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Identification And Creation Of Novel Bacteriocins With Potential Food And Clinical Applications, David Lynch
Identification And Creation Of Novel Bacteriocins With Potential Food And Clinical Applications, David Lynch
Theses
Bacteriocins represent a heterogeneous group of small, ribosomal-synthesized, potent antibacterial peptides produced by bacteria, capable of inhibiting bacteria both closely related or indeed those from other genera than the producer. In addition to their role as food preservatives, bacteriocins have potent activity against medically significant pathogens and are considered attractive alternatives to antibiotics, due to their inherent heat stability, potency at nanomolar scale, resistance to proteases and low levels of acquired resistance in commercial applications. The aim of this thesis was to identify, purify and bioengineer novel bacteriocins from Staphylococcus and Lactic Acid Bacteria (LAB), with a view to expanding …
Study Of Rheological, Chemical, And Microbiological Properties Of Chami, A Traditional Emirati Soft Chees, Aysha Othman Abdullah Al Katheeri
Study Of Rheological, Chemical, And Microbiological Properties Of Chami, A Traditional Emirati Soft Chees, Aysha Othman Abdullah Al Katheeri
Theses
In this work, ten Emirati Chami cheese samples were collected and analyzed to determine their chemical composition, texture, rheology, and microbiological properties. Chami cheeses showed large variations in moisture (60.9–84.1%), protein (7.5–14.6%), fat (0.5–7.8%), and ash (3.4–8.0%) contents as well as in pH (3.6–4.4), and water activity (0.977–0.999%). The variation in fat content of samples suggested that extra fat was added; this added fat was either butter or vegetable oil as indicated by the fatty acid composition. The different samples showed peaks of variable size for fat melting. The sodium content in the 10 cheese samples varied from 223–2410 mg/kg, …