Global ETD Search

1	Surdegsbröd och Jästbröd : En sensorisk studie om smakskillnader i bröd med olika jäsningsagens Queckfeldt Patychakis, Melina January 2019 (has links) No description available. Surdegsbröd surdeg jäst sensorik lactobacillus. Social Sciences Samhällsvetenskap
2	BRETT RIMMAR PÅ SVETT : Brettanomyces sensoriska påverkan i vin och inverkan på konsumenters preferenser Forsgren, Josefine January 2015 (has links) No description available. Brettanomyces förstörande jäst preferens vin defekt 4-etylfenol sensorik
3	Identifiering av flyktiga substanser från äppelvin med jästdoft Lindelöw, Elinor January 2016 (has links) An apple wine produced by Kiviks Musteri AB have an undesirable flavor of yeast. As a step in the development to reduce this off-flavour the wine flavor was analyzed by gas chromatography-mass spectrometry (GCMS) with headspace solid-phase microextraction (HS-SPME). Two other wines without the flavor of yeast where analyzed as references. Samples from the production step prior to clarification where also analyzed. Through matching against mass spectrum library, retention index and in some cases references a total of 37 volatile compounds were identified in the apple wines. Some uncertainty in the relative quantification of a few compounds was caused by insufficient clearance (deadsorption) of the SPME-fiber. When comparing the different wines the compounds were divided into groups: key compounds, ethyl esters, derivatives of 3-methyl-1-butanol, other compounds: group 1 and other compounds: group 2. In each group the percent area for each compound was calculated. Comparing the percent area of each wine showed that the samples prior to clarification contains a higher number of volatile compounds e.g. ethyl esters and 3-methylbutanol derivatives than the final wine products. The comparisons also revealed differences between the wines. The results from the analyses indicated that the compounds that hypothetically contribute to the yeast-flavor could be 2-phenylethanol; 3-methylbutanoic acid; 2-methyl-1-butanol; 2-phenylacetaldehyde och 2-methylthiolan-3-one. The results need to be verified e.g. by an odor panel if they are going to be useful for Kivik Musteri AB in its effort to solve the taste problem in the wine. Äppelvin cider jäst smak doft flyktiga substanser Saccharomyces cerevisiae HS-SPME GCMS
4	Tibetansk jäst : dess amylolytiska aktivitet / Tibetan yeast : its amylolytic activity Nyman, Jonas January 2010 (has links) Tillverkning av en alkoholhaltig dryck studerades i Indien och prover av dryckenoch tibetansk jäst (phab) togs med till Sverige. Proverna odlades i buljongoch på agarplattor. De förekommande mikroorganismerna isolerades och undersöktes avseende deras amylolytiska aktivitet. Två amylolytiska bakteriearter,B. subtilis och B. cereus, samt två icke amylolytiska jästarter, P. anomalaoch C. lusitaniae isolerades. Tibetansk öl (chang) undersöktes kromatogra skt med avseende på innehåll av alkoholer och yktiga karboxylsyror.Etanolkoncentrationen var 56;5 g=l, ättiksyrakoncentrationen 0;55 g=l och glycerolkoncentrationen4;5 g=l. tibetansk jäst phab murcha amylas öl stärkelse Engineering and Technology Teknik och teknologier
5	Hur påverkar olika lokala jäststammar aromutveckling och smak vid fermentering av äppeljuice? / How does different indigenous yeast strains influence the aroma development and taste during fermentation of apple juice? Lavin, Philip January 2021 (has links) Intresset för lokalproducerad dryck ökar. Konsumenten efterfrågar produkter med mer komplexa smaker. Främst gäller detta produktkategorin öl, vin och cider. Det har i flera studier visats att lokala stammar av mikroorganismer kan användas för att tillverka produkter med en större smakkomplexitet än de produkter som baseras på konventionella stammar. Detta har fått bryggare och vinmakare att experimentera med såväl val av råvara som mikroorganismer i syfte att ta fram unika produkter. I denna studie har tre lokala stammar av Saccharomyces cerevisiae undersökts avseende eventuella skillnader i fermenteringsförlopp och aromutveckling samt smak vid fermentering av äppeljuice. Resultatet från studien visar att alla stammarna överlag beter sig lika inklusive enskilda sensoriska attribut och att en fermentering på tre dagar ger upphov till högre totalt gillande av produkt än vid sju dagars fermentering. / There is an increasing interest in locally produced drinks. Consumers demand products with complex taste profiles. Especially when it comes to wine, beer and cider. Several studies have shown that indigenous strains of microorganisms can be used to produce products that’s deemed more complex than the products based on conventional strains. This has led brewers and winemakers to experiment with both the raw material as well as the local microorganisms in order to develop unique products. In this study, three local strains of Saccharomyces cerevisiae have been studied for potential differences regarding aroma development and taste during fermentation of apple juice. The results from the study showed that the different strains generally behaved the same, and that fermentation during three days resulted in greater taste liking compared to seven days. Fermentation yeast apple juice volatile compounds sensory analysis Fermentering jäst äppeljuice aromgivande ämnen sensorisk analys Microbiology Mikrobiologi
6	Metodutveckling för optimering av kaliumsorbat i mättad saltlake : För inhibition av jäst Thörngren, Elias January 2024 (has links) Humans have been using milk from cattle for at least 10 000 years. During millennia, techniques for the refinery of milk to cheese have evolved resulting in the transition from small scale local production to the industrialized manufacture seen today. A problem faced today is the occurrence of dairy spoilage yeasts, of whom species belonging to the genus Candida is most prevalent. Methods to combat spoilage fungi involves the use of chemical preservatives, of which salts of sorbic acid are widely used. In water, the sorbate ion accepts a proton from the oxonium ion resulting in the formation of sorbic acid. Sorbic acid can diffuse into and over cellular membranes of yeasts, where it disrupts a range of functions. The most important being the disruption of proteins located in the mitochondrial membranes, resulting in an inhibition of the respiratory chain. The process of salting cheese is usually done by submersion in brine. The brine used is home to a diverse microflora, sometimes comprising said yeasts. The purpose of this work was to develop a method to investigate whether a reduced use of potassium sorbate in brine is possible. Two methods were developed, one where yeast was inoculated into different concentrations of potassium sorbate. The other used yeast in suspension derived from a simulated brining tank. The results showed that the simulated brining tank worked better, and a potential reduction to 1/3 of the current use of sorbate is possible. However, the experimental basis for this conclusion, even though supported by previous studies, is weak. Potassium sorbate Yeast Brine dairy E202 E200 sorbic acid Kaliumsorbat jäst saltlake mejeri E202 E200 ost sorbinsyra Natural Sciences Naturvetenskap
7	Histone modifications after DNA damage affect survival in Schizosaccharomyces pombe / Rajput, Abdul Mateen January 2010 (has links) S. cerevisiae Ada2 and Bre1 has a role in histone post-translational modifications. Deletion of these genes causes deficiency in acetylation (Ada2) or ubiquitination (Bre1) of histones. Further, mutants lacking these genes or homologous genes showed different phenotypes in human and S. cerevisiae while treated with DNA damaging agents 4-NQO and MMS. Bre1 deficient cells showed 4-NQO sensitivity in S. cerevisiae and resistance in human cells. Since it has been shown that S. pombe is more close to mammals in chromatin regulation we wanted to examine S. pombe response against MMS and 4-NQO. By homologous recombination, genes were deleted and mutants were treated with different concentration of both the genotoxins. In accordance with a previous study, Ada2Δ showed sensitivity to MMS while Brl1Δ & Brl2Δ grew as wild type. Surprisingly, unlike S. cerevisiae, S. pombe showed resistance to 4-NQO and has a phenotype similar to the one found in human cells. Epigenetics DNA damage S. pombe yeast histone modification chromatin life sciences gene deletion gene tagging pcr mms 4-nqo brl1 brl2 Epigenetik DNA-skada S. pombe jäst histon modifiering kromatin biovetenskap gendeletion gen taggning PCR MMS 4-nqo brl1 brl2 Cell and Molecular Biology Cell- och molekylärbiologi

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