Sökning: "Lactobacillus delbrueckii"
Hittade 4 avhandlingar innehållade orden Lactobacillus delbrueckii.
1. Influences of some exogenous factors on the gastrointestinal ecosystem
Sammanfattning : An intestinal ecosystem has three major actors, i.e., the macroorganism, the microflora and the environment. LÄS MER
2. Lactic acid bacteria fermentations in oat-based suspensions
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
3. Dietary Fibre in Fermented Oats and Barley
Sammanfattning : The physiological characteristics of native and bacterial exopolysaccharides (EPS) in oats and barley-based fermented products were studied in relation to the physico-chemical properties. Article I presents a parallel-randomized double blind clinical trial using a dairy-based product (control), an oat-based product (fermented with V2, which is a mixture (1:1) of Lactobacillus delbrueckii subsp. LÄS MER
4. 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