Skip to main navigation
Skip to search
Skip to main content
Welcome to DTU Research Database Home
About DTU Orbit
Home
Profiles
Research Units
Research output
Activities
Projects
Prizes
Press / Media
Datasets
Search by expertise, name or affiliation
Improving the thermotolerance of the mesophilic starter
Dorau, Robin
(PhD Student)
Solem, Christian
(Main Supervisor)
Jensen, Peter Ruhdal
(Supervisor)
Kilstrup, Mogens
(Examiner)
Bachmann, Herwig
(Examiner)
Pedersen, Per Amstrup
(Examiner)
National Food Institute
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
01/06/2017
→
15/09/2020
View all
View less
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
flavor compounds
Agriculture & Biology
100%
Lactococcus lactis
Agriculture & Biology
95%
metabolic engineering
Agriculture & Biology
95%
lactic acid bacteria
Agriculture & Biology
78%
hard cheeses
Agriculture & Biology
37%
flavor
Agriculture & Biology
27%
mutants
Agriculture & Biology
24%
fermentation
Agriculture & Biology
23%
Research output
Research output per year
2020
2020
2020
1
Ph.D. thesis
Research output per year
Research output per year
Evolutionary and Metabolic Engineering of Lactococcus lactis for Improved Food and Flavor Compound Production
Dorau, R.
,
2020
, Kgs. Lyngby:
Technical University of Denmark
.
211 p.
Research output
:
Book/Report
›
Ph.D. thesis
›
Research
Open Access
File
flavor compounds
100%
Lactococcus lactis
95%
metabolic engineering
95%
lactic acid bacteria
78%
hard cheeses
37%
340
Downloads (Pure)