Blar i Faculty of Chemistry, Biotechnology and Food Science (KBM) på emneord "Saccharomyces cerevisiae"

Viser treff 1-3 av 3

    • Growth, metabolism and beer brewing with kveik 

      Aasen, Nadia Marlen (Master thesis, 2020)
      In this thesis, the microbiological diversity of ten different types of kveik were studied. Strains of bacteria and yeast from the four kveiks Ørjasæter, Gausemel, Otterdal and Gamlegrua were isolated, sequenced and ...

    • Modern sour beer production : mixed fermentations with yeast and lactic acid bacteria 

      Dysvik, Anna (PhD Thesis;2019:104, Doctoral thesis, 2019)
      Traditional sour beers are produced by spontaneous, mixed fermentations where numerous yeast and bacterial species are involved. One of the traits that separate sour beers from other beers is the high concentration of ...

    • Vekst, metabolisme og ølbrygging med ulike stammer av gjær 

      Tanderø, Ludvig Nikolai (Master thesis, 2016-08-10)
      Aromastoffer i øl er viktig for å gi ølet en særegenhet. Gjær er en stor bidragsyter. Metabolitter fra gjær bidrar til en rekke smaker og aromastoffer som er ønskelig i øl. Flyktige stoffer som estere, høyere alkoholer, ...