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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 ...
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 ...
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 ...
Yeasts as adjunct starter cultures in cheese making
(University of the Free State, 2011-01)
A literature review on the role and presence of microorganisms in cheese was reviewed. The biochemical pathways involved in the cheese manufacture from the milk to the resultant cheese curd at the end of manufacturing were ...
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 ...
Fractionation and characerisation of a commercial yeast extract to facilitate acceleration of yogurt fermentation
(University of the Free State, 2013-11)
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. ...
Yeast diversity in white mould-ripened cheeses
(University of the Free State, 2002-01)
Surface mould-ripened cheeses represent a small proportion of world cheese
production. However, these cheeses are becoming increasingly popular with
the consumer, as there is an increasing demand for it (Gripon, 1987). ...
Occurrence, growth and survival of yeasts in matured cheddar
(University of the Free State, 1999-03)
Yeasts play an important role in dairy products causing spoilage or contribute
positively to the ripening of some cheeses due to their lipolytic and proteolytic
activities and the ability to grow at low temperatures, pH ...
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 ...
Effect of cultivation conditions on the dimorphism of and heterologous protein production by Arxula adeninivorans
(University of the Free State, 2007-11)
Arxula adeninivorans strain LS3, a dimorphic yeast with potential for biotechnological applications, has in recent years has been studied for the production of heterologous proteins. The growth kinetics of this species and ...