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    The lipid composition of the yeast genus Saccharomycopsis Schiönning 

    Sebolai, Olihile Moses (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 ...
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    Oxylipins in automictic yeast life cycles 

    Swart, Chantel Wendy (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 ...
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    The role of lipids in the flocculation of Saccharomyces cerevisiae 

    Strauss, Catharina J (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 ...
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    Yeasts as adjunct starter cultures in cheese making 

    Mehlomakulu, Ngwekazi Nwabisa (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 ...
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    Long-chain fatty acid compositions and volatile metabolite patterns of yeasts associated with wine 

    Tredoux, Hendrik Gabriël (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 ...
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    Fractionation and characerisation of a commercial yeast extract to facilitate acceleration of yogurt fermentation 

    Smith, Esti-Andrine (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. ...
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    Yeast diversity in white mould-ripened cheeses 

    Khoury, Alice Rosal (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). ...
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    Occurrence, growth and survival of yeasts in matured cheddar 

    Laubscher, Petrus Johannes (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 ...
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    The role of yeasts during the ripening of salami 

    Osei-Abunyewa, Akua Abrafi (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 ...
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    Effect of cultivation conditions on the dimorphism of and heterologous protein production by Arxula adeninivorans 

    Jansen, Arina Corli (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 ...
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    AuthorSebolai, Olihile Moses (2)Sharma, Pankaj (2)Amos, Lize-Mari (1)Badenhorst, L. (1)Dithebe, Khumisho (1)Henn, Michael Ernst (1)Ikalafeng, Bridget (1)Jansen, Arina Corli (1)Kgotle, Evodia Yolander (1)Khoury, Alice Rosal (1)... View MoreSubject
    Yeast (31)
    Lipids (6)Fermentation (5)Saccharomyces cerevisiae (5)Acetylsalicylic acid (3)Ascospore release (3)Carbon dioxide (3)Dissertation (M.Sc. (Microbial, Biochemical and Food Biotechnology))--University of the Free State, 2007 (3)Fatty acids (3)Intracellular gas bubbles (3)... View MoreDate Issued2010 - 2017 (14)2000 - 2009 (13)1990 - 1999 (2)1980 - 1989 (1)1971 - 1979 (1)Has File(s)Yes (31)

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