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Polysaccharides of Microorganisms

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dc.contributor.advisor Monteiro, Mario
dc.contributor.author Pottier, Max
dc.date.accessioned 2012-12-18T21:38:16Z
dc.date.available 2012-12-18T21:38:16Z
dc.date.copyright 2012-12
dc.date.created 2012-12-11
dc.date.issued 2012-12-18
dc.identifier.uri http://hdl.handle.net/10214/4936
dc.description.abstract This 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.language.iso en en_US
dc.subject candida en_US
dc.subject albicans en_US
dc.subject lactococcus en_US
dc.subject lactis en_US
dc.subject exopolysaccharide en_US
dc.subject hyphae en_US
dc.title Polysaccharides of Microorganisms en_US
dc.type Thesis en_US
dc.degree.programme Chemistry en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Chemistry en_US
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