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Rozprawy doktorskie na temat „Cheese fermentation”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Fairbrother, Paul. "The fermentation of cheese whey by Lactobacillus helveticus." Thesis, University of South Wales, 1991. https://pure.southwales.ac.uk/en/studentthesis/the-fermentation-of-cheese-whey-by-lactobacilius-helvecticus(32b72e44-3d2a-4fcb-85d4-9b34263bd05e).html.

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The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphate complex. Solubilisation was achieved both by acidification and use of the sequestering agent EDTA. Optimisation of L. helveticus growth in whey permeate was carried out using factorial design, as opposed to a traditional univariate approach. Using this technique, the variation of specific growth r

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2

Vaca, Mier Mabel. "Biconversion of cheese whey into fuels and solvents." Thesis, McGill University, 1985. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=64481.

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Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." Thesis, View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.

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Commercial flavour-enhancing enzymes were delivered in an encapsulated form to accelerate Cheddar cheese ripening. Polymers such as alginate, chitosan and k- Carrageenan were screened to be used as encapsulant material for microencapsulation of the commercial protease enzyme, Flavourzyme®. Alginate was found to be a suitable polymer for Flavourzyme encapsulation using the Inotech® encapsulator while _-Carrageenan and chitosan were too viscous for extrusion through the encapsulator nozzle. Gelling of alginate-Flavourzyme microcapsules in 0.1M CaCl2 resulted in poor encapsulation efficiency (ran

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Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.

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Thesis (Ph.D.)--University of Western Sydney, 2007.<br>A thesis submitted to the University of Western Sydney, College of Health and Science, Centre for Plant and Food Science, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliographical references.

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Jawad, Emad. "Technological benefits and potential of incorporation of probiotic bacteria and inulin in soft cheese." Thesis, University of Plymouth, 2016. http://hdl.handle.net/10026.1/4377.

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There is an increasing consumer demand for dairy products which are safe and free from additives. Microbial starter strains, in combination with other factors, were studied for their contribution to the control of unwanted microbes, and maintaining the quality of soft cheese. The technological and functional characteristics of the starter culture strains Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, and probiotic bacterial strains Bifidobacterium animalis subsp. lactis BB12, Lactobacillus acidophilus LA-5 and Lactobacillus casei Shirota were investigated. The tests i

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6

Silva, Ana Marisa Oliveira da. "Production of polyhydroxyalkanoates from cheese whey - pH effect on the acidogenic fermentation stage and nutrient needs of the culture selection stage." Master's thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/10909.

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Campos, Joana Coutinho. "SCFA production through acidogenic fermentation of industrial waste." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/12486.

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Mestrado em Biotecnologia - Biotecnologia Industrial e Ambiental<br>Polyhydroxyalkanoates (PHA) production from industrial wastes and open mixed cultures (OMC) is a way to reduce process costs. OMC produce PHA from short-chain fatty acids (SCFA), which composition determines the final composition of the polymer and consequently its characteristics. So it is important to understand which operational conditions influence SCFA production during acidogenic fermentation of industrial wastes such as hardwood sulphite spent liquor (HSSL) and cheese whey. This work began with the evaluation of the ac

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Cruz, Rafaela Alexandra Palma. "Study of acidogenic fermentation conditions for VFAs production." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14907.

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Mestrado em Biotecnologia<br>The acidogenic fermentation is the second phase of anaerobic digestion. Volatile fatty acids (VFAs) are the main products of acidogenic fermentation and can act as substrates for hydrogen or polyhydroxyalkanoates (PHA) production. In this work, mixed microbial cultures (MMC) collected in a wastewater treatment plants were used for acidogenic fermentation of hardwood spent sulphite liquor (HSSL), a by-product of paper and pulp industry, in a continuously stirred tank reactor (CSTR), and cheese whey permeate (CWP) in a sequential batch reactor (SBR) in non-sterile c

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9

Martins, Sandro Roberto Catarino. "Avaliação de fermentados de soro lácteo em relação ao seu poder antimicrobiano no processamento de alface biológica." Master's thesis, ISA, 2013. http://hdl.handle.net/10400.5/6106.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia<br>The main aim of this work was to study the applicability of fermented whey as biopreservative for sanitation of organic lettuce. An industrial starter mixture and two strains of Lactobacillus plantarum were used to study the whey fermentation. It was been found that L. plantarum strains are not the most efficient in the fermentation of this substrate, showing low lactic acid yield. In other side, the industrial culture showed good results with a yield higher than 60%. The assays results showed a

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10

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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11

Li, Xinhui. "Effective Control of Antibiotic Resistance in Cheese and Characterization of a Dairy Enterococcus faecium Isolate Carrying a Persistent, TA-independent Tetracycline Resistance-encoding Plasmid." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308294661.

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12

Rossi, Giulia. "USE OF NATURAL ADDITIVES AS FEED SUPPLEMENTS TO REDUCE THE METHANE EMISSION FROM RUMINANTS." Doctoral thesis, Università degli studi di Padova, 2018. http://hdl.handle.net/11577/3427264.

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Since the ban of antibiotics as growth promoting feed additives by the European Union in 2006, plant extracts and plant secondary metabolites have been considered as an alternative to manipulate the rumen. The term ‘plant secondary metabolite’ is used to describe a vast array of chemical compounds in plants that are not involved in the biochemical processes of plant growth and reproduction. These have been studied and used in medicines and preservation of foods for a substantial time. The technology to assess methane emission in vivo is very slow, expensive, labour intensive and unsuitable f

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13

Carmo, Inês Miguel Troles Duarte do. "Food waste valorization through the production of polyhydroxyalkanoates by mixed microbial cultures." Master's thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/10454.

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Dissertação para obtenção do Grau de Mestre em Engenharia Química e Bioquímica<br>Polyhydroxyalkanoates (PHAs) are polyesters of hydroxyl fatty acids, which are accumulated in microbial cells as carbon/energy reserves. PHAs are bio-based and biodegradable and display a wide range of thermoplastic properties, being a promising alternative to conventional plastics. Presently, industrial PHA production was primarily based on pure microbial cultures. Although this process has high PHA production efficiency, it presents high costs associated with the use of chemically-defined feedstocks, and to

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14

Melo, Marcelo Rodrigues de. "Produção de ácido propiônico em soro de queijo por bactéria do rúmen bovino." Universidade Federal de Viçosa, 2007. http://locus.ufv.br/handle/123456789/5380.

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Made available in DSpace on 2015-03-26T13:52:01Z (GMT). No. of bitstreams: 1 01 - capa_abstract.pdf: 19961 bytes, checksum: e3e176ff7f15c76d6e02eb7f83656fdd (MD5) Previous issue date: 2007-03-19<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>Propionic acid is an organic acid of three carbons that has been mainly used to preserve rations, grains and foods. Alternative strategies for application of propionic acid have been proposed, including their utilization in animal feeds. In this work, 38 bacteria were isolated from the bovine rumen and showed to produce organic acids

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15

Bandeira, Patrícia Raquel Almeida da Silva. "Desenvolvimento de um queijo fresco de cabra com contribuição da fermentação láctica." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3142.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>This work aimed to carry out preliminary studies to develop a fresh goat cheese, with contribution of lactic fermentation, having a sour taste and a spreadable and smooth paste. The experimental tests were carried out in the “Flor de Cardo” dairy, following a Response Surface Methodology experimental design, with two milk-clotting factors, the proportions of coagulant and starter culture The experimental trials were followed by physical-chemical analysis, and cheeses were submitted also to a panel of tasters and to the tex

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16

ARAÚJO, Magno de Souza. "Produção de Etanol Neutro a partir do soro de queijo coalho por destilação convencional." Universidade Federal de Campina Grande, 2013. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/795.

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Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-23T17:25:40Z No. of bitstreams: 1 MAGNO DE SOUZA ARAÚJO - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1004737 bytes, checksum: 823c9cd55043f3a527f64a60fca3efbd (MD5)<br>Made available in DSpace on 2018-05-23T17:25:40Z (GMT). No. of bitstreams: 1 MAGNO DE SOUZA ARAÚJO - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1004737 bytes, checksum: 823c9cd55043f3a527f64a60fca3efbd (MD5) Previous issue date: 2013-12-16<br>Devido às questões econômicas e ambientais, as perspectivas de aumento do consumo de etanol conduzem a busca por

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17

FRIARGIU, MARCO. "Produzione di H2 e CH4 da frazioni biodegradabili di rifiuti urbani e da siero lattiero-caseario." Doctoral thesis, Università degli Studi di Cagliari, 2015. http://hdl.handle.net/11584/266583.

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Nowadays one of the main technical tasks is finding clean and renewable energy sources in order to overtake the dependence from fossil fuels. Bio-hydrogen and bio-methane production are considered interesting energetic alternatives, especially if the biological processes are applied to low cost and widely available substrates such as biodegradable wastes. Anaerobic digestion (AD) is a well-known technology to manage organic waste in an environmentally sustainable way, since it allows to achieve a certain level of stabilization of the organic matter and to exploit the energetic potential of th

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18

Dias, Marina Chagas. "Utilização de diferentes substratos e culturas lácteas comerciais empregadas na produção de bebidas lácteas." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-26092008-135633/.

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Estudou-se a cinética do processo de produção de bebidas lácteas por fermentação mantida a 42°C em sistema descontínuo. As bebidas foram preparadas a partir de uma base láctea de leite desnatado e soro de queijo doce e com substituição parcial realizada com extrato solúvel de soja em pó, utilizando 2 culturas lácticas comerciais, representadas pela cultura tradicional, Streptococcus salivarius subsp. thermophilus e Lactobacillus delbrueckii subsp. bulgaricus e pela cultura contendo organismos probióticos, S. thermophilus, L. bulgaricus, Bifidobacterium e Lactobacillus acidophilus. O processo f

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19

Hebing, Lukas [Verfasser]. "Modeling and Control of Fermentation Processes / Lukas Hebing." Düren : Shaker, 2020. http://d-nb.info/1229779477/34.

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20

Schlepütz, Tino [Verfasser]. "Submerged vinegar fermentation in small scale culture systems / Tino Schlepütz." Aachen : Hochschulbibliothek der Rheinisch-Westfälischen Technischen Hochschule Aachen, 2013. http://d-nb.info/1043612688/34.

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21

Cronje, Christel. "Chemiese karakterisering van die aroma van die heuningbosspesie Cyclopia Genistoides." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2484.

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Thesis (MSc (Chemistry and Polymer Science))--University of Stellenbosch, 2006.<br>Honeybush (Cyclopia spp.) is indigenous to South Africa and consists of more than 20 species of which only a few are used to make a herbal tea with a unique aroma and sweet taste. The aroma of unfermented and fermented honeybush tea differs considerably, indicating that changes take place in the chemical composition of the aroma during the fermentation process. Using a sample enrichment probe (SEP) and gas chromatography-mass spectrometry (GC-MS), the chemical composition of the aroma of unfermented and fer

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22

[Verfasser], Fahrurrozi, and Bernward [Akademischer Betreuer] Bisping. "Microbiological and biochemical investigations of cocoa bean fermentation / Fahrurrozi. Betreuer: Bernward Bisping." Hamburg : Staats- und Universitätsbibliothek Hamburg, 2015. http://d-nb.info/1072713268/34.

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23

Müller, Anja [Verfasser]. "Extraction of 1,3-Propanediol from Fermentation Broth Using Ionic Liquids / Anja Müller." München : Verlag Dr. Hut, 2013. http://d-nb.info/1042308624/34.

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Chala, Bilhate [Verfasser]. "Valorizing by-products from primary coffee processing through anaerobic fermentation / Bilhate Chala." Düren : Shaker, 2020. http://d-nb.info/1220610232/34.

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Carstensen, Frederike [Verfasser]. "In situ product recovery from fermentation processes using reverse-flow diafiltration / Frederike Carstensen." Aachen : Hochschulbibliothek der Rheinisch-Westfälischen Technischen Hochschule Aachen, 2014. http://d-nb.info/1050619811/34.

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Standfest, Thiemo [Verfasser]. "Optimierung und alternative Substrate in der ABE-Fermentation mit Clostridium acetobutylicum / Thiemo Standfest." Ulm : Universität Ulm. Fakultät für Naturwissenschaften, 2013. http://d-nb.info/1038734819/34.

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Giese, Heiner Verfasser], Jochen [Akademischer Betreuer] [Büchs, and André [Akademischer Betreuer] Bardow. "Process Design Aspects for Small-Scale Fermentation Systems / Heiner Giese ; Jochen Büchs, André Bardow." Aachen : Universitätsbibliothek der RWTH Aachen, 2015. http://d-nb.info/1156536383/34.

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Ali, Rowayda [Verfasser], and H. [Akademischer Betreuer] Horn. "Propionic acid production through anaerobic fermentation of food waste / Rowayda Ali ; Betreuer: H. Horn." Karlsruhe : KIT-Bibliothek, 2021. http://d-nb.info/1225401186/34.

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Giese, Heiner [Verfasser], Jochen [Akademischer Betreuer] Büchs, and André [Akademischer Betreuer] Bardow. "Process Design Aspects for Small-Scale Fermentation Systems / Heiner Giese ; Jochen Büchs, André Bardow." Aachen : Universitätsbibliothek der RWTH Aachen, 2015. http://d-nb.info/1156536383/34.

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Eccleston, Robin [Verfasser], and Martin [Akademischer Betreuer] Denecke. "Online analysis and optimisation of the anaerobic fermentation process / Robin Eccleston ; Betreuer: Martin Denecke." Duisburg, 2020. http://d-nb.info/1221061739/34.

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Straub, Melanie [Verfasser]. "Fermentative Acetatproduktion durch Homoacetat-Gärung bzw. Acetacetatbildung / Melanie Straub." Ulm : Universität Ulm. Fakultät für Naturwissenschaften, 2012. http://d-nb.info/1024931129/34.

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Siebler, Flora [Verfasser]. "Scale-up of gas fermentations : modelling tools for risk minimisation / Flora Siebler." Stuttgart : Universitätsbibliothek der Universität Stuttgart, 2020. http://d-nb.info/1210488280/34.

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Zhang, Yanyan [Verfasser]. "Development of novel fermentation systems for the production of nonalcoholic beverages with basidiomycetes / Yanyan Zhang." Gießen : Universitätsbibliothek, 2015. http://d-nb.info/1079792473/34.

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34

Seyfarth, Kerstin [Verfasser]. "Mikrobiologie der Fermentation in NawaRo-Biogasanlagen unter besonderer Berücksichtigung des Abbaus von Propionsäure / Kerstin Seyfarth." Mainz : Universitätsbibliothek Mainz, 2013. http://d-nb.info/1034568213/34.

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35

Setlhaku, Mpho [Verfasser]. "Development of a Novel Two-stage Butanol Production Process: Integrating Continuous and Fed-batch Fermentation / Mpho Setlhaku." Aachen : Shaker, 2014. http://d-nb.info/1053361548/34.

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Siren, Kimmo [Verfasser], and Ulrich [Akademischer Betreuer] Fischer. "Multi-omics Methods to unravel Microbial Diversity in Fermentation of Riesling Wines / Kimmo Siren ; Betreuer: Ulrich Fischer." Kaiserslautern : Technische Universität Kaiserslautern, 2019. http://d-nb.info/118427505X/34.

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Zhu, Xuan [Verfasser], and Bernward [Akademischer Betreuer] Bisping. "Vitamin B12 Production during Tofu Fermentation by Lactobacillus reuteri and Propionibacterium freudenreichii / Xuan Zhu ; Betreuer: Bernward Bisping." Hamburg : Staats- und Universitätsbibliothek Hamburg, 2020. http://d-nb.info/1203301456/34.

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Zempulski, Denise Aparecida. "Produção de ácidos graxos voláteis por fermentação anaeróbia de manipueira e de permeado de soro de queijo." Universidade Estadual do Oeste do Parana, 2013. http://tede.unioeste.br:8080/tede/handle/tede/1913.

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Made available in DSpace on 2017-07-10T18:08:21Z (GMT). No. of bitstreams: 1 Denise A Zempulski.pdf: 2130382 bytes, checksum: 374994e9876ab99db94941e030ce4a28 (MD5) Previous issue date: 2013-02-22<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Cassava is a crop widely throughout the national territory. In 2011, the national production of cassava was estimated at 27.1 million tons, achieving an increase of 9.2% compared to the 2010 harvest. Among the liquid waste processing cassava, cites the Manipueira, it is the water content of the root mass extracted in pressing grated,

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Schaepe, Sebastian [Verfasser], Andreas [Akademischer Betreuer] Lübbert, and Jochen [Akademischer Betreuer] Büchs. "Advances in fermentation process design for recombinant protein production : [kumulative Dissertation] / Sebastian Schaepe. Betreuer: Andreas Lübbert ; Jochen Büchs." Halle, Saale : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2014. http://d-nb.info/1065670052/34.

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Ahmed, Sharif [Verfasser]. "Improving biogas production by sugar beet silage co-fermentation: an approach for on-demand biogas energy / Sharif Ahmed." Ulm : Universität Ulm, 2018. http://d-nb.info/1150301945/34.

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Knabben, Ingo [Verfasser]. "High cell-density fermentations of recombinant microorganisms using a pressurized, pilot-scale bioreactor / Ingo Knabben." Aachen : Hochschulbibliothek der Rheinisch-Westfälischen Technischen Hochschule Aachen, 2010. http://d-nb.info/1015149472/34.

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Küpper, Benjamin [Verfasser]. "Prozessentwicklung zur fermentativen Herstellung von Rhamnolipiden mit Produktabtrennung durch Schaumadsorption / Benjamin Küpper." München : Verlag Dr. Hut, 2017. http://d-nb.info/1147674655/34.

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Elter, Tino [Verfasser], and Thomas [Akademischer Betreuer] Hirth. "Fermentative Herstellung spezifischer Gibberelline mit Fusarium fujikuroi / Tino Elter ; Betreuer: Thomas Hirth." Stuttgart : Universitätsbibliothek der Universität Stuttgart, 2019. http://d-nb.info/1198864168/34.

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Häßler, Thomas Arnt [Verfasser]. "Fermentative Gewinnung von 2,3-Butandiol mit Paenibacillus polymyxa DSM 365 / Thomas Häßler." München : Verlag Dr. Hut, 2014. http://d-nb.info/1052375588/34.

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Diaz, Cecilia N. [Verfasser]. "Investigation of traditional winemaking methods with a focus on spontaneous fermentation and the impact on aroma / Cecilia N. Diaz." Aachen : Hochschulbibliothek der Rheinisch-Westfälischen Technischen Hochschule Aachen, 2014. http://d-nb.info/1059317907/34.

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Heyer, Tanja Vanessa [Verfasser], and Wolfgang [Akademischer Betreuer] Streit. "Development of a Whole Cell Fermentation Process for Glycosylation of Small Molecule Flavonoids / Tanja Vanessa Heyer ; Betreuer: Wolfgang Streit." Hamburg : Staats- und Universitätsbibliothek Hamburg, 2019. http://d-nb.info/120148216X/34.

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Krupp, Michaela [Verfasser]. "Biohydrogen production from organic waste and wastewater by dark fermentation – a promising module for renewable energy production / Michaela Krupp." Aachen : Shaker, 2007. http://d-nb.info/1166513068/34.

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48

Moreno-Zambrano, Mauricio [Verfasser], Marc-Thorsten [Akademischer Betreuer] Hütt, Matthias S. [Gutachter] Ullrich, and Sergio [Gutachter] Grimbs. "Mathematical modeling of cocoa bean fermentation / Mauricio Moreno-Zambrano ; Gutachter: Matthias S. Ullrich, Sergio Grimbs ; Betreuer: Marc-Thorsten Hütt." Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2021. http://d-nb.info/1240902832/34.

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Ghanem-Lakhal, Messaouda. "Contribution a l'etude de l'aptitude du lait de chevre a la fabrication des laits fermentes." Caen, 1987. http://www.theses.fr/1987CAEN2023.

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Le travail a ete aborde dans deux directions: sur laits individuels on a cherche a determiner les correlations eventuelles entre les caracteristiques physico-chimiques du lait et la viscosite du gel lactique; sur laits de melange, il s'est agit d'apprecier l'influence de certains parametres technologiques sur la consistance et la viscosite du gel lactique. Les parametres etudies ont ete: la concentration du lait (augmentation de la teneur en matiere grasse et de la teneur en matiere seche non grasse), les traitements prealables appliques au lait (refroidissement a 40**(o)c et degres de chauffa

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Peter, Eduard [Verfasser]. "Modellbasierte prädiktive Bestimmung des Zeitpunktes maximaler Säuerungsaktivität von Streptococcus thermophilus in einer frühen Phase der Fermentation als Starterkultur / Eduard Peter." Kiel : Universitätsbibliothek Kiel, 2017. http://d-nb.info/1142919846/34.

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