Sökning: "S. thermophilus"

Hittade 4 uppsatser innehållade orden S. thermophilus.

  1. 1. The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Ariam Kunfu; [2023]
    Nyckelord :Sweet potato; fermentation; Ghana; yogurt; L. bulgaricus; S. thermophilus; food technology and nutrition; Agriculture and Food Sciences;

    Sammanfattning : Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. LÄS MER

  3. 2. Exploring an alternative metabolic pathway for production of adipic acid - a study on homocitrate synthase

    Master-uppsats, Lunds universitet/Examensarbeten i molekylärbiologi

    Författare :Damaride Stallone; [2019]
    Nyckelord :Biology and Life Sciences;

    Sammanfattning : Adipic acid is considered as the most valuable dicarboxylic acid with industrial use; however, its production is heavily petroleum-based. This non-natural metabolite can be produced de novo through different metabolic pathways, one of which is the alpha-ketoacid elongation pathway. LÄS MER

  4. 3. Mozzarella : En djupdykning i ostmassan

    Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolan

    Författare :Svante Feuk; Viktor Myhre Nordin; [2012]
    Nyckelord :;

    Sammanfattning : Worldwide consumption of cheese has increased over the years. The average Swede consumes somewhere around 20 kilograms of cheese per year, which is an increase of a 100 % over the past 50 years. One of the most popular kinds of cheese during the past decades is mozzarella, due to its’ use as pizza cheese. LÄS MER

  5. 4. Surkålens mjölksyrebakterier och deras samverkan med vårt immunförsvar

    L2-uppsats, Lunds universitet/Livsmedelsteknik

    Författare :Niclas Andersson; Per Högberg; [2009]
    Nyckelord :surkål; mjölksyrabakterier; fermentering; immunförsvar; Agriculture and Food Sciences;

    Sammanfattning : The theme of this essay has gradually grown as a way to merge the individual courses of Food Technology, Lund University, with a special interest regarding probiotics/lactic acid bacteria (LAB). We have studied the process of fermentation in sauerkraut with a hypothesis that “LAB will, with the environmental conditions they create, compete out other microorganisms”. LÄS MER