Search for dissertations about: "lactic acid fermentation"

Showing result 1 - 5 of 34 swedish dissertations containing the words lactic acid fermentation.

  1. 1. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    University dissertation from Lund Institute of Technology

    Author : Elin Östman; Lund University.; Lunds universitet.; [2003]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    Abstract : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. READ MORE

  2. 2. Lactic acid production: extractive fermentation in aqueous two-phase systems

    University dissertation from Department of Applied Microbiology, Lund University

    Author : Jordi Planes; Lund University.; Lunds universitet.; [1998]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; gel excludion chromatography; polyethylenimine; ethylene oxide propylene oxide; phase forming polymers; aqueous two-phase systems; extractive fermentation; Lactococcus; Lactobacillus; Mikrobiologi; bakteriologi; virologi; mykologi; bacteriology; virology; mycology; Microbiology;

    Abstract : There is an increased interest in the microbial production of lactic acid as a raw material for the synthesis of lactic acid polymers as biodegradable plastics. However, two factors limit the economical competitiveness of lactic acid production by microorganisms: lactic acid inhibition, which decreases both fermentation rate and the maximum lactic acid concentration, and the efficiency in the recovery of lactic acid. READ MORE

  3. 3. Nutritional improvement by lactic acid fermentation : studies on iron availability and postprandial glucose/insulin response

    University dissertation from Department of Applied Microbiology, Lund University

    Author : Sharon Wang Bergqvist; [2006]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; insulin response; iron absorption; mineral avaliability; ferrous iron; blood glucose; lactic acid fermentation; caco-2 cells;

    Abstract : .... READ MORE

  4. 4. Lactic acid bacteria fermentations in oat-based suspensions

    University dissertation from Olof Mårtensson Department of Biotechnology, Center for Chemistry and Chemical Engineering, Lund University

    Author : Olof Mårtensson; Lund University.; Lunds universitet.; [2002]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; beta-glucans; probiotics; prebiotics; bacterial survival; Food and drink technology; Livsmedelsteknik; oats; ropiness; lactic acid bacteria; ropy;

    Abstract : This thesis deals with the fermentation characteristics of lactic acid bacteria (LAB) in oat-based suspensions, with formulation work of fermented products based on oat and with nutritional studies of these products. Changes in structure in terms of viscosity and ropiness were studied when exopolysaccharide (EPS)-producing LAB strains, namely, Lactobacillus delbrueckii subsp. READ MORE

  5. 5. Industrial challenges in the use of Saccharomyces cerevisiae for ethanolic fermentation of lignocellulosic biomass

    University dissertation from Applied Microbiology (LTH)

    Author : Violeta Sanchez Nogue; Lund University.; Lunds universitet.; [2013]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Saccharomyces cerevisiae; Pentose fermentation; Evolutionary engineering; Acetic acid; pH; Short-term adaptation; Resident yeast; Spent sulphite liquor fermentation; Dekkera bruxellensis; Lactobacillus pentosus.;

    Abstract : The sustainable production of ethanol from lignocellulosic biomass requires the combination of efficient hydrolysis and complete fermentation of all the monomeric sugars present in the raw material. The present work was aimed at tackling some of the major challenges that will be encountered in commercial-scale ethanol production using Baker’s yeast, Saccharomyces cerevisiae, the preferred microorganism for the fermentation step. READ MORE