Sökning: "lactic acid fermentation"

Visar resultat 21 - 25 av 45 avhandlingar innehållade orden lactic acid fermentation.

1. 21. Characterization of respiratory physiology in Lactococcus lactis for high-yield production of high-performance starter cultures

   Författare :Anna Johanson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; batch cultivations; lag phase; haemin haem; respiration-permissive conditions; aerobic growth; Lactic acid bacteria; acidification activity; continuous cultivations; starter culture production;

   Sammanfattning : Fermented food products are consumed world-wide, every day, and the demand is growing as intake increases. Lactococcus lactis is a lactic acid bacterium commonly used as a starter culture to produce fermented dairy products. LÄS MER

3. 22. 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

4. 23. On yeasts from traditional fermented foods - Characterization, phytate degradation, strain improvement and applications

   Författare :Linnea Qvirist; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Phytase; Saccharomyces cerevisiae; Phytate; Pichia kudriavzevii; Phenotypic Characterization; Goat Milk; Food Fermentation; Kluyveromyces marxianus; Yaghnob Valley;

   Sammanfattning : Plant materials naturally contain minerals of iron, zinc and calcium. However, plants also contain a compound called phytic acid, which can chelate the minerals and form insoluble complexes. Minerals from plant foods are unavailable for intestinal uptake when they are bound in phytate complexes. LÄS MER

5. 24. Multi-omics investigation into bacterial evolution

   Författare :Karl Dyrhage; Siv Andersson; Dan I. Andersson; Jay Hinton; Uppsala universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; bioinformatics; bacterial evolution; cellular complexity; comparative genomics; transcriptomics; proteomics; fructophilic lactic acid bacteria; Biologi med inriktning mot molekylär evolution; Biology with specialization in Molecular Evolution;

   Sammanfattning : The focus of this thesis is the investigation of the evolution and cellular processes of Tuwongella immobilis and Apilactobacillus kunkeei, two bacterial species with different levels of genomic and cellular complexity, using a multi-omics approach.In the first study we examined the proteome of T. LÄS MER

7. 25. Methods to study the relationship between forage composition and silage fermentation and aerobic stability

   Författare :Kamyar Mogodiniyai Kasmaei; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : This thesis is based on the following hypotheses: (I) under controlled ensiling conditions, forage chemical and microbial composition explain variation in silage end-product concentrations (II) sterilized forage inoculated with parent microflora gives similar fermentation result as untreated control forage and (III) this methodology enables studying interactions between forage source and field flora on silage fermentation and aerobic stability. Hypothesis (I) was evaluated by constructing regression models of end-products on common forage chemical variables (e. LÄS MER