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Full-Text Articles in Life Sciences

Validation Of A Fluorescence-Based Bacteria Enumeration And Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin Dec 2019

Validation Of A Fluorescence-Based Bacteria Enumeration And Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin

Electronic Theses and Dissertations

Craft beer production in the United States has been increasing significantly in recent years. As production and participation in the industry increases, so have consumer demands for more beer options. Breweries have met this call with experimentation of ingredients in their beer and also the styles they brew. One such beer, the sour beer, is an example of this experimentation and new product development. Sour beers are a style that differ from most other beers by how they are manufactured. Instead of being fermented with only yeast, both a lactic acid-producing bacteria and yeast are used. With increased competition amongst ...


Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith Nov 2019

Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith

Dissertations, Theses, & Student Research in Food Science and Technology

There is potential to increase microbiota accessible carbohydrates (MAC) in whole grains through food processing. Therefore, different processing conditions for boiling and extrusion of whole wheat flour were studied for their effect on MAC. Processing conditions had a minimal effect on fermentation response using 2 fecal samples of disparate composition. However, the processing method had an impact on the fermentation of non-digestible carbohydrates and subsequent short chain fatty acids production, but only for a microbiome with high diversity and a predominance of microbes associated with dietary fiber intake. Subsequently, five processing methods: boiling, extrusion, unleavened bread, yeast bread, and sourdough ...


A Comparative Analysis Of The Fermentation Capabilities Of Various Bifidobacterium Strains, Ella Oney Mar 2019

A Comparative Analysis Of The Fermentation Capabilities Of Various Bifidobacterium Strains, Ella Oney

Honors Theses, University of Nebraska-Lincoln

Bifidobacterium is a genus of anaerobic bacteria that are commonly found to inhabit the gastrointestinal tract of many members of the animal kingdom. These microorganisms are adapted to obtain their carbon from the breakdown of complex carbohydrates. Marmosets, a mammal whose gut microbiome is inhabited by high levels of Bifidobacteria, consume gum Arabic as a major part of their diet. The purpose of this experiment is to determine whether Bifidobacterium strains isolated from the guts of marmosets are able to degrade and ferment this complex carbohydrate or one of its main constituents, arabinose. This was accomplished by inoculating isolates of ...


The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil Jan 2019

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and ...


Twin-Screw Extrusion Processing Of Plant-Based Blends Using Graded Levels Of High Protein Fermented Soybean Meal (Fsbm), Parisa Fallahi, Kurt A. Rosentrater, K. Muthukumarappan Jan 2019

Twin-Screw Extrusion Processing Of Plant-Based Blends Using Graded Levels Of High Protein Fermented Soybean Meal (Fsbm), Parisa Fallahi, Kurt A. Rosentrater, K. Muthukumarappan

Agricultural and Biosystems Engineering Publications

Fast-paced growth in global aquaculture has elevated concerns about the high costs of fish farming production and potential water pollution. Thus, finding eco-friendly and more sustainable alternative protein sources for fish diets is of vital importance to the industry. A twin-screw extrusion processing study was performed using three ingredient blends formulated with graded levels of high protein fermented soybean meal (FSBM) (0, 80% and 100% db fishmeal replacement) along with calculated amounts of other ingredients to meet the rainbow trout diets’ requirements. Increasing the FSBM content from 0% to 100% resulted in a substantial increase in brightness, greenness, and yellowness ...


Ethanol, W. J. Criddle, Jacek A. Koziel, J. (Hans) Van Leeuwen, William S. Jenks Jan 2019

Ethanol, W. J. Criddle, Jacek A. Koziel, J. (Hans) Van Leeuwen, William S. Jenks

Agricultural and Biosystems Engineering Publications

Ethanol (CH3CH2OH) is one of the most important individual organic compounds readily available all over the world. It has been described as one of the most versatile of compounds, being widely used as a solvent, a germicide, a beverage, an antifreeze, a fuel, and fuel additive, additive to paints, coatings, automotive care products and adhesives, a fragrance, a lubricant, and as an intermediate for the synthesis and production of other organic compounds. Ethanol is mainly produced through yeast fermentation of sugars from seeds, sugar cane or beets and concentrated through subsequent distillation. Its main use is as a liquid fuel ...