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Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdough
DownloadFall 2016
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
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Development and use of a gnotobiotic murine model for beef cattle to evaluate competitive exclusion of Escherichia coli O157:H7 using commensal Escherichia coli strains, and to ascertain the impact of physiological stress on the host-bacteria interaction
DownloadFall 2020
Enterohemorrhagic Escherichia coli (EHEC) serotype O157:H7 is an important foodborne pathogen, and cattle are considered the primary reservoir of this bacterium. Research was undertaken to ascertain factors that regulate competitive exclusion of E. coli O157:H7. A gnotobiotic (GB) murine model...
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