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Oxylipins in the yeast genus Ascoidea
(University of the Free State, 2007-05)
English: Acetylsalicylic acid (ASA)-sensitive 3-hydroxy (3-OH) oxylipins were uncovered in 1991 in the yeast Dipodascopsis uninucleata. Since then, various similar oxylipins were found to be widely distributed in fungi. ...
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 ...
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). ...
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
...
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. ...
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 ...
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 ...
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 ...
Oxylipins in Cryptococcus neoformans and related yeasts
(University of the Free State, 2007-11)
English: Literature shows that Cryptococcus neoformans is an important human pathogen
responsible for many deaths worldwide. To compound this, treatment of cryptococcal
infections has over the years been difficult. This ...