Essays about: "Lactic acid bacteria in agriculture"

Showing result 1 - 5 of 11 essays containing the words Lactic acid bacteria in agriculture.

  1. 1. Improving the sensorial properties of pea protein through fermentation

    University essay from Lunds universitet/Förpackningslogistik

    Author : Antonios Stamatakis; [2023]
    Keywords : Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Abstract : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. READ MORE

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

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

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

    Abstract : 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. READ MORE

  4. 3. Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility

    University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)

    Author : André Nordin Fürdös; [2023]
    Keywords : microalgae; scenedesmus; solid-state fermentation; lactic acid fermentation; algae; feed; ensiling; silage; protein digestibility; PDCAAS; alternative protein; plantarum; ninhydrin; conservation; biotechnology; Agriculture and Food Sciences;

    Abstract : As part of a research grant aimed at producing chicken feed from the novel microalgae Scenedesmus sp., called the ReMAPP project, this thesis investigates opportunities to increase the conservation potential and protein digestibility utilizing solid-state lactic acid fermentation and commercial enzyme additives. READ MORE

  5. 4. Product development of side-stream press cake through fermentation

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Jacob Eriksson; [2022]
    Keywords : Food technology; Livsmedelsteknologi; Fermentation; Product development; Rhizopus oligosporus; Lactic acid bacteria; Press cake; Side-stream; Agriculture and Food Sciences;

    Abstract : People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. READ MORE

  6. 5. Optimization of Bacterial Strains and Development of Fermented Seaweed

    University essay from Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

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

    Abstract : 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. READ MORE