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Dissertations / Theses on the topic 'Fermentation activity'

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Published: 3 June 2025
Last updated: 31 July 2025

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1

McCafferty, Calum A. "Limit dextrinase activity during malting, mashing and distillery fermentation." Thesis, Heriot-Watt University, 2001. http://hdl.handle.net/10399/474.

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2

Sutherland, Catherine M. "A genetic strategy to reduce sulfite reductase activity in Saccharomyces cerevisiae /." Title page, contents and summary only, 2000. http://web4.library.adelaide.edu.au/theses/09APSP/09apsps966.pdf.

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3

Kim, Jiyoung. "The impact of physical activity and resistant starch on gut fermentation." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32841.

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Master of Science<br>Department of Human Nutrition<br>Mark D. Haub<br>Purpose: Physical activity (PA) and resistant starch (RS) beneficially affect metabolic health. However, their combined effects on gut health are poorly understood. The purpose of this thesis was to investigate the combined effects of PA and RS via breath hydrogen production and blood glucose responses and directly learn about the research process. Methods: Twenty subjects with no reported symptoms of metabolic diseases participated in this thesis project. Subjects wore accelerometers to determine PA status, and were then st
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4

Kiss, Robert D. (Robert David). "Metabolic activity control of the L-lysine fermentation by restrained growth fed-batch strategies." Thesis, Massachusetts Institute of Technology, 1992. http://hdl.handle.net/1721.1/13225.

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5

Metzler-Zebeli, Barbara Ulrike. "Effects of fermentable carbohydrates and dietary P supply on bacterial P incorporation, activity and composition in the gastrointestinal tract of pigs." Göttingen Cuvillier, 2007. http://d-nb.info/987235745/04.

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6

Xu, Deshun. "Syngas Impurity Effects on Cell Growth, Enzymatic Activities and Ethanol Production via Fermentation." BYU ScholarsArchive, 2012. https://scholarsarchive.byu.edu/etd/3280.

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A syngas compositional database with focus on trace impurities was established. For this work, ammonia (NH3) and benzene (C6H6) effects on cell growth, enzymatic activities of hydrogenase and alcohol dehydrogenase (ADH), and product formation were studied. NH3, after entering media, will be converted rapidly to NH4+, which will raise the total osmolarity of the media. NH3, as a common nutrient for the cell growth, is not the real culprit for cell growth inhibition. In essence, it is the high osmolarity resulting from the accumulation of NH4+ in the media which disrupts the normal regulation of
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7

Gutiérrez, Linares Alicia. "Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production)." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/30774.

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La carencia de nitrógeno es uno de los principales problemas encontrados en la elaboración del vino, especialmente relacionados con fermentaciones lentas e incompletas. En condiciones de vinificación, bajos niveles iniciales de nitrógeno limitan el crecimiento y la producción de biomasa, provocando una baja tasa de fermentación. Los compuestos nitrogenados presentes en el mosto también influyen en la producción de metabolitos volátiles y no volátiles que son los que regulan el perfil sensorial y la calidad del vino. Actualmente, el método más común utilizado para tratar carencias de
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8

Wamatu, Jane N. Ambuku. "Effects of condensed and hydrolysable tannins on polypeptide degradation of various protein sources and microbial protease activity in vitro." Beuren Stuttgart Grauer, 2007. http://d-nb.info/989951545/04.

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9

Belkacem, Nesrine. "Distribution des moisissures post-récolte et action antifongique des bactéries lactiques isolées du blé dur en Tunisie." Thesis, Aix-Marseille, 2013. http://www.theses.fr/2013AIXM4350.

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Au cours du stockage et sous de mauvaises conditions de conservation, les grains de blé peuvent subir diverses altérations causées par le développement fongique. Les moisissures peuvent produire des toxines pouvant avoir un impact sur la santé du consommateur. L’évaluation de la diversité fongique sur blé de stockage produit localement dans les régions céréalières du Nord de la Tunisie durant deux années successives (2010-2011 et 2011-2012) a montré une dominance du genre Alternaria. L’étude de la cinétique d’évolution de cette mycoflore au cours du stockage s’est caractérisée par un profil pa
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10

Racine, Kathryn Claire. "Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa." Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/90295.

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Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product with specific desirable sensory attributes. It is well established that these processing steps, specifically fermentation and roasting, result in dramatic degradation of cocoa's native flavanols, but it is possible that these processing steps may generate compounds with novel activities, potentially p
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11

Abreu, Miguel Cortês de. "O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8307.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>Cheese whey fermentation with lactic acid bacteria (LAB) results in the production of lactic acid, but can also induce the proteolysis of the major whey proteins, therefore originating polypeptides with antibacterial activities. This work set out to determine if by using different types of whey (ovine, caprine and bovine), inoculated with three different LAB strains, could enhance proteolysis degradation of major whey proteins and improve antibacterial activity. Lactic acid production was mo
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12

Janati-Idrissi, Rachid. "Utilisation de mutants pour l'étude du mécanisme de la fermentation acétono-butylique." Nancy 1, 1987. http://www.theses.fr/1987NAN10088.

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Sélection de mutants plus tolérants vis-à-vis du butanol et produisant plus de solvants, et de mutants ne produisant pas d'acétone en l'absence d'acide acétique dans le milieu. Étude des effets des acides acétique, butyrique et pyruvique sur la production de solvants et sur les activités de différentes enzymes (acétate kinase, butyrate kinase, coenzyme à transférase, acétoacétate décarboxylase,. . . ). Étude des effets du PH
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13

Van, Wyk Herine. "Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1538.

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Thesis (MSc (Wine Biotechnology))--University of Stellenbosch, 2009.<br>The PGU1 gene encodes an endo-polygalacturonase, an enzyme that degrades pectin. Although the presence and function of this gene is well characterized in Saccharomyces cerevisiae, its regulation is very complex and not yet fully understood. Yeast producing a highly active polygalacturonase (PG) during alcoholic fermentation could potentially improve filtration and turbidity and also enhance extraction of certain aroma compounds. This could replace the addition of expensive commercial enzyme preparations that often contain
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14

Oliveira, Melissa dos Santos. "Disponibilização de compostos funcionais em farelo de arroz fermentado em estado sólido." reponame:Repositório Institucional da FURG, 2009. http://repositorio.furg.br/handle/1/6066.

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15

Simiqueli, Ana Paula Resende 1987. "Produção contínua de surfactina utilizando manipueira como substrato e estudo de suas aplicações em conjunto com óleos essenciais." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254217.

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Orientadores: Glaucia Maria Pastore, Marta Cristina Teixeira Duarte<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-26T06:56:55Z (GMT). No. of bitstreams: 1 Simiqueli_AnaPaulaResende_D.pdf: 14118088 bytes, checksum: fde7134a6bda63a14dbd09e77af4109b (MD5) Previous issue date: 2014<br>Resumo: Nos últimos anos, produtos naturais como os biossurfactantes e óleos essenciais têm sido objeto de intensa investigação científica. As suas atividades antimicrobianas e antiadesivas fazem com que eles apresentem potencial
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16

DALLA, VIA ALESSANDRO. "THE ROLE OF MICROORGANISMS IN THE EFFECT OF FOOD ON HUMAN HEALTH: TWO CASE STUDIES." Doctoral thesis, Università degli Studi di Milano, 2021. http://hdl.handle.net/2434/809311.

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This PhD project aims to investigate the interactions that microorganisms may have with some food components. These interactions can be exerted on different levels and can have positive or negative consequences. In the first study presented we tried to develop a protocol to identify and quantify the presence of enzymatic activity, in the gut, linked to the conversion of choline into trimethylamine (TMA), the precursor of a pro-atherosclerotic agent, trimethylamine oxide (TMAO). First we designed two pairs of primers, cut-Kp and cut-Dd, on the cutC gene sequence, identified as the gene capabl
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17

Tzimorotas, Dimitrios. "In vitro fermentation of various substrates by human faecal bacteria : Evaluation of type and dose of substrates as factors affecting faecal microbiota changes and metabolic activity." Thesis, University of Reading, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.529948.

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18

Júnior, Osmar Parazzi. "Metabolização de açúcares em linhagens de Saccharomyces cerevisiae com e sem transportador de sacarose e diferentes atividades de invertase." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-07122006-153034/.

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O presente trabalho teve por objetivo avaliar o perfil metabólico da utilização dos açúcares por diferentes leveduras (BG-1, CAT-1, FLEISCHMANN, PE-2, 1403-7A e LCM001) em diferentes meios de crescimento e também analisar o comportamento e a atividade de invertase destas leveduras durante um processo fermentativo com reciclos de células, semelhantemente ao processo industrial, levando em consideração os parâmetros: produção de etanol, formação de biomassa, produção de trealose, glicogênio, glicerol, rendimento e eficiência fermentativa. Os experimentos foram divididos em três partes: a 1a foi
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19

Castro, Ruann Janser Soares de 1987. "Production, biochemical characterization of a protease from Aspergillus oryzae and its application to protein hydrolysis for obtaining hydrolysates wits antioxidant activity = Produção, caracterização bioquímica de proteases de Aspergillus oryzae e aplicação na hidrólise de proteínas para obtenção de hidrolisados proteicos com atividade antioxidante." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254192.

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Orientador: Hélia Harumi Sato<br>Texto em português e inglês<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-20T21:23:26Z (GMT). No. of bitstreams: 1 Castro_RuannJanserSoaresde_M.pdf: 2807315 bytes, checksum: e6965e5648d4556cb18db9b7869a58c4 (MD5) Previous issue date: 2012<br>Resumo: As proteases constituem um dos mais importantes grupos de enzimas produzidos comercialmente, apresentando diversas aplicações nas indústrias de alimentos e farmacêutica. A utilização de proteases na hidrólise enzimática de
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20

Ciampoli, Daria. "Lignocellulose-degrading enzymes from the gut of okapi and elephant." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021.

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The present thesis dealt with microbial communities derived from the gut of large herbivores which efficiently degrade lignocellulose. There are essentially no protocols for the cultivation of these microbiomes, which may differ from animal to animal. Here, a first protocol was assessed on the basis of the one for giant pandas, and applied to okapi and elephant. Faecal samples were collected at the Copenhagen zoo to prepare an inoculum (the gut microbiota) fed with either cellulose, hemicellulose, lignin or animal feed. Pure substrates were used to select different microbial sub-groups, while
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21

Salvatore, Ludovica. "Lignocellulose-degrading enzymes from the gut of giraffe and zebra." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021.

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In the present thesis the gut microbiome of large herbivores was targeted to identify the presence of active lignocellulose-degrading enzymes. As there are essentially no protocols for the cultivation of these microbiomes, which may differ from animal to animal, this study aimed at developing a reliable protocol for their cultivation, using the giraffe and zebra as target animals in order to compare a foregut and hindgut fermenter. Gut microbiome inocula were incubated with pure substrates (either cellulose, hemicellulose or lignin) or animal feed. Fermentation kinetics in terms of biogas and
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22

Михайлова, М. І. "Дослідження використання вторинної фруктової сировини з антиоксидантними властивостями у технології булочних виробів". Thesis, Чернігів, 2020. http://ir.stu.cn.ua/123456789/23234.

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Михайлова, М. І. Дослідження використання вторинної фруктової сировини з антиоксидантними властивостями у технології булочних виробів : випускна кваліфікаційна робота : 181 "Харчові технології" / М. І. Михайлова ; керівник роботи С. Д. Цибуля ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2020. – 74 с.<br>У випускній кваліфікаційній роботі на тему: «Технологія булочних здобних виробів з використанням рослинної сировини з антиоксидантними властивостями» студентки групи МХТп-191 Михайлової Марини Ігорівни науково обґрунтовано та експериментально досліджено технологію в
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23

Pilarski, Emmanuelle 1979. "Estudos para o desenvolvimento de um produto não cominuido de frango desossado e fermentado." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255251.

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Orientador: Nelson Jose Beraquet<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T03:49:42Z (GMT). No. of bitstreams: 1 Pilarski_Emmanuelle_M.pdf: 1755651 bytes, checksum: 22c036b30f3da60ac321d1abee1afe36 (MD5) Previous issue date: 2007<br>Resumo: carne de frango é a segunda carne mais consumida no Brasil e a segunda mais produzida no mundo. O Brasil ocupa ainda a posição de terceiro maior produtor e primeiro maior exportador mundial. O bom desempenho deste setor se deve basicamente ao baixo preço r
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24

Kociánová, Lenka. "Sledování vlastností kvasinek v průběhu kvašení piva." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216415.

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In this diploma thesis, the properities of brewery’s yeasts during the operation beer fermentation in the selected brewery and dependences of diferent agents and their influence on viability and vitality of the yeasts were studied. Other observed properities were physiological state, pH, temperature, a value of soft and coarse sludges, a value of dissolved oxygen in wort, the level of wort’s fermentation. It were collected the samples of fermenting wort and washing yeasts for determination. The used yeasts were observed from the first time until thein last used (generally 4 times). pH, tempera
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25

Gomes, Fábio de Oliveira. "Beta-amilase: avaliação da atividade enzimática ao longo de diferentes períodos." Universidade Federal de Pelotas, 2014. http://repositorio.ufpel.edu.br:8080/handle/prefix/3161.

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Submitted by Maria Beatriz Vieira (mbeatriz.vieira@gmail.com) on 2017-02-21T15:59:01Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) dissertacao_fabio_de_oliveira_gomes.pdf: 605733 bytes, checksum: 828b835237115c312d92d69a1de39520 (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2017-02-22T17:21:29Z (GMT) No. of bitstreams: 2 dissertacao_fabio_de_oliveira_gomes.pdf: 605733 bytes, checksum: 828b835237115c312d92d69a1de39520 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Approved fo
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Gervais, Patrick. "Hydratation du milieu et activité des microorganismes." Dijon, 1988. http://www.theses.fr/1988DIJOS042.

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La croissance, la sporulation, la germination ainsi que la production de metabolites de champignons filamenteux et de levures sont tres sensibles aux variations energetiques de l'eau du milieu (activite de l'eau, pression osmotique). Des modeles mathematiques permettent de predire l'influence de l'eau sur les microorganismes.
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Fabre, Bernard. "Recherche de microorganismes producteurs d'insecticides criblage, production, purification et identification des produits /." Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb37604872d.

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28

Rulence, Alexandre. "Mise en œuvre de procédés membranaires pour la séparation sélective de la nisine à partir de surnageants de culture complexes." Electronic Thesis or Diss., Université de Lille (2022-....), 2023. https://pepite-depot.univ-lille.fr/ToutIDP/EDSMRE/2023/2023ULILR034.pdf.

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La nisine, une bactériocine produite par les bactéries lactiques du genre lactococcus présentent des propriétés physico-chimiques d'intérêt tel qu'une thermorésistance ainsi qu'une activité antimicrobienne contre certaines souches pathogènes alimentaires. Elle est actuellement la seule bactériocine reconnue comme GRAS (Generally Recognized As Safe) par la FDA (U.S. Food and Drug Administration) et donc la seule bactériocine pouvant être utilisée comme conservateur naturel en agroalimentaire. La nisine représente donc une alternative d'intérêt à l'utilisation de conservateur chimique. Cependant
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Ries, Daniel. "Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/1084.

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The present study was aimed at extending our knowledge of the antioxidative properties of the milk protein products, whey protein isolate (WPI) and sodium caseinate (NaCas), in oil-in-water (O/W) emulsions rich in polyunsaturated fatty acids (PUFAs). In particular, the objective was to contribute to our understanding of the compositional and processing factors that influence the oxidative stability of protein-stabilised O/W emulsions. Linoleic acid (approximately 60 %) was used as the lipid for the oil phase (10.6 %). The emulsion samples were usually incubated at 50 °C to accelerate lipid oxi
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Bellanger, Tiffany. "Mécanismes de résistance au stress chez les bactéries lactiques impliquant des sHSPs : investigation du mécanisme mis en jeu dans l’activité lipochaperon de la protéine Lo18 chez O. oeni." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK004.

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Les bactéries lactiques (LAB), telles que O. oeni, impliquées dans les processus de fermentation malolactique du vin, sont soumises à d'importants stress environnementaux. La plupart de ces stress affectent négativement la survie des micro-organismes. Parmi les différentes stratégies de réponse mises en jeu par les LAB, on retrouve la formation de biofilm et la production de petites protéines de choc thermique (sHSP). Les sHSPs, sont décrites pour leur activité de chaperon moléculaires. A ce titre, elles sont capables de replier les protéines natives, partiellement dénaturées par les stress en
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Chagnaud, Patrice. "Etude biochimique et génétique d'une souche de Lactobacillus à activité malolactique." Montpellier 2, 1989. http://www.theses.fr/1989MON20200.

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La souche lactobacillus sp. 89 possedant une activite malolactique interessante est etudiee. Les conditions de production d'une biomasse active vis-a-vis de l'acide l malique sont ameliorees. L'acide l malique est inducteur de la biosynthese du complexe malolactique, le glucose n'est pas represseur. Si les conditions de bioconversion (ph, temperature, presence d'acides organiques. . . ) se rapprochent des conditions rencontrees dans le vin par lactobacillus sp. 89, la transformation de l'acide l malique en acide l lactique et co#2 se deroule plus lentement. Les conditions du vin sont generalem
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Villarreal, Soto Silvia Alejandra. "Etude d'un procédé de fermentation de Kombucha : caractérisation chimique, microbienne et activités biologiques." Thesis, Toulouse, INPT, 2019. http://www.theses.fr/2019INPT0080.

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Le Kombucha est une boisson fermentée symbiotique. Il s'agit d'un thé traditionnel fermenté par un consortium de plusieurs bactéries (Komagataeibacter sp, Gluconacetobacter sp, Gluconobacter sp, Acetobacter sp…) et levures (Brettanomyces sp, Schizosaccharomyces sp, Zygosaccharomyces sp…) dont la fermentation conduit à la production de métabolites d'intérêt. La conception d'un procédé de fermentation optimal pour cette boisson est un défi réel en raison de la complexité de son microbiote. L’objectif de ce projet de recherche est d’identifier les paramètres clés susceptibles d’améliorer la produ
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PROIETTI, ILARIA. "Impatto di processi alimentari tradizionali sulle attività biologiche di tannini e acido fitico nel porridge di sorgo: approccio integrato in vitro e analitico." Doctoral thesis, Università Cattolica del Sacro Cuore, 2013. http://hdl.handle.net/10280/1746.

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Cinque varietà di sorgo (Sorghum bicolor (L.) Moench) provenienti da Nigeria, Senegal, Burkina Faso e due dall’Italia, sono state caratterizzate per il loro profilo nutrizionale, analizzando la modulazione di due marcatori cellulari (contenuto in proteine totali e attività della GPx), il contenuto di fattori chelanti (tannini e fitati), l’attività fitasica e il contenuto, la bioaccessibilità e la biodisponibilità di ferro e zinco e analizzando l’impatto di due importanti processi alimentari, quali fermentazione e cottura. I risultati mostrano che sia la varietà sia il processo influenzano la m
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PROIETTI, ILARIA. "Impatto di processi alimentari tradizionali sulle attività biologiche di tannini e acido fitico nel porridge di sorgo: approccio integrato in vitro e analitico." Doctoral thesis, Università Cattolica del Sacro Cuore, 2013. http://hdl.handle.net/10280/1746.

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Cinque varietà di sorgo (Sorghum bicolor (L.) Moench) provenienti da Nigeria, Senegal, Burkina Faso e due dall’Italia, sono state caratterizzate per il loro profilo nutrizionale, analizzando la modulazione di due marcatori cellulari (contenuto in proteine totali e attività della GPx), il contenuto di fattori chelanti (tannini e fitati), l’attività fitasica e il contenuto, la bioaccessibilità e la biodisponibilità di ferro e zinco e analizzando l’impatto di due importanti processi alimentari, quali fermentazione e cottura. I risultati mostrano che sia la varietà sia il processo influenzano la m
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Braun, Glaucia Hollaender. "Otimização das condições de cultivo do fungo Papulaspora immersa para produção de substâncias bioativas." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/60/60138/tde-02122008-130625/.

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Os antibióticos vem sendo empregados por décadas no combate as infecções bacterianas mas, muitos deles são usados como agentes antitumorais, imunissupressores, lipocolesterolégicos, inibidores de enzimas e agentes antiparasitários. Os microrganismos, e dentre eles os fungos, são produtores de metabólitos secundáros, com atividades biológicas, cuja produção é regulada para impedir uma superprodução desnecessária. O aumento na produção de uma substância só é conseguido desregulando tal processo o que é pssível através de manipulação genética ou nutricional. O presente projeto teve por objetivo o
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Goumans, Géraldine. "Suivi de l'activité fermentaire de micro-organismes par mesure combinée de température et de pression : Applications aux souches et levains de panification." Compiègne, 2004. http://www.theses.fr/2004COMP1544.

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Suite à une demande des consommateurs, les fabricants se tournent vers la production de pain au levain. Les bactéries lactiques contribuent majoritairement aux propriétés organoleptiques du pain en produisant de l'acide lactique, de l'acide acétique, du COl et de l'éthanol tandis que les levures jouent un rôle prédominant dans la levée des pâtons en produisant du COl et de l'éthanol. Il est donc important d'évaluer le développement respectif des deux populations de micro-organismes au sein des levains. Cependant il n'existe pas de méthode pour suivre en temps réel une croissance simultanée des
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Gross, Denis. "Procyanidines de fraisier obtenues par fermentation : activité anti-ulcéreuse et mise au point de diverses formes galéniques." Clermont-Ferrand 1, 1989. http://www.theses.fr/1989CLF15002.

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Lima, Vanderlei Aparecido de. "Produção de mutantes de Streptomyces clavuligerus nos genes lat, cvm7P e rpoZ e estudo de seus efeitos sobre a produção de ácido clavulânico." Universidade Federal de São Carlos, 2010. https://repositorio.ufscar.br/handle/ufscar/3896.

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Made available in DSpace on 2016-06-02T19:55:29Z (GMT). No. of bitstreams: 1 3391.pdf: 9156638 bytes, checksum: 0de8724bcb52a60114f5d3639d17f212 (MD5) Previous issue date: 2010-08-11<br>Financiadora de Estudos e Projetos<br>Molecular biology and genetic engineering have been deployed widely in recent years, several protocols have been established, presenting new methodologies capable of altering the genetics of bacterial strains industrial interest. This research had as main objectives: (1) the construction of the following plasmids: p&#61636;lat, pAMB4 and pAMB3RpoZneo, (2) the production o
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Godinho, Irina Sofia Marques. "Production of fish protein hydrolysates by a marine proteolytic strain." Master's thesis, ISA, 2013. http://hdl.handle.net/10400.5/6475.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The preparation of fish protein hydrolysates by a fermentative process is an alternative to classical preparation using added proteolytic enzymes, taking advantage of the wide spectrum of proteolytic enzymes produced by microorganisms and increasing the complexity of the peptide mixture obtained. Thus, the objective of this work was to prepare fermentative protein hydrolysates (FPH) from a commercial cod protein hydrolysate (CPH) using an indigenous marine proteolytic strain. The bacterial growth was performed in liquid cult
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Bartošová, Jitka. "Stanovení celkové antioxidační aktivity čajových nálevů vybraných druhů čajů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216489.

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This thesis deals with the total antioxidant activity (TAA) evaluation of various sorts of tea (green, black, half-fermented, white, mate, rooibos and herbal) depending on the process and time of their treatment. The main emphasis is put on testing a new method of measuring the total antioxidant activity by flow coulometry. The results acquired by this method are compared to the results of the chemiluminescent Trolox equivalent antioxidant capacity (TEAC) method which is a standard for measuring the total antioxidant capacity in various materials and raw materials. The work discusses the reaso
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Yu, Jiun-Da, and 余俊達. "Study of SOD activity production using yeast fermentation." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/f328a6.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>105<br>Unhealthy diet, poor living environment and stress will trigger production of large amounts of free radicals in body. Superoxide dismutase (SOD) can help to get rid of the extra free radicals in human body and thereby to prevent diseases and aging. There are common by two types of SOD. One is called Cu-Zn-SOD. It presents in intermembrane space (IMS) of mitochondria and eukaryotes. The other one is called Mn-SOD which is in the mitochondrial matrix and bacteria. Most SOD sold in the current market’s is either Cu-Zn-SOD isolated from bovine red blood cells, or
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Huang, Jhih-Kai, and 黃致凱. "The types and activity of protease during sufu fermentation." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/41776618378201622430.

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碩士<br>國立嘉義大學<br>生化科技研究所<br>97<br>The pH of fermentation broth keep at 5.4~5.8 during white and aged sufu fermentation. The maximm protease activity was 343U, it appeared at the 50th day in aged sufu fermetation, but it shows constantly about 50~100 U in white sufu fermetation. The accumulated protease activity of the former is three-fold high than of the latter. The types of protease were classified with specific proteas inhibitors EDTA, PMSF, IAA and DANMEL. The fermentation broth of aged sufu shows more than 80 % protease activity from metallo- and serine protease activity, and about 20 % fr
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Su, Yin-Jhih, and 蘇殷只. "Influence of fermentation conditions on the activity of Lactobacillus reuteri." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/62754082783923622174.

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碩士<br>義守大學<br>生物技術與化學工程研究所碩士班<br>99<br>Lactic acid bacteria are kinds of probiotics bacteria that widely exist in nature and are usually cultivated on MRS broth medium. MRS broth medium is very expensive, so we hope to use more economic and efficient combination of cheaper medium to substitute for the MRS broth medium. According to experimental results, the carbon and nitrogen sources are the important factors for fermentation by Lactobacillus reuteri. Therefore, we chose granulated sugar as the carbon source and yeast extract as the nitrogen source. The maximum biomass is 3.10 g/L on granulat
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Chen, Hsiao-ching, and 陳曉菁. "Antimicrobial activity of xylooligosaccharide fermentation broth using Bifidobacterium and Propionibacterium." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/75729762888311848125.

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碩士<br>靜宜大學<br>食品營養學系<br>90<br>Abstract In the recent years, the probiotic properties of oligosaccharides have been gradually taken seriously include improving the intestinal functions. Oligosaccharides can stimulate the growth of Bifidobacteria, the metabolites of Bifidobacteria can inhibit the growth of some pathogens, and thus improve the intestinal functions. Besides Bifidobacteria, Propionibacteria also has the antimicrobial effect on pathogen. Therefore, the potential of Propionibacterium spp. as probiotics. This paper will discuss, the effect of oligosaccharide, serving as the
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Chen, Shi Han, and 陳詩涵. "The Influence of Biological Activity in Licorice Extract after Aspergillus Fermentation." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/grnab9.

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Chang, Fu-Shiang, and 張福祥. "Measurement of Tea Fermentation Degree and the Activity of Immobilized Tannase." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/18297927977815060627.

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博士<br>國立臺灣大學<br>生物產業機電工程學研究所<br>96<br>Quality has become the major concerns of the tea industry in Taiwan, especially for its famous oolong tea. Between unfermented Japanese green tea and fully fermented western black tea, oolong is a partial fermented tea and the degree of tea fermentation is very critical for the quality. However, due to some technical difficulties and limits, no official or even practical methods have been proposed for the measurement. Since tea fermentation is an aerobic bioprocess, this study developed a tool to measure the redox potential of tea infusion and found tha
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林君泰. "Effect on cellulase activity by mixed culture of solid state fermentation." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/41179616770977581691.

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賴鍵賢. "Herbicidal activity of the fermentation liquid Streptomyces isolate S4、S7、S9." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/40886856327664483809.

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碩士<br>國立嘉義大學<br>農藝學系研究所<br>101<br>Abstract Weeds are often the major harassment when it comes to a farming production management. Chemical-herbicides are the main management tool for the weed control. However, the serious impact to the environment and the drug resistance problems are gradually appears. To maintain the safety for human-beings and animals, as well as farming ecosystem, it is an important issue to develop bioherbicides. In this study, surface soil were collected from Kaohsiung, Taichung, Chiayi and Nantou city in Taiwan and screened for herbicidal activities of Streptomyces
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Hsieh, Wan Ju, and 謝宛儒. "Antioxidant activity and development of natto-chickpeas by Bacillus subtilis fermentation." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/7v9n2d.

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碩士<br>國立嘉義大學<br>食品科學系研究所<br>106<br>Natto, a special kind of fermentation foods, is able to effectively help preventing from the happening of various chronic diseases, in that its nutrients include the nutrition of soybeans, also the GBE nutrition of fermentation products. What’s more, Chickpea, a popular kind of beans which contains a host of nutritional values, has been confirmed that its nutritional level is higher than other types of beans. This study utilizes chickpeas as matrix, using Bacillus subtilis natto for solid state fermentation of chickpeas so as to improve the antioxidant activi
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Chang, Tsung-Min, and 張淙閔. "Antioxidant activity of Monascus-fermented dehulled adlay by liquid-state fermentation." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5541014%22.&searchmode=basic.

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碩士<br>國立中興大學<br>獸醫學系暨研究所<br>107<br>Excessive oxidation in the human body increases the risk of chronic diseases such as cardiovascular disease、cancer . With the advancement of technology in the times, people are paying more and more attention to health and health, and the demand for various types of healthy foods is gradually increasing. The use of Monascus and adlay as Chinese herbal medicine、food、wine has been used for centuries in history, and it has been pointed out in past studies that both Monascus and dehulled adlay have antioxidant properties. Can reduce the risk of cardiovascular dise
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