Search for dissertations about: "lactic-acid production by lactic acid bacteria"
Showing result 1 - 5 of 37 swedish dissertations containing the words lactic-acid production by lactic acid bacteria.
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1. Optically pure lactic acid production from lignocellulosic biomass
Abstract : Lactic acid is a platform chemical that can be used for many applications. More recently, optically pure lactic acid—L- or D-lactic acid enantiomers—have been used for the polymerisation to poly-lactic acid (PLA). READ MORE
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2. Influence of Lactic Acid Fermentation on Enteropathogenic Bacteria. Growth Inhibition in Cereal Gruels and in Human Intestine
Abstract : 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. READ MORE
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3. Modelling and Optimisation of Integrated Biotechnical Processes -Application to the Fermentative Production of Lactic Acid from Wheat Flour
Abstract : Biotechnical processes are often integrated to increase productivity and yield. It is difficult to predict the effects of process integration and to find optimum conditions for the process. A valuable tool for the evaluation of a complete process is mathematical modelling. READ MORE
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4. Characterization of respiratory physiology in Lactococcus lactis for high-yield production of high-performance starter cultures
Abstract : 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. READ MORE
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5. Production, Purification and Characterization of Antimicrobial Biomolecules from Potential Probiotic Lactic Acid Bacteria
Abstract : Development and optimization of the production of lactic acid bacteria (LAB) and their attendant 'natural' inhibitors as biopreservatives to control undesirable bacteria currently remains a primary focus of several laboratories involved in research concerning food safety and quality. Strategies utilized to study incorporation of biopreservatives into food include either direct use of LAB-strains or use of a biopreservative preparation in the form of previously fermented product or use of semipurified, purified, or chemically synthesized bacteriocins. READ MORE