TY - JOUR TI - A model integrated analytical system for the characterization and differentiation of edible oils AU - Nazer, J. M. A. T2 - Dissertation Abstracts International. B, Sciences and Engineering DA - 1987/// PY - 1987/// VL - 47 IS - 10 SP - 4019 ER - TY - JOUR TI - Microbial ecology of fermenting plant materials AU - Daeschel, M. A. AU - Andersson, R. E. AU - Fleming, H. P. T2 - FEMS Microbiology Reviews AB - The lactic acid fermentation of plant materials is presented from an ecological perspective emphasizing microbial interactions and their influence on the production of fermented plant foods and silage. The plant lactic acid bacteria are discussed in terms of evolution; epiphytic function; physical distribution within fermented material; substrates and products; microbial sequences in fermentation; interactions among species; pure culture fermentation; and starter culture development. DA - 1987/// PY - 1987/// DO - 10.1111/j.1574-6968.1987.tb02472.x VL - 46 IS - 3 SP - 357 ER - TY - JOUR TI - Plasmid-directed mechanisms for bacteriophage defense in lactic streptococci AU - Klaenhammer, T. R. T2 - FEMS Microbiology Reviews AB - Genetic studies with lactic streptococci have identified a variety of plasmids coding for systems that interfere with phage adsorption, direct restriction and modification activities, and disrupt various stages in the phage lytic cycle. This review describes mechanisms of phage defense that are plasmid-directed in lactic streptococci, examines the physical and genetic properties of the plasmids involved, and discusses genetic strategies for construction of phage-insensitive starter cultures for dairy fermentations. DA - 1987/// PY - 1987/// DO - 10.1111/j.1574-6968.1987.tb02468.x VL - 46 IS - 3 SP - 313 ER - TY - JOUR TI - COMPARISON OF CARCASS AND COOKING YIELDS ACROSS 5 WEIGHT CLASSES FOR 7 COMMERCIALLY AVAILABLE READY-TO-COOK DUCKLING BRANDS AU - SHELDON, BW AU - TARVER, FR T2 - POULTRY SCIENCE AB - Raw and cooked yields of ready-to-cook ducklings representing seven commercially available brands across five weight classes were determined. Derived model equations for predicting breast weight from eviscerated weight were also tested. Significant brand differences within weight classes were found for the majority of tissues evaluated. Skin and fat yields between brands and across weight classes ranged from 28.5 to 40.6% of eviscerated weight. Significant brand differences across weights were also detected for breast, legs, wings, and carcass frame weights and yields. Overall, considerable brand variation was detected in the ratio of edible to inedible yields, ranging from .952 to .711. Although no significant brand differences for whole carcass cooked yields were detected, breast fillet cooked yields were significantly influenced by brand. Breast weights were accurately predicted from eviscerated weights using derived linear regression equations. The predicted mean absolute deviation ranged from 18.8 to 32.1 g away from actual breast weight. These findings illustrate that similar derived equations could be used by the processor to determine if carcasses are better suited for whole carcass, cut-up, or further-processing market. DA - 1987/6// PY - 1987/6// DO - 10.3382/ps.0660995 VL - 66 IS - 6 SP - 995-1000 SN - 0032-5791 ER - TY - PAT TI - Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith AU - Daeschel, M. A. AU - McFeeters, R. F. AU - Fleming, H. P AU - Klaenhammer, T. R. AU - Sanozky, R. B. C2 - 1987/// DA - 1987/// PY - 1987/// ER -