Sökning: "propionic acid bacteria"

Visar resultat 1 - 5 av 10 uppsatser innehållade orden propionic acid bacteria.

  1. 1. Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products

    Master-uppsats, Lunds universitet/Bioteknik (CI); Lunds universitet/Bioteknik (master)

    Författare :Sweta Singh; [2024]
    Nyckelord :lactic acid bacteria; solid-state fermentation; Alaria esculenta; Saccharina latissima; seaweed fermentation; biotechnology; Technology and Engineering;

    Sammanfattning : Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications. LÄS MER

  3. 2. Optimization of Bacterial Strains and Development of Fermented Seaweed

    Master-uppsats, Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Författare :Eleni Milopoulou; [2022]
    Nyckelord :fermentation; lactic acid bacteria; seaweed; cultivation; bacterial growth; applied microbiology; Agriculture and Food Sciences;

    Sammanfattning : This study aimed to understand the exploitation of bacterial strains used in various combinations to assist in the fermentation of seaweeds. The topic stems from the need to consider the valorization of seaweeds due to their abundance in natural habitats as well as their use as an innovative and sustainable food. LÄS MER

  4. 3. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Sandra Carlsson; [2021]
    Nyckelord :cheese ripening; aroma components; volatile compounds; metabolism of lactose; lactate and citrate; ; proteolysis; lipolysis; propionic acid bacteria; sensory evaluation;

    Sammanfattning : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. LÄS MER

  5. 4. Produktion av polyhydroxyalkanoater (PHA) av avloppsvatten från massa och pappersindustri : En studie kring bakteriernas förmåga att ackumulera PHA beroende på sammansättning av karboxylsyror

    Kandidat-uppsats, Karlstads universitet/Fakulteten för hälsa, natur- och teknikvetenskap (from 2013)

    Författare :Jimmy Augustsson; Jonathan Högfeldt; [2020]
    Nyckelord :Bioplastics; Mixed bacterial culture; HTC; VFA; Bioplast; mixad bakteriekultur; HTC; VFA;

    Sammanfattning : Since the beginning of the 20th century plastic has been a widely used material, which has resulted in large quantities of plastic being produced in the last century. The plastics of today are mainly produced from fossil raw materials, which gives it a high climate impact. LÄS MER

  7. 5. Prebiotic oligosaccharides and their fermentation products in a novel putative probiotic strain from the genus Weissella.

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Författare :Sara Santesson; [2017]
    Nyckelord :Probiotics; prebiotics; Weissella; Weissella strain 92; oligosaccharides; short chain fatty acids SCFA ;

    Sammanfattning : Our large intestine is like a large metabolic organ colonised by microorganisms. Beneficial probiotic bacteria are of interest since they might metabolise certain prebiotic carbohydrates and produce metabolites that are suggested to promote health and prevent diseases. LÄS MER