Sökning: "Streptococcus thermophilus"

Visar resultat 1 - 5 av 6 avhandlingar innehållade orden Streptococcus thermophilus.

  1. 1. Metabolic Engineering of the Central Carbon Metabolism in Streptococcus thermophilus for Enhanced Exopolysaccharide Production

    Författare :Malin Svensson; Teknisk mikrobiologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; Biotechnology; Bioteknik; Biokemisk teknik; Biochemical technology; Analytisk kemi; Analytical chemistry; metabolism; Biokemi; Metabolism; mykologi; Biochemistry; virologi; Mikrobiologi; bakteriologi; virology; mycology; bacteriology; Streptococcus thermophilus; Microbiology; Metabolic engineering; Lactic acid bacteria; Exopolysaccharides; Central carbon metabolism;

    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

  3. 2. Metabolic Engineering of Disaccharide Catabolism for Polysaccharide Formation in Lactococcus lactis and Streptococcus thermophilus

    Författare :Fredrik Levander; Institutionen för immunteknologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Kemiteknik och kemisk teknologi; Chemical technology and engineering; metabolic engineering; exopolysaccharide; polysaccharide; disaccharide; Streptococcus thermophilus; lactic acid bacteria; Lactococcus lactis; Biochemical technology; Biokemisk teknik; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Sammanfattning : Exopolysaccharides (EPSs) produced by the lactic acid bacteria (LAB) Lactococcus lactis and Streptococcus thermophilus are important for the rheological behaviour and texture of a variety of fermented food products. Furthermore, EPSs from food-grade LAB have potential as food additives and functional food ingredients with both health and economic benefits. LÄS MER

  4. 3. Structural and Interaction Studies of Bacterial Polysaccharides by NMR Spectroscopy

    Författare :Eva-Lisa Nordmark; Göran Widmalm; Sven Müller-Loennies; Stockholms universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; bacterial polysaccharides; NMR; interaction studies; structural studies; Escherichia coli; Salmonella enteritidis; Streptococcus thermophilus; Propionibacterium freudenreichii; Pseudoalteromonas aliena; P22 TSP; Organic chemistry; Organisk kemi;

    Sammanfattning : An introduction to bacterial polysaccharides and the methods for structural determination are described in the first two parts of the thesis.In a structural elucidation of bacterial polysaccharides NMR experiments are important as is component analysis. A short description of immunochemical methods such as enzyme immunoassays is included. LÄS MER

  5. 4. Influences of some exogenous factors on the gastrointestinal ecosystem

    Författare :Aina Gustafsson; Karolinska Institutet; Karolinska Institutet; []
    Nyckelord :Intestinal ecosystem; Intestinal microflora; Germ-free life; MACs; Establishment; TPN; EN; Probiotics; Lactobacillus delbrueckii; Streptococcus thermophilus; Faecal enema;

    Sammanfattning : An intestinal ecosystem has three major actors, i.e., the macroorganism, the microflora and the environment. LÄS MER

  7. 5. NMR spectroscopy and MD simulations of carbohydrates

    Författare :Elin Säwén; Göran Widmalm; Manuel Martin Pastor; Stockholms universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NMR specroscopy; MD simulations; carbohydrates; Organic chemistry; Organisk kemi; organisk kemi; Organic Chemistry;

    Sammanfattning : Knowledge about the structure, conformation and dynamics of carbohydrates is important in our understanding of the way carbohydrates function in biological systems, for example in intermolecular signaling and recognition. This thesis is a summary of five papers studying these properties in carbohydrate-containing molecules with NMR spectroscopy and molecular dynamics simulations. LÄS MER