Now showing items 11-13 of 13
Microbial development and interaction in blue veined cheeses
(University of the Free State, 2004-11)
From the extensive literature review given in Chapter 1, it was evident that blue-mould cheeses are unique in terms of the flavour, aroma, texture and microbial developments that take place during production and maturation. ...
Oxylipin production and novel ascospore release mechanisms in the yeast Dipodascus
(University of the Free State, 2006-11)
English: Certain ascomycetous yeasts produce "lubricated" 3-hydroxy (3-OH) oxylipin-coated, micron-scale sexual spores in a variety of shapes, sizes, colors and sometimes with nano-scale surface ornamentations. In past ...
The occurrence and diversity of yeasts in commercial yoghurt
(University of the Free State, 2001-11)
Yeasts have a competitive advantage in yoghurt due to its ability to grow at low pH values and temperatures and therefore are major role players in causing spoilage. The yeasts occurring as natural microflora in commercial ...