Essays about: "starter cultures"

Showing result 1 - 5 of 14 essays containing the words starter cultures.

  1. 1. Bioproduction in Need of Change : An investigation of the needs and bottlenecks of the biomanufacturing industry

    University essay from Uppsala universitet/Institutionen för biologisk grundutbildning

    Author : Kalle Bylander Camitz; Emelie Cehlin; Gustav Högberg; Emma Lock; Emil Meyer; Nora Söderberg; [2023]
    Keywords : ;

    Abstract : This report was conducted at the request of Testa Center to compile the essential requirements and challenges faced by the biomanufacturing industry. The gathered information will serve as a guide for Testa Center's future objectives in accelerating technological advancements in bioproduction. READ MORE

  3. 2. 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

  4. 3. Antimicrobial drug residues in milk : effect on mesophilic starter cultures

    University essay from SLU/Department of Molecular Sciences

    Author : Frida Willdén; [2022]
    Keywords : mesophilic starter cultures; lactic acid bacteria; aroma producing bacteria; acid producing bacteria; penicillin G; oxytetracycline; trimethoprim; sulfadiazine;

    Abstract : Starter cultures have an essential role in cheese production contributing to desired acid production and formation of aroma- and flavour compounds during cheese maturation. Residues of antimicrobial drugs might reduce the activity of dairy starter cultures and subsequently cause impaired cheese quality. READ MORE

  5. 4. 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

  6. 5. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?

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

    Author : Nicki Holmgran; Jens Svendsen; [2021]
    Keywords : Food Engineering; Livsmedelsteknik; plant-based; yoghurt; oat; pea; chickpea; Technology and Engineering;

    Abstract : The market of plant based dairy alternatives such as yoghurt alternatives continues to grow as more information on the environmental impact of traditional dairy products become available. The plant-based yoghurt alternatives come with a new set of problems, including longer fermentation times and poor gel structure formation. READ MORE