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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 ...


Microbial Diversity Of The Symbiotic Colony Of Bacteria And Yeast (Scoby) And Its Impact On The Organoleptic Properties Of Kombucha, Danielle L. St-Pierre Aug 2019

Microbial Diversity Of The Symbiotic Colony Of Bacteria And Yeast (Scoby) And Its Impact On The Organoleptic Properties Of Kombucha, Danielle L. St-Pierre

Electronic Theses and Dissertations

Kombucha is an effervescent fermented tea beverage that is gaining popularity for its probiotic nature and purported health benefits. The market for kombucha is expected to reach $1.8 billion by the year 2020. The composition of microbes that compose the symbiotic colony of bacteria and yeast (SCOBY) is highly variable with some species commonly found from the Gluconobacter, Acetobacter, Zygosaccharomyces, Saccharomyces, and Schizosaccharomyces genera.

It was hypothesized that different SCOBYs, obtained from different sources would vary in microbial diversity and produce different biochemical and flavor profiles in the resulting beverage over several generations. Kombucha is a fermented product and ...


Efficacy Of Alternative Sanitization Methods On Wild Blueberries And Fresh Cut Cantaloupe, Selena Callahan Aug 2019

Efficacy Of Alternative Sanitization Methods On Wild Blueberries And Fresh Cut Cantaloupe, Selena Callahan

Electronic Theses and Dissertations

In the last decade, outbreaks linked to the consumption of contaminated fresh produce have increased mitigation efforts to minimize the risks associated with these products. Due to the lack of a kill step during processing of ready-to-eat (RTE) foods, good manufacturing practices (GMP’s), and sanitization are the key prevention areas most commonly used to control these risks. Many factors must be considered by processors for successful intervention such as sanitizer type, method of application, duration of application, and concentration. Additionally, product considerations such as water content, pH, and bacterial harborage sites can contribute greatly to how effective an applied ...


Safety Assessment Of Hydroponic Closed System, Adwoa S. Dankwa May 2019

Safety Assessment Of Hydroponic Closed System, Adwoa S. Dankwa

Electronic Theses and Dissertations

The hydroponic system is an increasing sector for horticultural production. It is used mostly for fruit and vegetable production. Lettuce (Lactuca sativa) is one of the most cultivated types of produce in the hydroponic system. It runs on nutrient solution and in some cases substrates. Water serves as the backbone for hydroponic production, mainly utilized for nutrient solution preparation. Substrates are sometimes added to provide support for plants root systems. Selection of substrate depends on the type of crop and the availability of the substrate. A good substrate should be able to balance the oxygen - water ratio around the root ...


Effects Of Salt Concentration On The Physicochemical Properties And Microbial Safety Of Spontaneously Fermented Cabbage, Surbhi Khanna May 2019

Effects Of Salt Concentration On The Physicochemical Properties And Microbial Safety Of Spontaneously Fermented Cabbage, Surbhi Khanna

Electronic Theses and Dissertations

Fermented foods, including sauerkraut, have gained consumer popularity due to an increased awareness of reported health benefits associated with probiotics. Sauerkraut is typically produced at 2−3% salt concentrations or higher, which helps to reduce the growth of pathogenic and spoilage microorganisms. The FDA has recently issued guidance to the food industry to voluntarily reduce sodium in products due to health concerns associated with high sodium consumption. Therefore, interest in lower salt fermented foods may increase. However, information on quality and safety of lower sodium sauerkraut is limited. Two separate studies were conducted to evaluate the physicochemical properties and quality ...