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Fall 2018

Yasari, Azadeh

Pathogenic fungi cause significant yield losses and quality reductions to major crops including wheat, canola, and barley. Toxic metabolites produced by some phytopathogenic fungi also pose significant risks to animal and human health. Extensive application of synthetic fungicides is not a...

Fall 2013

Black, Brenna A

Lactobacilli are commonly used in food fermentations. Preservation and changes in food quality due to fermentation arise because of the growth, metabolism and enzymatic activity of these organisms. Enzymatic pathways of lactobacilli can also be exploited for the production of bioactive...

Spring 2012

Hofstetter, Simmon C

Endospores of Clostridium spp. pose an economic threat to the food industry and put consumers at risk of foodborne illness. An increase in consumer demand for minimally-processed, ready-to-eat products has driven research to examine ways to mitigate current thermal processing severity used to...

Fall 2009

Lee, Vivian Shin Yuan

Several lactic acid bacteria contain β-galactosidases. Beta galactosidases catalyze lactose hydrolysis and transfer acceptor sugars onto galactose, producing galactooligosaccharides. The aim of this work was to exploit β-galactosidases of lactic acid bacteria as crude cell extracts to produce...

Fall 2013

Teixeira, Januana S

Lactobacilli constitute the natural microbiota of cereal fermentations, and their competitiveness has been attributed to the formation of organic acids and various antagonistic compounds. However, these traits alone do not fully explain the prevalence of specific Lactobacillus strains in cereal...

Spring 2019

Zhao, Yujia

In recent years, biodegradable polymers, like starch, have been studied as potential packaging materials to deal with the increasing concern on plastic disposal/degradation and to extend food products shelf-life. This objective of this thesis was to develop bioactive starch-based films using...

Spring 2022

Pswarayi, Felicitas

Mahewu is a non-alcoholic fermented maize and finger millet malt beverage produced in Zimbabwe. Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, non-alcoholic and alcoholic beverages with live microbiota and the widespread use of fermented...