Now showing items 11-13 of 13
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. ...
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 ...
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 ...