Year: 2013
Type: dissertation
Abstract: I.Independent of the origin of the consortium and the related different distribution of microbes the resulting beverages are similar in their content of major metabolic compounds.(this thesis) II.Grain EPS is not used as storage compound, but rather to ensure a stable order inside the consortium.(this thesis) III.Based on limited nitrogen content in water kefir medium, isolates compete for it and rely on support of each other.(this thesis) IV.Co-cultivation experiments with yeasts and lactobacilli isolated from water kefir delineates mutualism in water kefir.(this thesis) V. Enhanced formation of metabolites and glycolytic proteins demonstrates the increasing metabolic activity of single organisms during co-cultivation.(this thesis) VI.Lactobacilli optimize the physical environment for Z. florentina while acidifying the milieu.(this thesis) VII.Co-cultivated yeasts are induced to supply amino acids and vitamins, which are essential for lactobacilli.It appears that lactobacilli "domesticate" yeasts to enable a better living.(this thesis) VIII.Wenn das Wohl der Gemeinschaft über dem Leben des Einzelnen steht… IX. "Einer für alle, alle für einen" (Die drei Musketiere)
Author: Jasmin Stadie
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2750184388