acids from Fermentation Broth by Electrodialysis by Weier, Anthony J., Glatz, Bonita A., Glatz, Charles E.

“…Acetic and propionic acids can be produced by fermentation. In this process, acid recovery is important both for producing a concentrated product from the…”
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Inactivation of Escherichia coli O157:H7 and other naturally occurring microorganisms in apple cider by electron beam irradiation by Wang, Hui, Reitmeier, Cheryll A, Glatz, Bonita A

“…Two Escherichia coli O157:H7 strains, SEA 13 B88 gfp 73ec and B6-914 gfp 90ec, together with two bacteria, three yeasts, and two molds that were randomly…”
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Effects of Processing Treatment and Sorbate Addition on the Flavor Characteristics of Apple Cider by Boylston, Terri D, Wang, Hui, Reitmeier, Cheryll A, Glatz, Bonita A

“…Processing treatments used to produce a microbiologically “safe” apple cider were evaluated to determine the impact of these treatments on the overall flavor…”
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Effect of Gas Environment and Sorbate Addition on Flavor Characteristics of Irradiated Apple Cider during Storage by Crook, Loretta R, Boylston, Terri D, Glatz, Bonita A

“…Apple cider, with (0.1%) and without potassium sorbate, was packaged in polystyrene containers and exposed to three different gas environments:  oxygen flush,…”
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Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders by Yulianti, Fransiska, Reitmeier, Cherylla, Glatz, Bonita A, Boylston, Teeri

“…Ten trained descriptive panelists evaluated the sensory characteristics of raw, pasteurized, and irradiated apple cider, with and without sorbate. For the main…”
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Lipid metabolism and cell composition of the oleaginous yeast Apiotrichum curvatum grown at different carbon to nitrogen ratios by Park, W S, Murphy, P A, Glatz, B A

“…Apiotrichum curvatum ATCC 20509, an oleaginous yeast that can accumulate up to 60% of its cellular dry weight as intracellular lipid when grown with excess…”
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Optimization of banana juice fermentation for the production of microbial oil by Vega, E.Z. (Iowa State University Ames, IA), Blatz, B.A, Hammond, E.G

“…Apiotrichum curvatum ATCC 20509 (formerly Candida curvata D), a lipid-accumulating yeast, was grown in banana juice. The optimum conditions for biomass…”
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Irradiation of apple cider: impact on flavor quality by Boylston, Terri D, Wang, Hui, Reitmeier, Cheryll A, Glatz, Bonita A

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Propionic Acid Production by a Propionic Acid-Tolerant Strain of Propionibacterium acidipropionici in Batch and Semicontinuous Fermentation by WOSKOW, S. A, GLATZ, B. A

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Partial purification and characterization of a bacteriocin produced by Propionibacterium thoenii by Lyon, W.J. (Iowa State University, Ames, IA), Glatz, B.A

“…A partially purified bacteriocin produced by Propionibacterium thoenii designated propionicin PLG-1 was found to be active against closely related species and…”
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Inhibition of psychrotrophic organisms by propionicin PLG-1, a bacteriocin produced by Propionibacterium thoenii by Lyon, W J, Sethi, J K, Glatz, B A

“…Propionibacterium thoenii strain P127, which produces the bacteriocin propionicin PLG-1, was grown in a skim milk medium and produced bacteriocin in that…”
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Isolation and characterization of mutants of Propionibacterium strains by Glatz, B A, Anderson, K I

“…Procedures were developed to isolate and characterize mutants of strains of dairy propionibacteria. These procedures included the construction of minimal…”
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Evidence of peroxisomes and peroxisomal enzyme activities in the oleaginous yeast Apiotrichum curvatum by Park, W S, Murphy, P A, Glatz, B A

“…The presence of peroxisomes and peroxisomal enzyme activities were investigated in the oleaginous yeast Apiotrichum curvatum ATCC 20509 (formerly Candida…”
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Reduction of Escherichia coli O157:H7 counts on whole fresh apples by treatment with sanitizers by Wisniewsky, M A, Glatz, B A, Gleason, M L, Reitmeier, C A

“…The objectives of this study were to determine if washing of whole apples with solutions of three different sanitizers (peroxyacetic acid, chlorine dioxide, or…”
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