Barrangou, R., M.A. Azcarate-Peril, T.Duong, S.B. Conners, R.M. Kelly, and T.R. Klaenhammer. 2006. Global Analysis of Carbohydrate Utilization by Lactobacillus acidophilus Using Cdna Microarrays. Proc. Nat. Acad. Sci. USA 103: 3816-3821.
Duong, T., R. Barrangou, W.M. Russell, and T.R. Klaenhammer. 2006. Characterization of the tre Locus and Analysis of Trehalose Cryoprotection in Lactobacillus acidophilus NCFM. Appl. Environ. Microbiol. 72:1218-1225.
Engelbrektson, A.L., J.R. Korzenik, M.E. Sanders, B.G.Clement, G. Leyer, T.R. Klaenhammer & C.L.Kitts. 2006. Analysis of Treatment Effects on the Microbial Ecology of the Human Intestine. FEMS Microbial Ecol. 57:239-250.
Foegeding, E.Allen, P.J. Luck and J.P. Davis. 2006. Factors Determining the Physical Properties of Protein Foams. Food Hydrocolloids 20: 284.292.
Hamann, D.D., J. Zhang, C.R. Daubert, E.A. Foegeding and C. Diehl. 2006. Analysis of Compression, Tension and Torsion for Testing Food Gel Fracture Properties. Journal of Texture Studies. 37(6):620-639.
Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V, Grigoriev I, Lou Y, Rohksar D, Lucas S, Huang K, Goodstein DM, Hawkins T, Plengvidhya V, Welker D, Hughes J, Goh Y, Benson A, Baldwin K, Lee JH, Diaz-Muniz I, Dosti B, Smeianov V, Wechter W, Barabote R, Lorca G, Altermann E, Barrangou R, Ganesan B, Xie Y, Rawsthorne H, Tamir D, Parker C, Breidt F, Broadbent J, Hutkins R, O'Sullivan D, Steele J, Unlu G, Saier M, Klaenhammer T, Richardson P, Kozyavkin S, Weimer B, Mills D. Comparative Genomics of the Lactic Acid Bacteria. 2006 Proc Natl Acad Sci U S A. 103:15611-15616.
Ventura M, Canchaya C, Bernini V, Altermann E, Barrangou R, McGrath S, Claesson MJ, Li Y, Leahy S, Walker CD, Zink R, Neviani E, Steele J, Broadbent J, Klaenhammer TR, Fitzgerald GF, O'toole PW, van Sinderen D.2006. Comparative Genomics and Transcriptional Analysis of Prophages Identified in the Genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. Appl Environ Microbiol. 72:3130 3146.
Refereed Journal Articles 2005
Altermann, E., W.M. Russell, M.A. Azcarate-Peril, R. Barrangou, B.L. Buck,
O. McAuliffee, N. Souther, A. Dobson, T. Duong, M. Callanan, S. Lick, A.
Hamrick, R. Cano and T.R. Klaenhammer. 2005. Complete Genome Sequence of the Probiotic Lactic Acid Bacterioum
Lactobacillus acidophilus NCFM. PNAS 102(11)3906-3912.
Doucet, D. and E.A. Foegeding. 2005. Gel Formation of Peptides Produced
by Extensive Enzymatic Hydrolysis of B-Lactoglobulin. Biomacromolecules 6:1140-1148.
McGuffey, M.K., K.L. Epting, R.M. Kelly and E.A. Foegeding. 2005.
Denaturation and Aggregation
of Three a-Lactalbumin Preparations at Neutral pH. J. Agric. Food Chem.
53:3182-3190.
Resch, J.J., C.R. Daubert, E.A. Foegeding. 2005. The Effects of Acidulant
Type on the Rheological Properties of
beta-Lactoglobulin Gels and Powders Derived From These Gels. Food Hydrocolloids 19:851-860
Refereed Journal Articles 2004
Altermann, E., L.B. Buck, R. Cano, and T.R. Klaenhammer. 2004.
Identification and Phenotypic Characterization of the Cell-Division
Protein CdpA.
Gene 342:189-197.
Avsar, Y.K., Y. Karagul-Yuceer, M.A. Drake, T. Singh, Y. Yoon, and K.R.
Cadwallader. 2004. Characterization of Nutty Flavor
in Cheddar Cheese. J. Dairy Sci. 87:1999-2010.
Azcarate-Peril, M.A., E. Altermann, R.L. Hoover-Fitzula, R.J. Cano, and
T.R. Klaenhammer. 2004. Identification and Inactivation
of Genetic Loci Involved with Lactobacillus acidophilus Acid Tolerance.
Appl. Environ. Microbiol. 70:5315-5322.
Broadbent, J.R., S. Gummala, J.E. Hughes, M.E. Johnson, S.A. Rankin, and
M.A. Drake. 2004. Overexpression of Lactobacillus casei
D-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese. Appl. Environ.
Micro. 70: 4814-4820.
Drake, M.A. 2004. Defining Dairy Flavors. J. Dairy Sci. 87:777-784.
Eissa, Ahmed S., S. Bisram and S.A. Khan. 2004. Polymerization and
Gelation of Whey Protein Isolates at Low pH
Using Transglutaminase Enzyme. J. Agric. Food Chem. 52:4456-4464.
Evans, M.R., B. Swaminathan, L.M. Graves, E. Altermann, T.R. Klaenhammer,
R. Fink, S. Kernodle, S. Kathariou. 2004.
Genetic Markers Unique to Listeria monotogenes Serotype 4b Differentiate
Epidemic Clone II
(Hot Dog Outbreak Strains) from Other Lineages. Appl. Environ.
Microbiol. 70(4):2383-2390.
Sturino, J.M. and T.R. Klaenhammer. 2004. Antisense RNA Targeting of
Primase Interferes with Bacteriophage Replication
in Streptococcus thermophilus. Appl. Environ. Microbiol.
70(3):1735-1743.
Truong, V-D, D.A. Clare, G.L. Catignani and H.E. Swaisgood. 2004.
Crosslinking and Rheological Changes
of Whey Proteins Treated with Microbial Transglutaminase. J Agric. Food
Chem. 52:170-1176.
Young, N., M.A. Drake, K. Lopetcharat, M. McDaniel. 2004. Preference
Mapping of Cheddar Cheeses. J. Dairy Sci. 87:11-19.
Zhong, Q., C.R. Daubert. 2004. Kinetics of Rennet Casein gelation at
Different Cooling Rates.
J. Colloid and Interface Science 279:88-94.
Zhong, Q., C.R. Daubert, O.D. Velev. 2004. Cooling Effects on a Model
Rennet Casein Gel System: Part I.
Rheological Characterization. Langmuir 20:7399-7405.
Zong, Q., C.R. Daubert, O.D. Valev. 2004. Cooling Effects on a Model
Rennet Casein Gel System: Part II.
Permeability and Microscopy. Langmuir 20:7406-7411.
Zhong, Q., C.R. Daubert and B.E. Farkas. 2004. Cooling Effects on
Processed Cheese Functionality.
J. Food Process Eng. 27:392-412.
Altermann, E., and T.R. Klaenhammer. 2003. GAMOLA a new local solution
for sequence annotation and analyzing draft and finished prokayotic
genomes. OMICS 71: 161-169.
Andrus, J.M., S.W. Bowen, T.R. Klaenhammer, and H.M. Hassan. 2003. Molecular characterization and functional
analysis of the maganese-containing superoxide dismutase gene (sodA) from Streptococcus
thermophilus AO54. Arch. Biochem. Biophys. 420:103-113.
Barrangou, R., E. Altermann, R. Hutkins, R. Cano, and T. Klaenhammer.
2003. Functional and comparative genomic analyses of an operon involved in
fructooligosaccharide utilization by Lactobacillus acidophilus. Proc. Nat. Acad. Sci. USA. 100:8957-8962.
Carunchia, M., J.D. Parker, M.A. Drake and D.K. Larick. 2003. Determining
flavor and flavor variability in commercially produced liquid Cheddar
whey. J. Dairy Sci. 86(2):439-448.
Carunchia-Whetstine, M., Y. Karagul-Yuceer, Y.K. Avsar and M.A. Drake.
2003. Aroma-active components of fresh goat cheeses. J. Food Sci.
68:2441-2447.
Clare, D.A., G.L. Catignani and H.E. Swaisgood. 2003. Biodefense
properties of milk: the role of antimicrobial proteins and peptides. Current
Pharmaceutical Design 9(16):1239-1255.
Coronel, P., J. Simunovic and K.P. Sandeep. 2003. Temperature profiles
within milk after heating in a continuous-flow tubular microwave system
operating at 915 MHz. J. Food Sci. 68(6):1976-1981.
Doucet, D., D.E. Otter, S.F. Gauthier and E.A. Foegeding. 2003.
Enzyme-induced glation of extensively hydrolyzed whey proteins by
Alcalase: peptide identification and determination of enzyme
specificity. J. Agric. Food Chem. 51:6300-6308.
Doucet, D., S.F. Gauthier, D.E. Otter and E.A. Foegeding. 2003.
Enzyme-induced gelation of extensively hydrolyzed whey proteins by
Alcalase: comparison with the platein reaction and characterization of
interactions. J. Agric. Food Chem. 51:6036-6042.
Drake, M.A. and G.V. Civille. 2003. Flavor Lexicons. Comp. Rev. Food Sci.
2(1):33-40.
Drake, M.A., P.D. Gerard, J.P. Kleinhenz and W.J. Harper. 2003.
Application of an electronic nose to correlate with
descriptive sensory analysis of Cheddar cheese. Lebensm.-Wiss. Technologie 36(1):13-20.
Glenn, T.A. and C.R. Daubert. 2003. A mixer viscometry approach for
pilot-scale blending device. J. Food Proc. Eng. 26:1-16.
Glenn, T.A., C.R. Daubert, B.E. Farkas and L.A. Stefanski. 2003. A
statistical analysis of creaming variables impacting process cheese melt
quality. J. Food Quality. 26(4):299-321.
Karagul-Yuceer, Y., M.A. Drake and K.R. Cadwallader. 2003. Aroma active
components of liquid Cheddar whey. J. Food Science. 68:2115-1219.
Karagul-Yuccer, Y., K. Vlahovich, M.A. Drake and K.R. Cadwallader. 2003.
Characteristic aroma components of rennet casein. J. Agric. Food Chem.
51:6797-6801.
Leach, M.R., B.E. Farkas and C.R. Daubert. 2003. Rheological
characterization of process cheese using tube viscometry. J. International
Food Properties. 6(2):259-267.
Lu, J., F. Breidt, H.P. Fleming, E. Altermann, and T.R. Klaenhammer. 2003.
Isolation and characterization of a Lactobacillus plantarum bacteriophage,
phi JL-1, from a cucumber fermentation. International Journal of Food Microbiology, 84:225-235.
Rehman, S.U., N. Farkye and M.A. Drake. 2003. Effects of standardization
of whole milk with dry milk protein concentrate on the yield and ripening
of reduced-fat Cheddar cheese. J. Dairy Science 86:1608-1615.
Rehman, S.U., Farkye, N. and M.A. Drake. 2003. The effect of
application of cold natural smoke on the ripening of smoked
Cheddar cheese. J. Dairy Science. 86:1910-1917.
Reid, G., Sanders, M.E., Gaskins, H.R., Gibson, G.R., Mercenier, A.,
Rastall, R., Roberfroid, M., Rowland, I., Cherbut, C., and Klaenhammer,
T.R. 2003. New scientific paradigms for probiotics and prebiotics. J.
Clin. Gastroenterology 37:105-118.
Roberts, R.J., M. Belfort, T. Bestor, A.S. Bhagwat, T.A. Bickle, J.
Bitinaite, R.M. Blumenthal, S.K. Degtyarev, D.T.F. Dryden, K. Dybvig, K.
Firman, E.S. Gromova, R.I. Gumport, S.E. Halford, S. Hattman, J. Heitman,
D.P. Hornby, A. Janulaitis, A. Jeltsch, J. Josephsen, A. Kiss, T.R.
Klaenhammer, I. Kobayashi, H. Kong, D.H. Krger, S. Lacks, M.G. Marinus, M.
Miyahara, R.D. Morgan, N.E. Murray, V. Nagaraja, A., A. Piekarowicz, A.
Pingoud, E. Raleigh, D.N. Rao, N. Reich, V.E. Repin, E.U. Selker, P.-C.
Shaw, D.C. Stein, B.L. Stoddard, W. Szybalski, T.A. Trautner, J.L. Van
Etten, J.M.B. Victor, G.G. Wilson, and S.Y. Xu, S.-Y. 2003. A
nomenclature for restriction enzymes, DNA methyltransferases, homing
endonucleases and their genes. Nucleic Acids Research 31:1805-1812.
Singh, T., M.A. Drake and K.R. Cadwallader. 2003. Flavor of Cheddar
cheese: a chemical and sensory perspective. Compr. Rev. Food Sci.
2:139-162.
Ventura, M., C. Canchaya, V. Meylan, T.R. Klaenhammer, and R. Zink. 2003.
Analysis, characterization, and loci of the tuf genes in Lactobacillus and
Bifidobacterium species and their direct application for species
evaluation. Appl. Environ. Microbiol. 69:6908-6922.
Refereed Journal Articles 2002
Anderson, A.D., C.R. Daubert and B.E. Farkas. 2002. Rheological
characterization of skim milk stabilized with carrageenan at high
temperatures, J. Food Sci. 67(2):649-652.
Barrangou, R., S.S. Yoon, F. Breidt Jr., H.P. Fleming and T.R.
Klaenhammer. 2002. Characterization of six
Leuconostoc fallax bacteriophages isolated from an industrial
sauerkraut fermentation. Appl. Environ. Microbiol. 68(11)5452-5458.
Barrangou, R., S.S. Yoon, F. Breidt Jr., H.P. Fleming and T.R.
Klaenhammer. 2002. Identification and characterization of Leuconostoc
fallax strains isolated from an industrial sauerkraut fermentation. Appl. Environ.
Microbiol. 68(6)2877-2877.
Burke, M.D., S.Y. Ha, M.A. Pysz and S.A. Khan. 2002. Rheology of protein
gels synthesized through a combined enzymatic and heat treatment method.
International J Biological Macromolecules 31(1-3):37-44.
Drake, M.A., P.D. Gerard, S. Wright, K.R. Cadwallader and G.V. Civille.
2002. Cross validation of a sensory language for Cheddar cheese. J. of
Sensory Studies. 17:215-229.
Durmaz, E., S.M. Madsen, H. Israelsen and T.R. Klaenhammer. 2002.
Lactococcus lactis lytic bacteriophages of the P335 group are
inhibited by overexpression of a truncated CI repressor. 2002. J. Bacteriol. 184:6532-6543.
Foegeding, E.A., J.P. Davis, D. Doucet and M.K. McGuffey. 2002. Advances
in modifying and understanding whey protein functionality. 2002. Trends
Fd. Sci. and Technology 13:151-159.
Gwartney, E.A., E.A. Foegeding and D.K. Larick. 2002. The texture of
commercial full-fat and reduced-fat cheese.
J. Food Sci. 67(2)812-816.
Hayes, W.W., C.H. White and M.A. Drake. 2002. Sensory aroma
characteristics of milk spoilage by Pseudomonas species. J. Food Sci.
67:861-867.
Hudson, H.M. and C.R. Daubert. 2002. Functionality comparison between
derivatized whey proteins and a pregelatinized starch. J. Texture Stud.
33(4):297-314.
Karagul-Yuccer, Y., K.R. Cadwallader and M.A. Drake. 2002. Identification
of volatile components of stored nonfat dried milk. J. Agric. Food Chem.
50:305-312.
Klaenhammer, T.R., E. Altermann, F. Arigoni, A. Bolotin, F. Breidt, J.
Broadbent, R. Cano, S. Chaillou, J. Deutscher, M. Gasson, M. van de
Guchte, J. Guzzo, A. Hartke, T. Hawkins, P. Hols, R. Hutkins,
M. Kleerebezem, J. Kok, O. Kuipers, M. Lubbers, E. Maguin, L. McKay, D.
Mills, A. Nauta, R. Overbeek, H. Pel, D. Pridmore, M. Saier, D. van
Sinderen, A. Sorokin, J. Steele, D. O'Sullivan, W. de Vos, B. Weimer,
M. Zagorec and R. Siezen. 2002. Discovering lactic acid
bacteria by genomics. Antonie van Leeuwehoek 82:29-58.
Luck, P.J., Bray, N. and E.A. Foegeding. 2002. Factors determining yield
stress and overrun of whey protein foams.
J. Food Sci. 67(5)1677-1681.
Pernell, C.W., E.A. Foegeding, P.J. Luck and J.P. Davis. 2002. Properties
of whey and egg white protein foams.Colloids and Surfaces
A: Physicochemical and Engineering Aspects 204 9-21.
Pernell, C.W., P.J. Luck, E.A. Foegeding and C.R. Daubert. 2002.
Heat-induced changes in angel food cakes containing egg-white protein or
whey protein isolate.
J. Food Sci. 67(8)2945-2951.
Resch, J.J. and C.R. Daubert. 2002. Rheological and physicochemical
properties of derivitized whey protein concentrate powders. J.
International Food Properties 5(2):419-434.
Sturino J.M. and T.R. Klaenhammer. 2002. Expression of antisense RNA
targeted against Streptococcus thermophilus bacteriophages. Appl. Environ.
Microbiol. 68(2)588-596.
Truong, V.D., C.R. Daubert, M.A. Drake and S.R. Baxter. 2002. Vane
rheometry for textural characterization of cheddar cheeses: correlation
with other instrumental and sensory measurements. LWT. 35(4):305-314.
Tuler, T.R., M.J. Callanan and T.R. Klaenhammer. 2002. Overexpression of
peptidases in Lactococcus and evaluation of their release from
leaky cells. J. Dairy Sci. 85(10)2438-2449
Wilcox, C.P., D.A. Clare, V.W. Valentine and H.E. Swaisgood. 2002.
Immobilization and utilization of the recombinant fusion proteins
trypsin-streptavidin and streptavidin-transglutaminase for modification
of whey protein isolate functionality. J. Agric. Food Chem.
50(13)3723-3730.
Wilcox, C.P. and H.E. Swaisgood. 2002. Modification of the rheological
properties of whey protein isolate through the use of an immobilized
microbial transglutaminase.
J. Agric. Food Chem. 50(20)5546-5551.
Zhao, F., D.A. Clare, G.L. Catignani and H.E. Swaisgood. 2002.
Purification and characterization of the fusion protein
trypsin-streptavidin expressed in Excherichia coli.
J. Protein Chem. 21(6)413-418.
Brindisi J. A., J. D. Parker, L. G. Turner and D. K. Larick. 2001.
Chemical compound profiles of hydrolyzed milk samples after treatment
with commercial enzymes. J Food Sci.
Clare, D. A., V. W. Valentine, G. L. Catignani and H. E. Swaisgood. 2001.
Molecular design, expression, and affinity immobilization of a
trypsin-streptavidin fusion protein. Enzyme Microb. Technol. 28:483-491.
Drake, M. A., S. C. Mclngvale, K. R. Cadwallader, and G. V. Civille. 2001. Development of a descriptive sensory language
for Cheddar cheese. J. Food Sci. 66:1422-1427.
Drake, M. A., P. D. Gerard, S. Wright, K. R. Cadwallader, and G. V. Civille. 2001. Cross validation of a sensory language
for Cheddar cheese. Journal of Sensory Studies.
McGuffey, M. K. and E. A. Foegeding. 2001. Electrostatic effects on the physical properties of particulate whey protein
isolate gels. J. Texture Studies 32:285-305.
Russell, W. M. and T. R. Klaenhammer. 2001. An efficient system for directed integration into the Lactobacillus acidophilus
and Lactobacillus gasseri chromosome via homologous recombination. Appl. Environ. Microbiol. 67:4361-4364.
Russell, W. M. and T. R. Klaenhammer. 2001. Identification and cloning of gusA, encoding a new glucuronidase from
Lactobacillus gasseri ADH. Appl. Environ. Microbiol. 67:1253-1267.
Sanders, M. E. and T. R. Klaenhammer. 2001. The Scientific Basis of Lactobacillus acidophilus NCFM Functionality as a
Probiotic. J. Dairy Sci. 84:319-331
Suriyaphan, 0., M. A. Drake, X. Q. Chen and K. R. Cadwallader. 2001. Characteristic Aroma Components of British Farmhouse
Cheddar cheese. J. Agric. Food Chem. 2001 49:1382-1387.
Tomaino R. M., Parker J. D. and Larick D. K. 2001. Analysis of Free Fatty Acids in Whey Products by Solid-Phase Microextraction.
J. Agric. Food Chem. 49(8)3993-3998.
Truong, V. D. and Daubert, C.R. 2001. Textural Characterization of Cheeses using Vane Rheometry and Torsion Analysis.
J. Food Science 66(5):716-721.
Vardhanabhuti, B., E. A. Foegeding, M. K. McGuffey, C. R. Daubert, and H. E. Swaisgood. 2001. Gelation of dispersions
containing polymerized and native whey protein isolate. Food Hydrocolloids 15:165-175.
Clare, D.A. and H. E. Swaisgood. 2000. Bioactive Milk Peptides: A Prospectus. Journal of Dairy Science. 83:1187-1195.
Hudson, H.M., C.R. Daubert and E.A. Foegeding. 2000. Rheological and
physical properties of derivitized whey protein isolate powders.
J. Agric. Food Chem. 48(8):3112-3119.
Ikeda, S., E. A. Foegeding and C. C. Hardin. 2000. Phospholipid/Fatty acid-induced secondary structural change in B-lactoglobulin during heat-induced
gelation. J. Agric. Food Chem. 48:605-610.
Koo, K. and L. Jaykus. 2000. A modified method to detect PCR products by 5' nuclease activity and an asymmetric fluorogenic probe set. BioTechniques.
29:690-694.
Koo, K. and L. Jaykus. 2000. Selective amplification of Bacillus cereus 16SrRNA: Use of a DNA primer containing
three consecutive mismatched basis near its 3' terminus to reduce false positive signals. Lett. Appl. Microbiol. 31:187-192.
Kullen, M.J. and T.R. Klaenhammer. 2000. Genetic modification of intestinal
lactobacilli and bifidobacteria. Mol. Biol. 2:41-50.
Kullen, M.J., R. B. Sanozky-Dawes, D. C. Crowell and T. R. Klaenhammer. 2000. Use of DNA sequence of variable regions
of the 16SrRNA gene for rapid and accurate identification of bacteria in the Lactobacillus acidophilus complex. J.
Appl. Microbiol. 89:511-518.
Lucore, L.A., M.A. Cullison, and L. Jaykus. 2000. Immobilization with metal
hydroxide as a means to concentrate foodborne bacteria for detection by
cultural and molecular methods. Appl. Environ. Microbiol. 66:1769-1776.
McIngvale, S.C., X. Q. Chen, J. L. McKillip and M. A. Drake. 2000. Effect of
contamination point and storage temperature on survival of Escherichia coli
O157:H7 in fermented buttermilk. J. Food Protection. 63:441-444.
McKillip, J. L., L. A. Jaykus and M. A. Drake. 2000. A comparison of methods
for the detection of Escherichia coli O157:H7 from artificially contaminated
dairy products using PCR. J. Applied Micro. 89:49-55.
McKillip, J. L., L. A. Jaykus and M. A. Drake. 2000. A comparison of methods
for the detection of Escherichia coli 0157:H7 from artificially contaminated
dairy products using PCR. J. Appl. Microbiol. 89:49-55.
McKillip, J. L.and M. A. Drake. 2000. Molecular beacon-PCR detection of
Escherichia coli O157:H7 in milk. J. Food Prot. 63:855-859.
Mleko, S. and E. A. Foegeding. 2000. pH-induced aggregation and weak gel
formation of whey protein polymers. J. Food Sci. 65:139-143.
Mleko, S. and E. A. Foegeding. 2000. Physical properties of rennet casein
gels and processed cheese analogs containing whey proteins. Milchwissenschaft
55(9):513-516.
Park, O. and J. C. Allen. 2000. Antigenicity of casein phosphopeptides
prepared with immobilized glutamic acid-specific endopeptidase or trypsin.
Nutrition Research. 20(3):359-370.
Pernell, C. W., E. A. Foegeding and C. R. Daubert. 2000. Measurement of the
yield stress of protein foams by vane rheometry. J. Food Sci. 65:110-114.
Rich, L. M. and E. A. Foegeding. 2000. Effect of sugars on whey protein
isolate gelation. J. Agric. Food Chem. 48:5046-5052.
Suriyaphan, O., M. A. Drake, X. Q. Chen and K. R. Cadwallader. 2000.
Characteristic Aroma Components of British Farmhouse Cheddar cheese. J. Agric.
Food Chem. In Press.
Walker S. A. and T. R. Klaenhammer. 2000. Leaky Lactococcus cultures that
externalize enzymes and antigens independently of culture lysis and secretion
and export pathways. Appl. Environ. Microbiol. 67:251-259.
Walker, S. A., and T. R. Klaenhammer. 2000. An explosive antisense RNA
strategy to prevent the proliferation of a lytic, lactococcal bacteriophage.
Appl. Environ. Microbiol. 66:310-319.
Refereed Journal Articles 1999
Drake, M. A. 1999. Evaluating sensory quality of cheese:beyond good versus
bad. Dairy Pipeline. 11(4)5-7.
Huang, X. L., G. L. Catignani, and H. E. Swaisgood. 1999. Modification of
rheological properties of whey protein isolates by limited proteolysis.
Nahrung/Food 43:79-85.
Ikeda, S. and E. A. Foegeding. 1999. Dynamic viscoelastic properties of
thermally induced whey protein isolate gels with added lecithin. Food
Hydrocolloids 13:245-254.
Ikeda, S. and E. A. Foegeding. 1999. Effects of lecithin on thermally-induced
whey protein isolate gels. Food Hydrocolloids 13:239-244.
Ikeda, S., E. A. Foegeding, and T. Hagiwara. 1999. Rheological study on
fractal nature of protein gel structure. Langmuir 15:8584-8589.
Klaenhammer, T. R. 1999. Probiotic bacteria: today and tomorrow. J. Nutrition.
14:1S-2S.
Klaenhammer, T. R. and M. J. Kullen. 1999. Selection and design of probiotics.
International Journal of Food Microbiology 50:45-58.
Kullen, M. J. and T. R. Klaenhammer. 1999. Identification of the pH-inducible,
proton-translocating F1F0-ATPase (atpBEFHAGDC) operon of Lactobacillus
acidophilus by differential display: gene structure, cloning and
characterization. Molecular Microbiology 33:1152-1161.
Li, H., A. D. Errington, and E. A. Foegeding. 1999. Isostrength comparison of
large-strain (fracture) rheological properties of egg white and whey protein
gels: J. Food Sci. 64:893-898.
McKillip, J. L .and M. A. Drake. 1999. Molecular beacon-PCR detection of
Escherichia coli O157:H7 in milk. J. Food Prot. In Press.
McKillip, J.L., L. Jaykus, and M. A. Drake. 1999. Nucleic acid persistence in
heat-killed Escherichia coli 0157:H7 from contaminated skim milk. J. Food Prot.,
62:839-844.
McKillip, J. L., L. A. Jaykus, and M. A. Drake. 1999. Nucleic acid persistence
in heat-killed Escherichia coli O157:H7 from artificially contaminated skim
milk. J. Food Protection. 62(8):839-844.
Mleko, S. and E. A. Foegeding. 1999. Formation of whey protein polymers:
Effects of a two-step heating process on rheological properties. J. Texture
Stud. 30:137-149.
Swaisgood, H. E., V. W. Valentine, D. A. Clare, X. L. Huang, and G. L. Catignani.
1999. Design of recombinant enzymes for preparation of bioreactors used for
protein modification. Proceedings of the first International Symposium on
Enzymatic Protein Processing, Noordwijkerhout, The Netherlands, W. van
Hartingsveldt and H. Gruppen, ed.
Vardhanabhuti, B. and E. A. Foegeding. 1999. Rheological properties and
characterization of polymerized whey protein isolate. J. Agric. Food Chem.
47:3649-3655.
Walker, D. C, H. S. Girgis, and T. R. Klaenhammer. 1999. The groELS chaperone
operon of Lactobacillus johnsonii. Appl. Environ. Microbiol. 65: 3033-3041.
Wang, Q., J. C. Allen, and H. E. Swaisgood. 1999. Binding of lipophilic
nutrients to B-lactoglobulin prepared by bioselective adsorption. J. Dairy Sci.
82:257-264.
Wang, Q., J. C. Allen, and H. E. Swaisgood. 1999. Binding of lipophilic
nutrients to B-lactoglobulin prepared by bioselective adsorption. J. Dairy Sci.
82:257-264.
Yuceer, Y. K., P. C. Coggins, J. C. Wilson, and C. H. White. 1999. Carbonated
yogurts sensory properties and consumer acceptance. J. Dairy Sci. 82:1394-1398.
Refereed Journal Articles 1998
Allison, G. E. and T. R. Klaenhammer. 1998. Phage resistance mechanisms in
lactic acid bacteria. Int. Dairy Journal. 8:207-226.
Beard, B. M., B. W. Sheldon, and P. M. Foegeding. 1998. Thermal Resistance of
Bacterial Spores in Milk-based Beverages Supplemented with Nisin. J. Food Prot.
Djordjevic, G. M. and T. R. Klaenhammer. 1998. Genes and gene expression in
Lactococcus bacteriophages. Int. Dairy Journal. 7:489-508.
Djordjevic, G. M. and T. R. Klaenhammer. 1998. Inducible gene expression
systems in Lactococcus lactis. Molecular Biotechnology 9:127-139.
Djordjevic, G. M., and T. R. Klaenhammer. 1998. A method for mapping
phage-inducible promoters for use in bacteriophage-triggered defense systems.
Methods in Cell Sci.
Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1998. Modification of
rheological properties of whey protein isolates by limited proteolysis.
Nahrung-Food.
Klaenhammer, T. R. 1998. Functional activities of Lactobacillus probiotics:
genetic mandate. Int. Dairy. Journal. 8:497-506.
Klaenhammer, T.R., J. F. Connelly. R., Fitzgerald, C. Stanton, and R.P.Ross,
ed. 1998. Special Issue-Functional Foods Designer Foods for the Future.
Int. Dairy Journal. Vol 5-6
Lee, P and H. E. Swaisgood. 1998. Cloning and expression of a
streptavidinlipase fusion gene in Escherichia coli and characterization of the
immobilized fusion protein. Enzyme Microb. Technol. 22:246-254.
McKillip, J. L., Jaykus, L., and Drake, M. A. 1998. rRNA stability in
heat-killed and UV-irradiated enterotoxigenic Staphylococcus aureus and
Escherichia coli O157:H7. Appl. Environ. Microbiol. 64:4264-4268.
McKillip, J. L., Jaykus, L., and Drake, M. A. 1998. Nucleic acid persistence in
heat-killed Escherichia coli O157:H7 from contaminated skim milk. J. Food Prot.
O'Sullivan, D. J., and T. R. Klaenhammer. 1999. Control of expression of LlaI
restriction in Lactococcus lactis. Mol. Microbiol. 27:1009-1020.
Park, O., H. E. Swaisgood and J. C. Allen. 1998. Calcium binding of
phosphopeptides derived from hydrolysis of as-casein or B-casein using
immobilized trypsin. J. Dairy Sci. 81:2850-2857.
Park, O., and J. C. Allen. 1998. Preparation of phosphopeptides from
as-casein or B-casein using immobilized glutamic acid-specific endopeptidase and
characterization of their calcium binding. J. Dairy Sci. 81:2858-2865.
Walker, S. A., C. S. Dombroski, and T. R. Klaenhammer. 1998. Common elements
regulating gene expression in temperate and lytic bacteriophages of Lactococcus
species. Appl. Environ. Microbiol. 64:1147-1152.
Walker, S. A., and T. R. Klaenhammer. 1998. Molecular characterization of a
phage-inducible middle promoter and its transcriptional activator from the
lactococcal bacteriophage f31. J. Bacteriol. 180:921-931.
Wandling, L. R., B. W. Sheldon, and P. M. Foegeding. 199X. Nisin in Milk
Sensitizes Bacillus spores to Heat and Prevents Recovery of Survivors. J. Food
Prot. (In Review)
Wang, Q., J. C. Allen, and H.E. Swaisgood. 1999. Binding of lipophilic
nutrients to B-lactoglobulin prepared by bioselective adsorption. J. Dairy Sci.
82:257-264.
Wang, Q., J. C. Allen, and H.E. Swaisgood. 1998. Protein concentration
dependence of palmitate binding to B-lactoglobulin. J. Dairy Sci. 81: 76-81.
Refereed Journal Articles 1997-96
Allison, G. E., and T. R. Klaenhammer. 1996. Functional analysis of the gene
encoding immunity to lactacin F, lafI, and its use as a Lactobacillus-specific,
food-grade genetic marker. Appl. Environ. Microbiol. 62:4450-4460.
Darquea, D., H. E. Swaisgood and P. M. Foegeding. 1997. Development and
characterization of a bioselective adsorption matrix for removal of Bacillus
cereus spores from buffer and milk. Lebensmittel-Wissenschaft Technol. 30:786-792.
Dinsmore, P. K., and T. R. Klaenhammer. 1997. Molecular characterization of a
genomic region in a Lactococcus bacteriophage that is involved in its
sensitivity to the phage defense mechanism AbiA. J. Bacteriol. 179:2949-2957.
Djordjevic, G. M., D. J. OUSullivan, S. A. Walker, M. A. Conkling, and T. R.
Klaenhammer. 1997. Triggered-suicide system designed as a defense against
bacteriophages. J. Bacteriol. 179:6741-6748.
Djordjevic, G. M. and T. R. Klaenhammer. 1997. Bacteriophage-triggered
defense systems: phage adaptation and design improvements. Appl. Environ.
Microbiol. 63:4370-4376.
Dubey, U. K. and C. H. White. 1997. Ice Cream Shrinkage: A Problem for Ice
Cream Industry. J. Dairy Sci. 80:3439-3444.
Haque, Z. U. and M. Sharma. 1997. Thermal gelation of beta-lactoglobulin AB
purified from Cheddar whey: (1) Effect of pH on association as observed by
dynamic light scattering. J. Agric. Food Chem. 45:2958-2963.
Heddleson, R. A., J. C. Allen, Q. Wang and H. E. Swaisgood. 1997. Purity and
yield of beta-lactoglobulin isolated by an all-trans-retinal bioaffinity column.
J. Agric. Food Chem., 45(7):2369-72.
Heddleson, R. A., O. Park, and J. C. Allen. 1997. Immunogenicity of casein
phosphopeptides derived from tryptic hydrolysis of beta-casein. J. Dairy Sci.,
80(9):1971-1976.
Heddleson, R. A., and J. C. Allen. 1997. Relative immunogenicity of
beta-lactoglobulin, bovine serum albumin, and a model acid whey product. Nutr.
Res. 17(3):505-514.
Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1996. Comparison of the
properties of trypsin immobilized on two Celite derivatives. J. Biotechnol. 53:21-27.
Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1996. Improved emulsifying
properties of beta-barrel domain peptides obtained by membrane-fractionation of
a limited tryptic hydrolysate of beta-lactoglobulin. J. Agric. Food Chem. 44:3437-3443.
Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1997. Microscale method
for determining foaming properties of protein. J. Food Sci. 62:1028-30,1060.
Huang, X. L., M. K. Walsh, and H. E. Swaisgood. 1996. Simultaneous isolation
and immobilization of streptavidin-b-galactosidase: some kinetic characteristics
of the immobilized enzyme and regeneration of bioreactors. Enzyme Microb.
Technol. 19: 378-383.
Lee, P. and H. E. Swaisgood. 1997. Characterization of a chemically
conjugated lipase bioreactor. J. Agric. Food Chem. 45: 3350-3356
Lee, P. and H. E. Swaisgood. 1997. Modification of milkfat physical
properties by immobilized Pseudomonas fluorescens lipase. J. Agric. Food Chem.
45:3343-3349.
Nwosu, C. V. and L. C. Boyd. 1997. Positional Distribution of Fatty Acids on
Triacylglycerols of Menhaden (Brevoortia Tyrannis) and Salmon (Salmo Salar)
Oils. J. Food Lipids. 4:65-73.
Nwosu, C. V., L. C. Boyd, and B. Sheldon. 1997. Effects of Fatty Acid
Composition of Phospholipids on their Antioxidant Properties and Activity Index.
J. Am. Oil Chem. Soc. 74:293-297.
Sanders, M. E., D. C. Walker, K. M. Walker, K. Aoyama, and T.R. Klaenhammer.
1996. Performance of commercial cultures in fluid milk applications. J.Dairy
Sci. 79:943-955.
Sherwin, C. P. and Foegeding, E. A. 1997. The effects of CaCl2 on aggregation
of whey proteins. Milchwissenschaft 52:93-96.
Walker, D. C., K. Aoyama, and T. R. Klaenhammer. 1996. Electrotransformation
of Lactobacillus acidophilus group A1. FEMS Microbiol. Lett. 138:233-237.
Walker, S. A., C. S. Dombroski, and T. R. Klaenhammer. 1998. Common elements
regulating gene expression in temperate and lytic bacteriophages of Lactococcus
species. Appl. Environ. Microbiol. 64:1147-1152.
Walker, S. A., and T. R. Klaenhammer. 1998. Molecular characterization of a
phage-inducible middle promoter and its transcriptional activator from the
lactococcal bacteriophage phi31. J. Bacteriol. 180:921-931.
Wang, Q., J. C. Allen and H. E. Swaisgood. 1997. Binding of retinoids to
beta-lactoglobulin isolated with bioselective adsorption. J. Dairy Sci. 80:1047-1053.
Wang, Q., J. C. Allen, and H. E. Swaisgood. 1997. Binding of Vitamin D and
cholesterol to beta-lactoglobulin. J. Dairy Sci. 80:1054-1059.
