Now showing items 11-13 of 13
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 ...
The occurrence and diversity of yeasts in commercial yoghurt
(University of the Free State, 2001-11)
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 ...
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 ...