Search for dissertations about: "thesis lactic acid bacteria isolation"

Found 4 swedish dissertations containing the words thesis lactic acid bacteria isolation.

  2. 1. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects

    Author : Pamela Rosario Canaviri Paz; Avdelningen för livsmedel och läkemedel; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Quinoa grains; Fermentation; Lactic acid bacteria; Probiotics; Food safety; Starter culture; Polyphenol compounds; Microbiota composition; Functional food; Gut microbiota;

    Abstract : White quinoa grains were used as a source of novel beneficial microorganisms and as a matrix for development of a fermented plant-based drink. Studies on the quinoa grain microbiota were performed by applying spontaneous fermentation to allow isolation of autochthonous Lactiplantibacillus strains with potential to be used as starter cultures. READ MORE

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

    Author : Martin Antonsson; Livsmedelsteknik; []
    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. 3. Dekkera bruxellensis – a Competitive Yeast for Ethanol Production from Conventional and Non-conventional Substrates

    Author : Johanna Blomqvist; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied. This thesis investigates yeast and lactic acid bacteria (LAB) populations in a Swedish ethanol plant. 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