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Now showing items 21-30 of 31
Over-expression, purification and characterization of Adh5p from Saccharomyces cerevisiae
(University of the Free State, 2010-05)
English: In the past few decades much research has been conducted on yeast alcohol
dehydrogenases with emphasis on their role in S. cerevisiae. There are seven
known Adh proteins that were identified in S. cerevisiae. ...
Enzymes from yeast adjuncts in proteolysis during cheddar cheese ripening
(University of the Free State, 2007-11)
A great deal of research in cheese technology is devoted towards the manipulation of glycolysis, lipolysis and proteolysis in order to accelerate ripening times or to improve flavour. There is increasing evidence that ...
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. ...
Preservation, inoculum development and quality management of yeasts in the brewing industry
(University of the Free State, 2001-11)
English: Techniques to maintain and preserve microorganisms have become
important to ensure availability of microorganisms for application in many
institutions and processes. Several methods are available to preserve
...
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 ...
Die gehaltebepaling van aktiewe droë brouersgis vir bantoebierbereiding
(University of the Free State, 1971-11)
English: This investigation was undertaken to determine the quality of active dry yeast as it is produced in South Africa. The influence of various factors on the total viable yeast cell count and on the total viable ...
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 ...
Heterologous expression of extracellular proteins by Yarrowia lipolytica
(University of the Free State, 2014-06)
English: The C. fumago chloroperoxidase (CPO) and human Granulocyte-Colony Stimulating Factor (hG-CSF) proteins require post-translation glycosylation modifications, contain intra molecular disulfide bonds for proper folding ...
Engineering yeast strains for the expression of South African G9P[6] rotavirus VP2 and VP6 structural proteins
(University of the Free State, 2015-02)
English: In this study, sequences encoding VP2 and VP6 rotavirus structural proteins from rotavirus strain RVA/Human-wt/ZAF/GR10924/1999/G9P[6] were used in construction of wide-range yeast expression vectors containing ...