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Probiotic Potential Of Bacterial Isolates From ‘Amabere Amaruranu’ Cultured Milk, Blaise B. Boyiri Aug 2014

Probiotic Potential Of Bacterial Isolates From ‘Amabere Amaruranu’ Cultured Milk, Blaise B. Boyiri

Electronic Theses and Dissertations

Probiotics are viable nonpathogenic microbes that positively affect host health. Probiotics inhibit infection, activate immunity, and promote mucosal-barrier development. Many microbes have probiotic activity. Nonetheless, the selection of stable strains and their specific mechanism(s) of action are not fully elucidated. Bacteria from ‘Amabere amaruranu’ cultured milk from Kenya were isolated and identified by PCR sequence analysis of the 16S rRNA gene. Isolates were examined for stability to acid and bile, antimicrobial activity, mucin production, and degradation and sensitivity to antibiotics, hence their potential for probiotics. Lactobacillus isolates were acid unstable, bile-stable, nonmucinolytic, and presented antibacterial activity. L. rhamnosus cell ...


Effects Of High Pressure Processing On The Quality Of Farm-Raised Abalone (Haliotis Rufescens), Brianna H. Hughes May 2014

Effects Of High Pressure Processing On The Quality Of Farm-Raised Abalone (Haliotis Rufescens), Brianna H. Hughes

Electronic Theses and Dissertations

High pressure processing (HPP) is a non-thermal method used to increase food safety and shelf-life. HPP has been explored for meat tenderization, with conflicting results depending on rigor status during HPP. In the seafood industry, HPP is used to shuck oysters and lobsters, but has been minimally investigated for use in processing abalones. Abalones are shellfish with high perishability that are typically sold live or frozen in the U.S. HPP has been proposed as an alternative method to process shucked abalone meats. The objectives of this research were to evaluate the effects of 1) rigor status during HPP on ...