Sökning: "EPS"
Visar resultat 1 - 5 av 50 avhandlingar innehållade ordet EPS.
1. Stress response in the cyanobacterium Synechocystis sp. PCC 6803
Sammanfattning : Adaptation to environmental changes is important for the survival of living organisms. Under extreme abiotic conditions, organic molecules (such as lipids, proteins and nucleic acids) are prone to damage. LÄS MER
2. Improvement of Wastewater Sludge Digestion
Sammanfattning : The reduction of sludge volumes for disposal is a topic of high interest for wastewater treatment plants (WWTP) all over the world. Steadily increasing volumes for disposal create an economic, environmental, legislative and technological challenge. LÄS MER
3. Homopolysaccharide metabolism in Lactobacillus reuteri and Pediococcus parvulus
Sammanfattning : This thesis deals with the central carbohydrate metabolism and exopolysaccharide (EPS) formation in two different lactic acid bacteria (LAB): Lactobacillus reuteri and Pediococcus parvulus. LAB are traditionally used as starter cultures in the food industry. In general, LAB harbours one glycolytic pathway converting carbohydrates into lactic acid. LÄS MER
4. Biosynthesis of bacterial polysaccharides by novel glycosyltransferase enzymes
Sammanfattning : Within the intricate microbiological realm, exopolysaccharides (EPS) emerge as a significant class of high molecular weight polysaccharides, serving pivotal roles in bacterial survival, virulence, communication, and defense against environmental adversities. The versatile nature of bacterial EPS extends beyond mere biological functions, reaching into medications, cosmetics, functional food, and sustainable industries. LÄS MER
5. Metabolic Engineering of the Central Carbon Metabolism in Streptococcus thermophilus for Enhanced Exopolysaccharide Production
Sammanfattning : The lactic acid bacterium, Streptococcus thermophilus, is used in the dairy industry in mixed cultures with Lactobacillus delbrueckii subsp. bulgaricus for the production of yoghurt. Many strains of S. thermophilus produce exopolysaccharides (EPSs) which affect the texture and viscosity of fermented food products. LÄS MER