Blar i Doctoral theses (KBM) på forfatter "Kleppen, Hans Petter"
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The microbial diversity of mesophilic starter cultures used in cheese production
Frantzen, Cyril (PhD Thesis;2017:96;, Doctoral thesis, 2017-11)For ages, humankind has preserved various foods by fermentation by lactic acid bacteria (LAB), and fermentation of milk to obtain cheese can be traced back to the domestication of cattle, at least seven millennia ago. ... -
Studies on bacteriophages infecting lactic acid bacteria of industrial food fermentations
Kleppen, Hans Petter (PhD Thesis;2012:17, Doctoral thesis, 2012)Industrial food fermentations by lactic acid bacteria (LAB) are of great practical and economic importance. Bacteriophages (phages; bacterial viruses) infecting LAB can negatively affect quality, safety and value of the ...