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Dissertations / Theses on the topic 'Fermented food'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Obinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.

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Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. Uncontrolled fermentation increases the variability in quality and safety of akamu. This study was aimed at the controlled fermentation of akamu with selected lactic acid bacteria (LAB), investigation of the probiotic potential of the LAB and the effect of variation in production method on the product quality and sensory properties. PCR-DGGE analysis of traditional akamu samples revealed LAB community dominated by Lactobacillus fermentum, L. plantarum, L. delbrueckii subsp. bulg

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2

Robinson, R. K. (Richard Kenneth). "Studies of traditional cheese and fermented milks." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52465.

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Dissertation 'consists of a selection of 71 publications produced over the period 1975-2001, which were drawn from the more complete list of 198 original research papers, review articles and books published over the same period' -- declaration.<br>Thesis (PhD Food Sc )--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes in use today were being practised, in some form or other, by the Roman legions as they marched across Europe and beyond. Certainly they were familiar with the basic techniques of fermentation, a

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3

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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4

Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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5

Oro, Lucia. "Role of yeast bioactive compounds in food and fermented beverages." Doctoral thesis, Università Politecnica delle Marche, 2014. http://hdl.handle.net/11566/242761.

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Negli ultimi anni le molecole bioattive con attività antimicrobica come tossine killer, batteriocine e agenti antifungini sono state impiegate per ridurre o inibire la crescita e lo sviluppo di funghi, lieviti e batteri indesiderati in alternativa o in combinazione con i composti sintetici antimicrobici negli alimenti e nelle bevande fermentate. La presente ricerca riguarda il ruolo e la caratterizzazione di molecole bioattive prodotte da lieviti appartenenti alle specie Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus. Dopo la caratt

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6

Arkoudelos, John S. "Microbial associations of Greek meat, with special emphasis on fermented sausages." Thesis, University of Bath, 1992. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332314.

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7

Shayo, Nicholas B. "Studies on the preservation of mbege an indigenous fermented beverage in Tanzania." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333427.

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8

Lo, Ying-Chu. "Evolution of Penicillium fungi : Adaptation and Degeneration in Fermented Food Environments." Thesis, Université Paris-Saclay (ComUE), 2019. http://www.theses.fr/2019SACLS127.

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La domestication est un modèle idéal pour étudier les processus évolutifs car elle implique des événements d'adaptation récents avec une sélection forte. Les champignons sont de bons organismes modèles pour étudier la domestication et plus généralement l’adaptation, grâce à leurs petits génomes et leur facilité de manipulation. Ils sont utilisés depuis longtemps pour la transformation alimentaire, par exemple P. camemberti et P. roqueforti pour la fabrication du fromage, et la levure Saccharomyces pour la fermentation du vin et de la bière. Chez ces champignons, des caractéristiques bénéfiques

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9

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.<br>"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.

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10

Shirako, Saki. "Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates." Kyoto University, 2020. http://hdl.handle.net/2433/253335.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第22499号<br>農博第2403号<br>新制||農||1077(附属図書館)<br>学位論文||R2||N5279(農学部図書室)<br>京都大学大学院農学研究科応用生物科学専攻<br>(主査)教授佐藤健司, 教授菅原達也, 准教授豊原治彦<br>学位規則第4条第1項該当

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11

Damin, Maria Regina. "Efeito da suplementação do leite com hidrolisado de caseína e com proteína concentrada de soro na obtenção de leites fermentados contendo probióticos." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11112016-112019/.

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Os produtos lácteos probióticos e/ou simbióticos são líderes dentro do mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As bactérias probióticas apresentam crescimento lento no leite. O uso de co-culturas e a suplementação do leite são técnicas para superar esta dificuldade. O presente trabalho teve como objetivo verificar as condições de crescimento de Lactobacillus rhamnosus e Lactobacillus acidophilus em c

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12

Piette, J. P. Gabriel (Jean-Paul Gabriel). "Heat treatment of staphylococcal enterotoxins B and C2 in extract from fermented sausage." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66174.

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13

Arendse, Garron Mark. "Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51906.

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Thesis (MSc Food Sc)--Stellenbosch University, 2000.<br>ENGLISH ABSTRACT: Maas is a traditional fermented milk drink of the indigenous people of Southern Africa and can thus be used to uplift the nutritional status of the South African population, especially for the lower income groups. Furthermore, the problem of lactose intolerance among the Black population can also be addressed by the consumption of Maas. The objective of this study was to screen mesophylic lactic acid bacterial strains (25 in total) from the University of Stellenbosch Food Science Culture Collection for suitable met

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14

Spengler, C. J. "PCR-RFLP typification of microbes used in the production of a fermented fish product." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52397.

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Thesis (MScFoodSc)--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: The preservation of various fresh fish products is achieved by either smoking, salting, canning, freezing or fermenting a highly perishable raw product. Since many of these facilities are not readily available, the use of fermentation as a means of preserving the product has been extensively practiced. However, the fermentation of fish is a time consuming practise and only by accelerating the process would it be possible to ensure the production of a more cost effective and readily available safe end-product. The q

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15

Greene, Jeffrey Lynnette. "Characterization of Naturally Occurring Fruity Fermented Off-flavor in Peanuts Using Descriptive Sensory, Consumer, and Instrumental Analyses." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-06192007-175623/.

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Peanuts are a valuable agricultural commodity and roasted peanut flavor is the driving force for consumer purchase and consumption. The development of off-flavors is a major concern to the peanut industry and physiological differences (i.e. oil and sugar content) among the different maturity classes can influence the presence and/or absence of specific flavors. Fruity fermented (FF) is a common off-flavor found in peanuts and is developed when peanuts are cured at excessive temperatures (>35ºC). Previous literature has characterized FF off-flavor using descriptive sensory analysis; however, th

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Dunn, Helen Diane. "Characterisation of exopolysaccharides from thermophilic strains of lactic acid bacteria and their relationship to the texture of fermented milk." Thesis, University of Huddersfield, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.247393.

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17

Khem, Sarim. "Development of model fermented fish sausage from New Zealand marine species." Click here to access this resource online, 2009. http://hdl.handle.net/10292/807.

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Three New Zealand marine species, hoki (Macruronus novaezealandiae), kahawai (Arripis trutta) and trevally (Pseudocaranx dentex) were used to develop model fermented fish sausage. The formulation comprised fish mince, carbohydrate, minced garlic and salt in a mass ratio of 1 (fish): 0.15: 0.05: 0.03, respectively. The carbohydrate source was cooked rice or glucose. (Endogenous lactic acid bacteria (LAB) failed to ferment rice). Folate was also added to the mixture as a factor. The mixtures were extruded into 50 mL plastic syringes, where the needle end of the barrel had been excised by la

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Hari, Sadu. "Physico-chemical characteristics of shrimp feeds compounded from a few fermented feed ingredients." Thesis, Central Marine Fisheries Research Institute, 2000. http://eprints.cmfri.org.in/11065/1/Hari%20Sadu.pdf.

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In the recent years, there has been a rapid development in the field of fisheries especially with reference to aquaculture. India has vast fisheries resources with a total EEZ (Exclusive Economic Zone) of 2.02 million square kilometers and a coastline of 8047 kilometers. The total riverine length is above 29,000 square kilometers. The lentic water bodies include lakes, ponds, tanks, reservoirs, bheels, bans, jheels,etc,which are estimated to be nearly 1.29 lakh hectares in area. The rivers upon joining the sea form large areas of brackish water estuaries. The area suitable for brackishwater fi

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19

Chaveesuk, Ravipim. "Accleration of fish sauce fermentation using proteolytic enzymes." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539.

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First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish sp

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20

Laixuthai, Parichart. "A critical study of the production of nampla (Thai fish sauce)." Thesis, Federation University Australia, 1997. http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/164970.

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21

Lubbe, Beatrix. "Characterisation and utilisation of microbes in the production of fish sauce and paste." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51649.

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Thesis (MSc Food Sc )--Stellenbosch University, 2000.<br>ENGLISH ABSTRACT: Fermented fish products are popular food products mainly consumed and produced in Southeast Asia. These products are not produced in South Africa, and those available to the public are imported. The main action during the production and fermentation of this sort of product, is that of proteolysis, either by the bacteria or enzymes naturally present in the fish. The prevalent microbes present in six fermented fish samples from Bangkok (Thailand) and seven from Khon Kaen (Thailand), were determined, and using nume

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22

Schutte, Lionie Marie. "Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80020.

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Thesis (MSc Food Sc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: A wide variety of traditionally and commercially fermented milks are commonly consumed in various countries of Sub-Saharan Africa. Commercially fermented milk is produced on an industrial scale according to well-managed, standardised production processes and starters are used to initiate fermentation. Traditionally fermented milk is prepared domestically and fermentation occurs spontaneously at ambient temperatures. Lactic acid bacteria (LAB) are responsible for milk fermentation during which they convert the milk carboh

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Gaudioso, Giulia. "Achieving health promoting gut microbiome modulation through sustainable, nutritious and healthy foods." Doctoral thesis, Università degli studi di Trento, 2022. http://hdl.handle.net/11572/331878.

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The global pandemic of diet-related non-communicable diseases and the fact that global food production represents one of the largest contributors to greenhouse gas emissions, have identified unhealthy and unsustainably food chains as a major societal health challenge and a risk to ecosystem stability. This thesis aimed to investigate if digestion of nutritious, less highly processed foods could lead to health-promoting changes in the gut microbiota. Our modern Western-style diet (MWD) is characterized by high intake of extremely processed foods, which contain significant concentrations of infl

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24

Summerfield, John. "The effect of naturally fermented vegetable nitrites on the color of vacuum packaged fresh pork." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/14832.

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Master of Science<br>Food Science<br>Terry Houser<br>The objective of this research was to evaluate the effect of natural nitrites on objective color of vacuum packaged fresh pork. Sections of longissimus dorsi muscle (approximately 18 cm) were injected with solutions containing 0, 3, 6, 9 or 12 ppm of natural nitrite. Sections were sliced into chops (2.54 cm) and individually vacuum packaged. Raw chop surface L*, a* and b* values were measured at 1, 5, 15 and 30 days post packaging. At 1, 15 and 30 days post packaging chops were cooked and surface L*, a* and b* values were measured. Hue

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Cerff, Jeanne. "Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.

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Thesis (MSc)--Stellenbosch University, 2002.<br>ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk fo

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Collins, Kathy Flynt. "THE USE OF LACTOBACILLUS SALIVARIUS L28 AS A BIOPROTECTIVE CULTURE IN DRY FERMENTED SAUSAGES." UKnowledge, 2017. https://uknowledge.uky.edu/animalsci_etds/78.

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A challenge study to validate a 5 log10 CFU/g reduction of non-O157 Shiga-toxin producing Escherichia coli (STEC) in dry fermented sausage (DFS) was performed. A 4.49 ± 0.474 log10 CFU/g was achieved over two trials. The results indicated that the process was not effective in reducing the pathogen to the level required of most pathogens by the USDA. Lactobacillus salivarius L28 (L28) was screened in vitro for the ability to inhibit STEC utilizing the paper disk diffusion method. This strain is a known bacteriocin producer. The results revealed that L28 would be a good candidate for use as a pr

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Ntsame, Affane Armelle Lyvane. "Impact of environmental factors on the metabolic profiles of Kefir produced using different Kefir grains and subsequent enrichment of Kefir prepared with mass cultured grains." Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20395.

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Thesis (PhD Food Sc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: The fermentation of milk has been known for millennia and leads to nutritious and prolonged shelf-life dairy products. In Southern Africa, traditional fermented dairy products have the same value as local staple foods and are consumed as a part of or as a whole meal. However, the retail price and the technology make many commercialised fermented dairy products unaffordable to the majority of the population. There is thus a need for a healthy nutritious low-cost easily prepared fermented dairy product. A product that

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Innocent-Ukachi, Adanma Chinedum. "Microbial population dynamics and impact on hydrolysis of phytate and phenolic compounds during fermentation of ogi, an indigenous fermented cereal product." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/32615/.

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Ogi is a fermented food made from maize, sorghum or millet which serves as complementary food for infants and breakfast for adults in Nigeria, West Africa. This study characterized the microbial diversity of maize and sorghum grains and ogi produced by their natural fermentation in an attempt to understand the roles of the key microbial species and the impact of the population dynamics and selected species on changes in nutritional composition and aroma notes of ogi during fermentation. A combined approach of culture dependent and culture independent methods of analysis was applied to investig

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Zheng, Yifeng. "Studies on biological activities of low dose of phenethylamine from hot water extract of Chlorella pyrenoidosa." Doctoral thesis, Kyoto University, 2020. http://hdl.handle.net/2433/259745.

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京都大学<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第22849号<br>農博第2432号<br>新制||農||1082(附属図書館)<br>学位論文||R2||N5309(農学部図書室)<br>京都大学大学院農学研究科応用生物科学専攻<br>(主査)教授佐藤健司, 教授澤山茂樹, 教授菅原達也<br>学位規則第4条第1項該当<br>Doctor of Agricultural Science<br>Kyoto University<br>DGAM

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Andersson, Max, and Eric Öhman. "Konsumtionsval, uppfattningar och inställningar : vad utgör studenters attityder till fermenterade drycker?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-19625.

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Fermentering av livsmedel är något som människan gjort sedan de första mänskliga civilisationerna. Dessa uråldriga metoder används än idag och fermenterade drycker har under senare årtionden fått en ökad acceptans världen över och anses idag vara en trend. Syftet är att studera studenters attityder till fermenterade drycker med låg eller ingen alkoholhalt, med fokus på kännedomen om denna typ av drycker, varför och när dessa konsumeras, samt vid vilka sammanhang/tillfällen. I studien har en kortare inledande enkät distribuerats till studenter vid Högskolan Kristianstad, vilken följts av indivi

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ANGRI, MATTEO. "FOOD SAFETY AND QUALITY IN DEVELOPING COUNTRIES: THE ROLE OF LACTIC ACID BACTERIA." Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10797.

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La sicurezza e la qualità degli alimenti sono tutt’ora un problema critico per i paesi in via di sviluppo. Le diete a basso contenuto di acido folico, per esempio, possono causare gravi problemi di salute, soprattutto nei bambini. Gravi disturbi legati al tubo neurale (DTN) nei neonati possono derivare infatti da madri che hanno insufficiente apporto di acido folico (400-600 g / giorno) durante il periodo di gravidanza. Inoltre, se non adeguatamente protetti o trattati, I prodotti alimentari possono essere vettori di funghi e batteri patogeni rappresentando una fonte potenziale di malattie per

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ANGRI, MATTEO. "FOOD SAFETY AND QUALITY IN DEVELOPING COUNTRIES: THE ROLE OF LACTIC ACID BACTERIA." Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10797.

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La sicurezza e la qualità degli alimenti sono tutt’ora un problema critico per i paesi in via di sviluppo. Le diete a basso contenuto di acido folico, per esempio, possono causare gravi problemi di salute, soprattutto nei bambini. Gravi disturbi legati al tubo neurale (DTN) nei neonati possono derivare infatti da madri che hanno insufficiente apporto di acido folico (400-600 g / giorno) durante il periodo di gravidanza. Inoltre, se non adeguatamente protetti o trattati, I prodotti alimentari possono essere vettori di funghi e batteri patogeni rappresentando una fonte potenziale di malattie per

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Zare, Fatemeh. "Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of the microbial, physical and sensory properties of supplemented products after production during storage." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104780.

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1-4% of pulse fractions including pea protein and fiber, chickpea and lentil flour as well as soy flour and protein concentrate were selected and characterized. As preliminary results the functional properties of pulse ingredients are varied upon their protein content and pH of the food carrier. Orange juice, apple juice, yogurt and two probiotic fermented milk were selected for supplementation. 1% and 2% pulse fractions gave comparable results in terms of turbidity, cloud and visual stability, color and sensory attributes for both orange and apple juices beverages. All supplements improved th

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Dias, Cristina Isabel Barata. "Avaliação microbiológica e físico-química de três tipos de enchidos com e sem a adição de aditivos alimentares." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/15361.

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Dissertação de Mestrado em Segurança Alimentar<br>Este trabalho teve como objetivo avaliar e comparar as características microbiológicas e físico-químicas de alguns enchidos portugueses, nomeadamente Chouriço da Beira Baixa, Mouro e Farinheira, nos quais o aspeto diferenciador é a utilização ou não de fórmulas de aditivos alimentares próprios para produtos cárneos. Foram realizadas análises microbiológicas e físico-químicas. As análises efetuadas foram contagens de Aeróbios totais a 30 ºC, de Enterobacteriaceae, de bolores e leveduras, medição da atmosfera protetora, determinação da cor, do p

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CAVALCANTI, Mônica Tejo. "Utilização das sementes da faveleira (Cnidoscolus phyllacanthus (Mart.) Pax et K. Hoffm. ) em produtos alimentícios." Universidade Federal de Campina Grande, 2011. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1812.

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Submitted by Maria Medeiros (maria.dilva1@ufcg.edu.br) on 2018-09-26T12:11:35Z No. of bitstreams: 1 MÔNICA TEJO CAVALCANTI - TESE (PPGEP) 2011.pdf: 2255439 bytes, checksum: 0e510f13d928fddf70d15a75c8ec9a0b (MD5)<br>Made available in DSpace on 2018-09-26T12:11:35Z (GMT). No. of bitstreams: 1 MÔNICA TEJO CAVALCANTI - TESE (PPGEP) 2011.pdf: 2255439 bytes, checksum: 0e510f13d928fddf70d15a75c8ec9a0b (MD5) Previous issue date: 2011-09-26<br>A faveleira (Cnidosculus phyllacanthus Pax. et K. Hoffm.) é uma Euforbiácea que possui amêndoas com grande potencial para exploração, sendo rica em óleos e pro

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Liserre, Alcina Maria. "Microencapsulação de Bifidobacterium lactis para aplicação em leites fermentados." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26042016-181206/.

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Bifidobacterium spp. são microrganismos probióticos que podem ser incorporados em produtos alimentícios. Entretanto, para que seus efeitos benéficos à saúde humana ocorram, é necessário que o número de células viáveis na hora do consumo seja, no mínimo, 106UFC/g. As bifidobactérias são sensíveis à elevada acidez e, por isso, torna-se necessária a busca por métodos que possam proteger a integridade da célula, sendo um deles a microencapsulação. Em uma primeira etapa do trabalho, Bifidobacterium lactis foi encapsulado em micropartículas de alginato e alginato modificado (alginatoquitosana, algin

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Hellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

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Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. Bakteriekulturen kan sedan ympas vidare för tillverkning av yoghurt.Syfte: Syftet med studien är framställning och vidareympning samt sensorisk och mikrobiologisk karaktärisering av termofil gårdskultur från obehandlad mjölk. Vidareympningen avser framställning av yoghurt fermenterad av gårdens eg

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Van, Wyk Juliette. "The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51989.

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Thesis (MSc Food Sc )--Stellenbosch University, 2000.<br>ENGLISH ABSTRACT: The rapid urbanisation of the African population has led to the establishment of large low-income communities in and around almost every major town and city in South Africa. Several factors prevent these people from producing or obtaining their traditional fermented milk drink, Maas (Amasi), often resulting in the occurrence of malnutrition in low-income urban African communities. A product with the potential to satisfy the demand for a fermented milk product is Kefir. Kefir, a self-carbonated fermented milk, is

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Saccaro, Daniela Marques. "Efeito da associação de culturas iniciadoras e probióticas na acidificação, textura e viabilidade em leite fermentado." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-01102008-161512/.

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O presente trabalho tem como objetivo estudar o perfil de acidificação e a inter-relação entre Streptococcus thermophilus TAO, Lactobacillus delbrueckii subsp. bulgaricus LB340, Lactobacillus acidophilus LAC, Lactobacillus rhamnosus LBA, Bifidobacterium lactis BL04 como culturas associadas em leite fermentado. Cinco leites fermentados foram preparados, sendo a composição das co-culturas a variável estudada. O perfil de acidificação foi monitorado e os parâmetros cinéticos, calculados. Os produtos foram submetidos às análises físico-químicas e microbiológicas durante o armazenamento a 4°C. As a

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Bui, The Truong, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "A study of Vietnamese soy sauce fermentation." THESIS_CSTE_CAFR_Bui_T.xml, 2003. http://handle.uws.edu.au:8081/1959.7/635.

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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently go

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Di-tanno, Marilisa Flavia Pereira. "Influência da tempertura, tempo e concentração de pectinase na textura, rendimento e características físico-químicas da mandioca (Manihot esculenta C.) durante fermentação." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-03072002-174015/.

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Pubagem é o processo de fermentação natural de raízes de mandioca para produção de puba, um alimento tradicional nas regiões Norte e Nordeste do Brasil. Além da fermentação lática, uma ação combinada da pectina-metil-esterase endógena e enzimas microbianas despolimerizantes causa o amolecimento das raízes, que é importante para sua completa desintegração. No entanto, o reconhecimento do ponto final de fermentação e as condições que propiciam puba de boa qualidade não são completamente esclarecidos. O objetivo do trabalho foi estudar a influência da temperatura de fermentação e da adição de enz

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McNeil, Jennifer Michelle. "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES." UKnowledge, 2019. https://uknowledge.uky.edu/animalsci_etds/102.

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The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed. Results of the first study validate

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Bogsan, Cristina Stewart Bittencourt. "Efeito do leite probiótico fermentado na resposta imune celular em cólon de camundongos BALB/c." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11062013-103353/.

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O principal crescimento na indústria de alimentos funcionais corresponde ao dos produtos probióticos e prebióticos. A literatura mostra efeitos imunomoduladores de certas cepas probióticas, contudo, os resultados são às vezes controversos e os mecanismos implicados ainda são pouco elucidados. Sabe-se, no entanto que algumas cepas de probióticos aumentam significantemente a liberação de IL-10 e γ-INF modulando a resposta imune, além destas respostas serem de forma mais branda relacionada às bactérias Gram-positivas probióticas do que às Gram-positivas patogênicas. O presente trabalho teve

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Gies, Magali. "Conception d’un aliment fonctionnel céréalier probiotique, enrichi en caroténoïdes et phytostérols : stabilité, bioaccessibilité et absorption intestinale des composés liposolubles." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG063.

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Face aux pathologies de malnutrition en croissance exponentielle en particulier dans les pays du Sud, le développement d’aliments fonctionnels à base de céréales fermentées représente une alternative aux produits laitiers déjà commercialisés. L’incorporation, la stabilité de composés bioactifs liposolubles tels que les caroténoïdes et les phytostérols, ainsi que leur devenir lors de la digestion gastro-duodénale doivent être étudiés afin de démontrer le potentiel nutritionnel de ce nouvel aliment. En effet, il est connu que les phytostérols diminuent la biodisponibilité des caroténoïdes. Le pr

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Dias, Igor Alexandre da Silva. "Aplicação de culturas microbianas autóctones na produção de enchidos tradicionais do Alentejo e da Beira Baixa." Doctoral thesis, Universidade de Évora, 2018. http://hdl.handle.net/10174/23437.

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A utilização de culturas de arranque poderá contribuir para a melhoria da qualidade e segurança dos enchidos. O objetivo deste trabalho foi avaliar os efeitos de diferentes culturas de arranque nas características físico-químicas, microbiológicas, reológicas e sensoriais e nos teores de aminas biogénicas de paios de porco preto, do Alentejo, e painhos da Beira Baixa, produzidos em ambiente industrial. Inocularam-se culturas puras de Staphylococcus equorum 5MSA4, S. equorum S2M7, Lactobacillus curvatus L2B2 e L. sakei CV3C2 e culturas mistas de levedura 2RB4, S. xylosus CECT7057, L. sakei CECT7

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Weschenfelder, Simone. "Elaboração e avaliação físico-química e microbiológica de produtos lácteos obtidos a base de kefir." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/142254.

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A crescente busca por uma alimentação mais saudável e com valor agregado aumenta a necessidade de desenvolvimento de pesquisas que visem não só conhecer os alimentos, como também desenvolver e caracterizar novos produtos. Assim é fundamental que profissionais da área técnica que atuam em indústrias de alimentos e em institutos de pesquisa, trabalhem em conjunto com os profissionais da área da saúde, contribuindo para a prevenção de doenças e promoção da saúde da população. O objetivo geral do estudo foi elaborar e avaliar a atividade antibacteriana in loco de derivados lácteos elaborados a par

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Lucatto, Juliana Nunes. "Produção e caracterização de iogurte simbiótico sabor banana, obtido a partir de leite de vaca e de cabra, cultura probiótica e polpa de banana verde." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/1224.

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CNPq<br>A crescente procura dos consumidores por alimentos que, além das funções básicas de nutrição, exercem efeitos benéficos à saúde, tem estimulado os pesquisadores e as indústrias alimentícias a desenvolverem produtos lácteos funcionais. Nesta classe, atenção especial tem sido dada ao desenvolvimento de iogurtes com propriedades probióticas e prebióticas, denominados de simbióticos. Inúmeros mecanismos têm sido propostos para tentar explicar os benefícios do consumo dos produtos lácteos simbióticos, dentre eles a capacidade que os micro-organismos probióticos têm de produzir ácido linolei

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CARDINALI, FEDERICA. "Fermented foods: from tradition to innovation." Doctoral thesis, Università Politecnica delle Marche, 2018. http://hdl.handle.net/11566/253066.

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La fermentazione è uno dei metodi più antichi utilizzati nella conservazione degli alimenti, caratterizzata da una conversione lenta dei composti organici mediata da microrganismi o enzimi di origine vegetale o animale. I cibi fermentati sono fortemente legati alla cultura e alla tradizione di un paese soprattutto nelle aree rurali. Il processo fermentativo migliora il valore nutrizionale degli alimenti, le caratteristiche organolettiche, l’accettabilità e l’appetibilità per i consumatori e prolunga la shelf life dei prodotti stessi. Il presente lavoro di Dottorato di Ricerca ha avuto l’obiet

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Moktan, Bijoy. "Microbiology of some legume-based traditional fermented foods of India." Thesis, University of North Bengal, 2009. http://hdl.handle.net/123456789/1313.

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Mavhungu, Julia. "Isolation and characterization of lactic acid bacteria from "ting" in the Northern Province of South Africa." Pretoria : [s.n.], 2005. http://upetd.up.ac.za/thesis/available/etd-02142007-172110.

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