Sökning: "starter culture production"

Hittade 5 avhandlingar innehållade orden starter culture production.

  1. 1. 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. 2. Yeast biotechnology for nutritional improvements of fermented cereal-based foods - Phytate degradation and folate production

    Författare :Andreas Hellström; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mineral availability; phosphate; togwa; starter culture; Yeast; food fermentation; phytase; phytate; folate;

    Sammanfattning : Anaemia is a serious public health problem in nearly all developing countries. It has negative consequences on cognitive and physical development of children, reduces work capacity in adults, and increases the risk of maternal and child mortality. LÄS MER

  4. 3. 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

  5. 4. In silico analysis of microbial communities through constraint-based metabolic modelling

    Författare :Parizad Babaei; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; fermented food production; metagenomics; genome-scale metabolic model; community modelling; malnourishment; Microbial community; systems biology; lactic acid bacteria; gut microbiota; uniform randomised sampling;

    Sammanfattning : Microbial communities are involved in many vital biological processes from elemental cycles to sustaining human health. The bacterial assemblages are remarkably under-studied as they are reluctant to grow in the laboratory conditions. LÄS MER

  7. 5. Influence of Lactic Acid Fermentation on Enteropathogenic Bacteria. Growth Inhibition in Cereal Gruels and in Human Intestine

    Författare :Rose Kingamkono; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; intestinal mucosal permeability; enteropathogenic bacteria; enterotoxins; lactic acid fermentation;

    Sammanfattning : Togwa, a lactic-fermented cereal gruel, is widely consumed in Tanzania as a soft drink or used as a complementary food for young children. Studies were conducted to evaluate the potential of togwa to inhibit growth of common enteropathogenic bacteria and heat-labile (LT) enterotoxin production. LÄS MER