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Št. zadetkov: 3
Beer spoiling mechanisms of Lactobacillus brevis
Mateja Govže, Neža Čadež, Tadhg O'Sullivan, Tomaž Accetto
Magistrsko delo
Oznake: beer;hop;Humulus lupulus;beer spoilage;lactic acid bacteria;Lactobacillus brevis;genome;genome sequencing;genome analysis;RNA sequencing;transcriptomic analysis;gene expression analysis;fenotypic analysis;
Lactobacillus brevis is the most frequently detected lactic acid bacteria in spoiled beer. With phenotypic, genomic and transcriptomic approaches we investigated the beer spoiling mechanisms of L. brevis and determined potential key genes that enable bacterium to grow in beer. For that purpose two L ...
Leto: 2017 Vir: Biotehniška fakulteta (UL BF)
Exploring the fermentation characteristics of acetic and lactic acid bacteria for the development of novel sugar-based beverages
Blaž Raner, Neža Čadež, Tadhg O'Sullivan, Janja Trček
Magistrsko delo
Oznake: fermented beverages;novel product development;fermantation;bioreactors;acetic acid bacteria;lactic acid bacteria;sugar-based medium;medium optimization;gluconic acid;lactic acid;2-ketogluconate;
Fermented products are well known for their nutritional and health benefits. Recently, there has been an increasing interest for novel fermented beverages by the consumers. This presents an opportunity for the food industry to explore alternative substrates and microorganisms for the production of n ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Application of lactic acid and acetic acid bacteria for production of alcohol-free fermented beverages
Barbara Rovtar, Neža Čadež, Tadhg OʼSullivan, Romana Marinšek-Logar
Magistrsko delo
Oznake: lactic acid bacteria;acetic acid bacteria;alcohol-free beverages;low-alcohol beverages;fermentation;unhopped wort;hopped wort;water kefir;lactic acid;gluconic acid;
The main goal of the master thesis was to evaluate the possibility to isolate new strains from complex microbial communities and their use in controlled fermentation processes to create novel alcohol free or low-alcohol beverages. The methods used were metagenomics for characterization of the microb ...
Leto: 2021 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 3
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