English: In order to study the decrease of yogurt fermentation time, the effects of a wide range of supplements on yogurt fermentation time were evaluated. YE was identified as the only supplement which showed potential. ...

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 ...

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 ...

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 ...

A) In Chapter 1 the need for a yeast identification system in the wine industry is highlighted. The definition, as well as taxonomic development of the ascomycetous yeasts are discussed as well as the problems ...

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 ...

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. ...

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 ...

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 ...

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 ...