Sökning: "Fermentering"

Hittade 5 avhandlingar innehållade ordet Fermentering.

  1. 1. Methods for eliminationg bacterial infections in lignocellulosic material

    Författare :Emma Johansson; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; Fermentering; bakteriell infektion;

    Sammanfattning : Bacterial infection is a major problem in industrial fermentations and may cause tremendouslosses in ethanol yield if not dealt with properly.Lignocellulose is an inhibitory fermentation media which may impose increased stress on thefermenting organism, Saccahromyces cerevisiae, often leading to a decreased cell viabilityand fermentation performance deteriorating. LÄS MER

  3. 2. METABOLIC PROPERTIES OF RYE PRODUCTS Focusing on insulinaemia, glycaemic profile and appetite regulation in healthy subjects

    Författare :Liza Rosén; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Rye; glycaemia; insulin resistance; type 2 diabetes; wholegrain; obesity;

    Sammanfattning : The prevalence of metabolic disorders, such as type 2 diabetes, cardiovascular diseases and the insulin resistance syndrome (IRS) are increasing worldwide. However, disturbances in the metabolic status can be prevented by changing the daily diet towards more whole grains, vegetables, legumes and dairy products. LÄS MER

  4. 3. Cassava Processing: Safety and Protein Fortification

    Författare :Lucas Tivana; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Cassava; Cyanogenic glycosides; aquacyano-cobyrinic acid; processing; amylose; amylopectin; protein; texture;

    Sammanfattning : Cassava (Manihot esculenta Crantz) is an important and cheap source of carbohydrate in tropical regions, particularly in Sub-Sahara Africa. Cassava as a human food is a good source of energy as it has a comparable high energy density of about 610 kJ/100 g fresh root. LÄS MER

  5. 4. Insights into the metabolism of Clostridium thermocellum for cellulosic ethanol production

    Författare :Johannes Yayo; Antonius J. A. van Maris; Richard Sparling; KTH; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Clostridium thermocellum; ethanol; glucose; fructose; amino acids; pyrophosphate; chaotropicity; thermodynamic driving force; laboratory evolution; chemostats; metabolic engineering; Biotechnology; Bioteknologi;

    Sammanfattning : The societal goal of reaching net-zero CO2 emissions requires development of integrated biorefineries to produce biomass-derived fuels and chemicals. For sustainable second-generation bioethanol production, consolidated bioprocessing with the thermophile Clostridium thermocellum is regarded as a promising concept in view of the microorganism’s native ability to efficiently degrade plant cell wall material. LÄS MER

  7. 5. Lactic acid bacteria fermentations in oat-based suspensions

    Författare :Olof Mårtensson; Bioteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; beta-glucans; probiotics; prebiotics; bacterial survival; Food and drink technology; Livsmedelsteknik; oats; ropiness; lactic acid bacteria; ropy;

    Sammanfattning : This thesis deals with the fermentation characteristics of lactic acid bacteria (LAB) in oat-based suspensions, with formulation work of fermented products based on oat and with nutritional studies of these products. Changes in structure in terms of viscosity and ropiness were studied when exopolysaccharide (EPS)-producing LAB strains, namely, Lactobacillus delbrueckii subsp. LÄS MER