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Information to Users INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand corner and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6" x 9" black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. University Microfilms International A Bell & Howell Information Company 300 Norm Zeeb Road Ann Arbor. Ml 48106-1346 USA 313'761-4700 800.521-0600 Order Number 0505208 Halophilic organisms in sufu, Chinese cheese Pao, Shi-Chiang, Ph.D. The Ohio State University, 1994 UMI 300 N. Zeeb Rd. Ann Arbor, M I 48106 Halophilic Organisms in Sufu, Chinese Cheese DISSERTATION Presented in Partial Fulfillment of the Requirement For the degree Doctor of Philosophy in the Graduate School of The Ohio State University by Shi-Chiang Pao, M.S. The Ohio State University 1 9 9 4 Dissertation Committee: Approved by Dr. W.J. Harper Dr. M.E. Mangino , A d v is e r Dr. M.K. Ndife Food Science & Nutrition Dr. E.R. Richter Graduate Program To My Parents and Family ii ACKNOWLEDGMENTS I wish to express my sincere appreciation to Dr. W.J. Harper, my adviser, and Dr. D,J. Dzurec, my former adviser, for their guidance and support throughout the course of my graduate studies. I would also like to thank Dr. M.E. Mangino, Dr. E.R. Richter and Dr. M.K. Ndife for serving on my examination committee, and their valuable suggestions. Thanks go to the other faculty, staff and students of the Department of Food Science & Technology for their assistance and encouragement. Special thanks to my parents, brother and sister for their love and support throughout my educational career. Gratitude is expressed to all my friends, especially my room-mates for their help, paryer and encouragement. Finally, my deepest appreciation goes to God for my life in Him, and I acknowledge Jesus as my Lord and Savior, VITA May 6, 1962 Born, Taipei, Taiwan R.O.C. 1984 Dietician Trainee, Chinese Medical Center Taipei, Taiwan R.O.C. 1985 B.S., Chinese Culture University Taipei, Taiwan R.O.C. 1985-1987 Officer, 2nd Lieutenant. Chinese marine Corps, Taiwan R.O.C. 1989 Quality Control Technician Miceli Dairy Products Co., Cleveland, Ohio 1989-1991 Graduate Research Assistant The Ohio State University, Columbus, Ohio 1992-1993 Research Techanician Silliker Laboratories of Ohio, Inc.. Ohio 1994-Present Graduate Research Assistant The Ohio State University, Columbus, Ohio iv PUBLICATIONS P a o , S. & W.J. Harper, 1994, "Microbiological quality of commercial sufu with various brine composition", IFT Annual Meeting Abstracts, Paper No. 73-11. Pao, S. & W.J. Harper, 1994, "Isolation and characterization of moderate halophiles from commercial sufu with various brine composition", IFT Annual Meeting Abstracts, Paper No. 59B-12. Lia, O.K., S. Pao & W.J. Harper, 1994, "Effect of tofu processing residue on the development of physical and sensory properties of cookies", IFT Annual Meeting Abstracts, Paper No. 36D-6. Pao, S. & D.J. Dzurec, 1990, "Spoilage & pathogenic microorganism quality of sufu, Chinese cheese", IFT Annual Meeting Abstracts. Paper No. 714. FIELD OF STUDY Major Fields: Food Science and Nutrition v TABLE OF CONTENTS Page DEDICATION i i ACKNOWLEDGEMENTS i i i VITA i v LIST OF TABLES................................................................................................ v i i i LIST OF FIGURES............................................................................................... x i INTRODUCTION.................................................................................................. 1 CHAPTER I: Microbiological Quality of Commerical Sufu with Various Brine Composition ....................................................... 3 1.1 Literature Review ........................................................................... 3 1.2 Plan of Study ................................................................................... 16 1.3 Materials and Methods ................................................................... 1 7 1.4 Results ............................................................................................. 2 4 1.5 Discussion ........................................................................................ 3 6 1.6 Conclusions ...................................................................................... 3 9 CHAPTER If: Isolation & Characterization of Moderate Halophiles from Commercial Sufu with Various Brine Composition ......................................................................................................... 41 2.1 Literature Review ......................................................................................... 41 2.2 Plan of Study ................................................................................................ 5 3 2.3 Materials and Methods ............................................................................... 5 4 vi 2.4 Results ............................................................................................................ 64 2.5 Discussion ...................................................................................................... 76 2.6 Conclusions .................... 81 CHAPTER III: Combination Effects of NaCI & Ethanol on the Growth & Survival of Halotolerant & Moderately Halophilic Cocci................................................................................................. 8 3 3.1 Literature Review ........................................................................................ 83 3.2 Plan of Study ................................................................................................... 100 3.3 Materials and Methods ................................................................................... 101 3.4 Results ..............................................................................................................104 3.5 Discussion ......................................................................................................... 126 3.6 Conclusions .......................................................................................................131 3.7 Additional Data ...........................................................................................133 CHAPTER IV: Sensory Evaluation on Sufu Produced with the Addition of Pediococcus halophilus ......................................... 142 4.1 Literature Review ............................................................................................ 142 4.2 Plan of Study .....................................................................................................147 4.3 Materials and Methods ...................................................................................148 4.4 Results ...............................................................................................................161 4.5 Discussion ........................................................................................................ 171 4.6 Conclusions ................................................................................................... 176 4.7 Additional Data ............................................................................................. 178 GENERAL DISCUSSION.................................................................................. 182 REFERENCE....................................................................................................... 184 LIST OF TABLES Page 1.1 Various alcoholic saline solutions for brining and aging of sufu ............................................................................................... 1 4 1.2 Comparison of brine composition of commercial sufu 25 1.3 Comparison of microbiological quality of commercial sufu................................................................................................................ 2 8 2.1 Inhibitory effect of ethanol on the growth of microorganisms on solid medium .......................................... 4 4 2.2 Approximate minium Aw for growth of microorganisms... 4 6 2.3 Salt responses of different microorganisms .................................. 51 2.4 Media & conditions for identification of spoilage yeasts.. 60 2.5 Salient properties of yeasts ..................................................................... 61 2.6 Population of moderate halophilies in commercial sufu... 65 2.7 Salt response of moderate halophilies isolated from sufu. .......................................................................................................................
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