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Improving the thermotolerance of the mesophilic starter
Dorau, Robin
(PhD Student)
Bachmann, Herwig
(Examiner)
Pedersen, Per Amstrup
(Examiner)
Kilstrup, Mogens
(Examiner)
Solem, Christian
(Main Supervisor)
Jensen, Peter Ruhdal
(Supervisor)
Research Group for Microbial Biotechnology and Biorefining
National Food Institute
Overview
Fingerprint
Publications
(1)
Project Details
Status
Finished
Effective start/end date
01/06/2017
→
15/09/2020
Funding
Samfinansieret - Andet
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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.
Lactococcus
Food Science
100%
Lactic Acid Bacteria
Food Science
100%
Thermotolerant mutant
Keyphrases
33%
Hard Cheese
Food Science
30%
Thermophilic Lactic Acid Bacteria
Keyphrases
11%
Two-stage Bioprocess
Keyphrases
11%
Transcriptomics
Food Science
10%
Food Fermentation
Food Science
10%
Research output
Publications per year
2020
2020
2020
1
Ph.D. thesis
Publications per year
Publications 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
Open Access
File
Lactococcus
100%
Lactic Acid Bacteria
100%
Thermotolerant mutant
33%
Hard Cheese
30%
Two-stage Bioprocess
11%
848
Downloads (Pure)