Search Results - "Weimer, B.C"

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria by Ganesan, B, Weimer, B.C, Pinzon, J, Dao Kong, N, Rompato, G, Brothersen, C, McMahon, D.J

“…AIMS: Starter lactic acid bacteria in Cheddar cheese face physico‐chemical stresses during manufacture and ageing that alter their abilities to survive and to…”
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Bacteroides in the Infant Gut Consume Milk Oligosaccharides via Mucus-Utilization Pathways by Marcobal, Angela, Barboza, Mariana, Sonnenburg, Erica D., Pudlo, Nicholas, Martens, Eric C., Desai, Prerak, Lebrilla, Carlito B., Weimer, Bart C., Mills, David A., German, J. Bruce, Sonnenburg, Justin L.

“…Newborns are colonized with an intestinal microbiota shortly after birth, but the factors governing the retention and abundance of specific microbial lineages…”
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Use of capillary electrophoresis and laser-induced fluorescence for attomole detection of amino acids by Ummadi, M, Weimer, B.C

“…A capillary electrophoresis and laser-induced fluorescence (CE–LIF) method was developed to identify and quantitate at amol (10 −18) concentration. Amino acids…”
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Fatty acid production from amino acids and alpha-keto acids by Brevibacterium linens BL2 by Ganesan, B, Seefeldt, K, Weimer, B.C

“…Low concentrations of branched-chain fatty acids, such as isobutyric and isovaleric acids, develop during the ripening of hard cheeses and contribute to the…”
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Role of aminotransferase IlvE in production of branched-chain fatty acids by Lactococcus lactis subsp. lactis by Ganesan, B, Weimer, B.C

“…The objective of this study was to determine the role of a lactococcal branched-chain amino acid aminotransferase gene, ilvE, in the production of…”
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Diversity of sulfur compound production in lactic acid bacteria by Seefeldt, K E, Weimer, B C

“…Volatile sulfur compounds such as methanethiol, dimethyl disulfide, dimethyl trisulfide, and hydrogen sulfide constitute an important fraction of Cheddar…”
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Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct by Ummadi, M, Weimer, B C

“…Attempts to develop a desirable reduced fat Cheddar cheese are impeded by a propensity for flavor defects such as meaty-brothy, putrid, fecal, and unclean…”
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Genetic characterization of a cell envelope-associated proteinase from Lactobacillus helveticus CNRZ32 by Pederson, J.A, Mileski, G.J, Weimer, B.C, Steele, J.L

“…A cell envelope-associated proteinase gene (prtH) was identified in Lactobacillus helveticus CNRZ32. The prtH gene encodes a protein of 1,849 amino acids and…”
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Influence of carbohydrate starvation and arginine on culturability and amino acid utilization of Lactococcus lactis subsp. lactis by Stuart, M.R, Chou, L.S, Weimer, B.C

“…Two strains of Lactococcus lactis subsp. lactis were used to determine the influence of lactose and arginine on viability and amino acid use during…”
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Isolation and characterization of a protease from Pseudomonas fluorescens RO98 by Koka, R., Weimer, B.C.

“…Pseudomonas fluorescens RO98, a raw milk isolate, was inoculated into McKellar's minimal salts medium and incubated at 25 °C for 48 h to allow production of…”
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Solid-Phase Capture of Proteins, Spores, and Bacteria by WEIMER, B. C, WALSH, M. K, BEER, C, KOKA, R, WANG, X

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Capillary electrophoresis of Cheddar cheese by Strickland, M., Weimer, B.C., Broadbent, J.R.

“…Free solution capillary electrophoresis (FSCE) and micellar electrokinetic capillary chromatography (MECC) methods were developed using standard compounds…”
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Immunomagnetic detection of Bacillus stearothermophilus spores in food and environmental samples by Blake, M.R. (Utah State University, Logan, UT.), Weimer, B.C

“…There are currently no methods for the rapid and sensitive detection of bacterial spores that could be used to direct raw materials containing high spore loads…”
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