Search for dissertations about: "fermentation microbiology"

Showing result 1 - 5 of 31 swedish dissertations containing the words fermentation microbiology.

  2. 1. Impact of Cultivation Parameters on Cell Physiology of Limosilactobacillus reuteri

    Author : Nikhil Seshagiri Rao; Teknisk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; probiotics; L. reuteri; oxygen; fermentation; heterogeneity; morphology; flow cytometery; freeze-drying; stress tolerance; Online flow cytometry; k-means clustering; fatty acids; defined minimal media; pre-formulation hold time;

    Abstract : Optimisation of cultivation conditions in the industrial production of probiotics is crucial to reach a high-quality product with high probiotic functionality. The production process includes a fermentation step to produce biomass, accompanied by centrifugation to concentrate the cells. READ MORE

  4. 2. Malic acid production by Aspergillus oryzae

    Author : Christoph Knuf; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; C4 dicarboxylic acids; Aspergillus oryzae; systems biology; fermentation; malic acid; metabolic engineering;

    Abstract : Malic acid is a C4 dicarboxylic acid which is used as an acidulant in food and beverages. It isalso considered as a bio-building block to replace petrochemically derived compounds in thepost oil era. This organic acid can be biotechnologically derived from fermentation usingrenewable feedstocks as carbon source. READ MORE

  5. 3. Experimental Methods for Microaerobic Bioprocesses

    Author : Carl Johan Franzén; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; oxygen limitation; on-line monitoring; dynamic experiments; glucose; ethanol; yeast; xylose; fermentation;

    Abstract : .... READ MORE

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

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

    Abstract : 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. READ MORE

  7. 5. Fermentation of barley flour with Lactobacillus reuteri : a source of bioactive compounds against a leaky gut?

    Author : Anton Pallin; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Fermentation of foodstuffs has beneficial effects on shelf life, taste and texture and possibly also health of the consumer. Products containing microbes with beneficial health effects for the host are defined as probiotics. READ MORE