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Original title:
Characterization of EPS-producing brewery-associated lactobacilli
Translated title:
Charakterisierung EPS-bildender brauereiassoziierter Laktobazillen
Author:
Fraunhofer, Marion
Year:
2018
Document type:
Dissertation
Faculty/School:
Fakultät Wissenschaftszentrum Weihenstephan
Advisor:
Vogel, Rudi F. (Prof. Dr.)
Referee:
Vogel, Rudi F. (Prof. Dr.); Jacob, Friedrich (Prof. Dr.)
Language:
en
Subject group:
BIO Biowissenschaften; BRA Brauwesen
Keywords:
beer spoilage, lactobacilli, beta-glucan, exopolysaccharide, glycosyltransferase
Translated keywords:
Bierverderb, Laktobazillen, beta-Glukan, Exopolysaccharid, Glykosyltransferase
TUM classification:
LEB 020d
Abstract:
The viscous spoilage of beer, caused by exopolysaccharide(EPS)-producing lactobacilli was investigated in this study. The viscosity-increasing effect was found to rely on formation of a capsular beta-glucan, which is mediated by a plasmid-encoded glycosyltransferase. This gene was sufficient to induce glucan synthesis in other lactic acid bacteria as well. Capsular glucan formation increased the cell’s resistance against stress factors and contributed to adhesive capabilities. PCR primers target...     »
Translated abstract:
Der durch exopolysaccharid(EPS)-bildende Laktobazillen verursachte viskose Bierverderb stellt den Fokus dieser Studie dar. Die viskositätssteigernden Effekte konnten der Bildung eines kapsulären beta-Glukans zugeordnet werden, welche durch eine plasmidkodierte Glykosyltransferase katalysiert wird. Dieses Gen war ausreichend um die Glukansynthese auch in anderen Bakterien zu induzieren. Kapsuläres Glukan erhöhte die Stressresistenz und die adhäsiven Fähigkeiten entsprechender Zellen. Mittels spez...     »
WWW:
https://mediatum.ub.tum.de/?id=1403228
Date of submission:
13.12.2017
Oral examination:
24.04.2018
File size:
3573704 bytes
Pages:
109
Urn (citeable URL):
https://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:91-diss-20180424-1403228-1-2
Last change:
07.05.2018
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