Search for dissertations about: "Dairy microbiology"

Showing result 1 - 5 of 9 swedish dissertations containing the words Dairy microbiology.

2. 1. Pure white gold : Subclinical mastitis in dairy camels in Kenya with a special focus on Streptococcus agalactiae

   Author : Dinah Seligsohn; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : In the drylands of the Horn of Africa, camels are fundamental for food and nutritional security due to their ability to produce milk despite limited access to feed and water. Subclinical mastitis (SCM) is common in the region and has a negative impact on food security and household income. READ MORE

4. 2. Antifungal properties of dairy propionibacteria

   Author : Helena Lind; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES;

   Abstract : Today global agriculture is facing major challenges. The world's population is growing rapidly and we need to meet the increasing need for food with new strategies, including environmentally sustainable practices. Production must be enhanced with optimised resource utilisation and improved storage and distribution techniques. READ MORE

5. 3. High Cell Density Strategies and Adaptive Evolution for Microbial Propionic Acid Production

   Author : Victor Hugo Cavero Olguin; Bioteknik; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES;

   Abstract : Propionic acid (PA) is a naturally occurring short chain fatty acid produced by microbial fermentation of the indigestible foods in the intestine, having a positive effect on the gastrointestinal health. PA inhibits the growth of pathogenic bacteria and molds; hence it is widely used as preservative for food, feed and grains. READ MORE

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

   Author : Malin Svensson; Teknisk mikrobiologi; []
   Keywords : 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;

   Abstract : 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. READ MORE

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

   Author : Martin Antonsson; Livsmedelsteknik; []
   Keywords : 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;

   Abstract : 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. READ MORE