Polysaccharides of Microorganisms

dc.contributor.advisorMonteiro, Mario
dc.contributor.authorPottier, Max
dc.date.accessioned2012-12-18T21:38:16Z
dc.date.available2012-12-18T21:38:16Z
dc.date.copyright2012-12
dc.date.created2012-12-11
dc.date.issued2012-12-18
dc.degree.departmentDepartment of Chemistryen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeChemistryen_US
dc.description.abstractThis thesis is an investigation of the exopolysaccharides produced by Lactococcus lactis subsp. Cremoris JFR1 and the hyphal cell wall glucans of Candida albicans. L. lactis is an important organism in the dairy industry for the production of fermented dairy products and the exopolysaccharides have been shown to add textural qualities to the foods. C. albicans is a fungal pathogen responsible for the common yeast infection and many post-surgery complications in hospitals and can grow in both the yeast and hyphae form. Through a series of GC-MS, NMR and chemical degradation experiments three unique polysaccharides are discovered in the L. lactis samples giving a molecular basis to the textural qualities provided by these molecules. Additionally, several unique structural features are discovered on the C. albicans hyphal glucan providing possible explanations for the differing immune responses elicited by the hyphae form of the fungus.en_US
dc.identifier.urihttp://hdl.handle.net/10214/4936
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectcandidaen_US
dc.subjectalbicansen_US
dc.subjectlactococcusen_US
dc.subjectlactisen_US
dc.subjectexopolysaccharideen_US
dc.subjecthyphaeen_US
dc.titlePolysaccharides of Microorganismsen_US
dc.typeThesisen_US

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