Essays about: "microbial activity"

Showing result 1 - 5 of 72 essays containing the words microbial activity.

  1. 1. The potential nitrous oxide emissions in a permanent grassland chronosequence

    University essay from SLU/Dept. of Forest Mycology and Plant Pathology

    Author : Sandra Lillsjö Kronblad; [2023]
    Keywords : nitrous oxide emission; permanent grasslands; denitrification; nitrous; reen house gas; agriculture;

    Abstract : As a part of a larger project (Belowground biodiversity of grasslands – conservation needs and potential to promote sustainable agriculture), this study aims to investigate potential nitrous oxide (N2O) emissions and microbial gene abundances needed for the production (nirS and nirK) and reduction (nosZI and nosZII) of nitrous oxide in soil of permanent grasslands of various age. Thegrasslands have at different times been converted to permanent grasslands and are of interest because of the possibility to shed more light about the passage of time’s affects on the soil microbialcommunities and their activity. READ MORE

  3. 2. REINDEER GRAZING IN A NORTHERN BOREAL FOREST : Seasonal and reindeer-induced changes in nutrient availability and soil temperature

    University essay from Umeå universitet/Institutionen för ekologi, miljö och geovetenskap

    Author : Agnes Karlsson; [2023]
    Keywords : nutrient availability; soil temperature; reindeer grazing; seasonal nutrient cycling; boreal forest;

    Abstract : Soil nutrient availability is a key component to understanding the boreal ecosystems, as it directly relates to plant productivity and ecosystem diversity. There is however little known about how the nutrient availability changes seasonally in the boreal forest. READ MORE

  4. 3. Newly inundated forest landscapes - hotspots for mercury in water and benthic fauna

    University essay from SLU/Dept. of Aquatic Sciences and Assessment

    Author : Kirstine Evald Andersson; [2023]
    Keywords : Wetland restoration; Inundation; Mercury cycling; Beaver impoundments; Aquatic biogeochemis-try;

    Abstract : Mercury (Hg) is a widespread contaminant in high-latitude aquatic ecosystems, where it can undergo microbial transfor-mation into toxic methylmercury (MeHg). Due to its chemical properties, MeHg tends to accumulate in the aquatic food chain and will eventually end up in predatory species at the top of the terrestrial food web. READ MORE

  5. 4. 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

  6. 5. A new generation ofsmart food packaging : A combination of releasing anti-microbial and generation carbon dioxide inmeat packaging

    University essay from Karlstads universitet

    Author : samar salahieh; [2023]
    Keywords : adsorption isotherms; desorption kinetics; benzoic acid; thymol; modified calcium carbonate; silica gel; carbon dioxide; food pad.; adsorptionsisotermer; desorptionskinetiken; bensoesyra; tymol; modifierat kalciumkarbonat; kisel gel; koldioxid; food pad.;

    Abstract : Abstract Food sustainability depends significantly on packaging since it helps maintainfood safe and fresh throughout its shelf life, resulting in the least amount ofwaste and the least negative environmental impact. The main objective of thisstudy is to determine the adsorbed and released amount of antimicrobial agents(benzoic acid and thymol) on modified calcium carbonate (MCC) by investigating adsorption isotherm at 25°C and desorption kinetics at both 22°C and5°C of anti-microbial to identify potential solutions to enhance the long-termsustainability of fresh products such as meat. READ MORE