Now showing items 1-3 of 3
Long-chain fatty acid compositions and volatile metabolite patterns of yeasts associated with wine
(University of the Free State, 1987-05)
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 ...
The lipid composition of the yeast genus Saccharomycopsis Schiönning
(University of the Free State, 2004-11)
English: In this study, the construction of a forecasting model, using intracellular fatty acid composition as indicator, was attempted to assist in the search for yeasts capable of producing 3-hydroxy oxylipins. In order ...
The role of lipids in the flocculation of Saccharomyces cerevisiae
(University of the Free State, 2005-11)
English: Although beer production is one of the oldest biotechnologies in the world, a major constraint in brewing remains controlling flocculation. Evidence points towards a possible role of lipids, associated with the ...