Avancerad sökning

Hittade 2 avhandlingar som matchar ovanstående sökkriterier.

1. 1. Lactobacillus in semi-hard cheese and their use as adjunct cultures

   Författare :Martin Antonsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

   Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER

3. 2. Genetic Engineering of Industrial Micro-organisms - Casein hydrolysis by the lactic acid bacteria Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus and Xylose fermentation by the yeast Saccharomyces cerevisiae

   Författare :Camilla Christensson; Teknisk mikrobiologi; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bacteriology; Microbiology; mykologi; virologi; bakteriologi; Mikrobiologi; virology; mycology; Food and drink technology; Livsmedelsteknik; Biotechnology; Bioteknik;

   Sammanfattning : Micro-organisms are used industrially by humans, to improve production, either qualitatively or quantitatively, and to enhance profit or value. In cheese production, the starter bacteria hydrolyse casein degradation products generated by rennet. LÄS MER