Search for dissertations about: "thesis in food microbiology"

Showing result 1 - 5 of 77 swedish dissertations containing the words thesis in food microbiology.

  1. 1. Microbiological food safety of cheese produced in Swedish small-scale dairies

    Author : Åsa Rosengren; Sveriges lantbruksuniversitet.; [2012]

    Abstract : The number of small-scale dairies in Sweden has increased during the past decade. Current agricultural policy encourages such small-scale production and various ways to help producers have been proposed. Combining traditional cheese making and good product safety is a challenge, since several human pathogens pose a hazard in the products. READ MORE

  2. 2. Substrate control of community composition and functional adaptation in marine bacterioplankton

    University dissertation from Växjö : Linnaeus University Press

    Author : Julie Dinasquet; Linnéuniversitetet.; [2013]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Mikrobiologi; Microbiology; Akvatisk ekologi; Aquatic Ecology; marine microbial ecology; bacterioplankton; community composition; functional adaptation; dissolved organic carbon; bottom-up and top down factors; ctenophore Mnemiopsis leidyi; food-webs; Southern-Ocean; Antarctica;

    Abstract : A drop of sea-water is teeming with a million of bacteria, on which pelagic food-webs and biogeochemical cycles depend. These bacteria thrive on a wide range of dissolved organic carbon (DOC) compounds produced through biotic and abiotic processes. READ MORE

  3. 3. Determination of folate for food composition data

    University dissertation from Växjö : Linnaeus University Press

    Author : Hanna Sara Strandler; Sveriges lantbruksuniversitet.; [2012]

    Abstract : Folate is B vitamin that is required for maintaining normal blood status. Recommendations on daily intake are based on information on blood folate status in relation to folate intake and bioavailability. Folate intake from a diet is evaluated by folate content in the food consumed. READ MORE

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

    University dissertation from Department of Food Technology, Lund University

    Author : Martin Antonsson; Lunds universitet.; Lund University.; [2001]
    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

  5. 5. Flagellates in the marine microbial food web the ecology of a mixotrophic nanoflagellate, Ochromonas sp

    University dissertation from Umeå : Umeå universitet

    Author : Agneta Andersson-Nordström; [1989]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Microbial food web; flagellates; Ochromonas sp.; mixotrophy; size- selective grazing; remineralisation; excretion of DFAA;

    Abstract : Nanoflagellates were found to be abundant in a coastal area of the northern Bothnian Sea. The maximum concentration of nanoflagellates, approximately 8000 cells ml-1, was observed in July, coinciding with a decrease in the abundance of cyanobacteria. READ MORE