Sökning: "Lacticaseibacillus casei"
Hittade 2 uppsatser innehållade orden Lacticaseibacillus casei.
1. Method development of flow cytometry analysis of yeast and lactic acid bacteria viability for alcohol fermentation
Master-uppsats, Lunds universitet/Teknisk mikrobiologi; Lunds universitet/BioteknikSammanfattning : The usage of yeast in conventional brewing techniques involving alcoholic fermentation is an age-old process. Analyzing the viability and obtaining physiological information regarding the microbial diversity of the fermentation samples plays a pivotal role in obtaining real-time information as well as developing a more efficient process design. LÄS MER
2. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). LÄS MER