Search for dissertations about: "Teknisk Mikrobiologi"

Showing result 21 - 25 of 81 swedish dissertations containing the words Teknisk Mikrobiologi.

  2. 21. Beta-glucose 1-phosphate interconverting enzymes in Lactococcus lactis: physiological role and regulation in maltose, trehalose and glucose metabolism

    Author : Ulrika Andersson; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi; Biochemical technology; Biokemisk teknik; bacteriology; Microbiology; Kemiteknik och kemisk teknologi; Chemical technology and engineering; trehalose 6-phosphate phosphorylase; beta-phosphoglucomutase; maltose phosphorylase; glucose; trehalose; maltose; Lactococcus lactis; beta-glucose 1-phosphate;

    Abstract : Lactic acid bacteria (LAB), including Lactococcus lactis, are abundant in nature. These bacteria convert carbohydrates into mainly lactate by a rather uncomplicated metabolism. An improved understanding of the physiological and genetical mechanisms involved in carbohydrate metabolism and its regulation will improve the industrial use of LAB. READ MORE

  4. 22. Laccases and Oxalate-Degrading Enzymes Heterologous Expression and Novel Applications in Lignocellulose Processing

    Author : Pierre Cassland; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; virology; mycology; Mikrobiologi; virologi; mykologi; bacteriology; Microbiology; Lignocellulose Processing; Heterologous expression; Laccases; Oxalate-Degrading Enzymes; bakteriologi;

    Abstract : Lignocellulose constitutes a vast renewable resource for the production of, for example, paper and bioethanol. The potential of using laccase and oxalate-degrading enzymes in novel applications for the processing of lignocellulose was investigated in this work. READ MORE

  5. 23. 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

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

    Abstract : 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. READ MORE

  6. 24. Ethanol production by recombinant and natural xylose-utilising yeasts

    Author : Anna Eliasson; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; lignocellulose; electron transport; redox balance; Pichia stipitis; Saccharomyces cerevisiae; ethanol; xylose; physiology; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Abstract : The xylose-fermenting capacity of recombinant Saccharomyces cerevisiae carrying XYL1 and XYL2 from Pichia stipitis, which encode xylose reductase (XR) and xylitol dehydrogenase (XDH), respectively, is poor due to high xylitol formation. Whereas, P. READ MORE

  7. 25. Fermentation of wheat starch hydrolysate by Lactococcus lactis: Factors affecting product formation

    Author : Karin Hofvendahl; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; nutrients; temperature; pH; optical isomers; maltose; wheat; starch hydrolysate; Lactococcus lactis; lactic acid; SSF; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Abstract : Lactic acid exists as two optical isomers, D- and L-lactic acid. For the production of biodegradable poly-lactic acid an optically pure product is desirable, but a racemate of known and constant ratio can also be used. Lactic acid can be produced either synthetically or fermentatively. READ MORE