Now showing items 1-5 of 5
The role of yeasts during the ripening of salami
(University of the Free State, 1999-03)
Yeasts play a substantial role in the processing of salami, being present at high numbers during the ripening stages contributing to aroma and flavour development. Accordingly, the yeasts occurring as natural microflora ...
Oxylipins in automictic yeast life cycles
(University of the Free State, 2007-11)
English: 3-OH oxylipins are saturated and unsaturated oxidized fatty acids which are produced in mitochondria via incomplete b-oxidation or fatty acid synthesis type II. These compounds possibly play an important role in ...
Gas bubble formation in the cytoplasm yeast
(University of the Free State, 2013-11)
English: It has previously been implicated in literature that intracellular gas bubbles cannot form in yeast cells even under high gas supersaturation conditions. Furthermore, not even protein-coated gas vesicles found ...
Gas bubble formation in fermenting and non-fermenting yeasts
(University of the Free State, 2016-02)
English: Literature previously suggested that intracellular gas bubble formation cannot occur in microorganisms even under high gas supersaturation. This observation was disproved with the discovery of gas bubbles in the ...
Fermentation and gas bubble formation in psychrophilic yeasts
(University of the Free State, 2017-08)
In recent research on the production of intracellular gas bubbles in yeast during fermentation, bubble-like structures were observed in 16 organisms during fermentation. These structures were absent or present in small ...