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Development of an Agrobacterium vitis transformation system for grapevine
(Stellenbosch : Stellenbosch University, 2000-03)
ENGLISH ABSTRACT: Agrobacterium tumefaciens-mediated transformation technology has been used in a
variety of applications throughout the fields of cellular and molecular plant biology as well
as plant physiology. Research ...
Engineering yeast for the production of optimal levels of volatile phenols in wine
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: Phenolic acids (principally p-coumaric and ferulic acids), which are generally esterified with
tartaric acid, are natural constituents of grape must and wine, and can be released as free
acids during ...
Construction of recombinant Saccharomyces cerevisiae strains for starch utilisation
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: Starch-containing agricultural crops are widely available as feedstocks for the production
of fuel ethanol, potable spirits or beer, single-cell protein (animal feed) and high-fructose
corn syrups ...
Isolation and characterisation of a polygalacturonase-inhibiting protein (PGIP) and its encoding gene from Vitis vinifera L.
(Stellenbosch : Stellenbosch University, 2001-12)
ENGLISH ABSTRACT: Polygalacturonase-inhibiting proteins (PGIPs) are present in the cell walls of a variety
of plant species. These proteins have been shown to specifically inhibit
endopolygalacturonases (endo-PGs) ...
Functional characterisation of Mss11p, a transcriptional regulator of pseudohyphal development, starch degradation and flocculation in Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: The yeast Saccharomyces cerevisiae is able to sense and respond to changes in its
immediate environment. Information regarding the nutritional status of the
extracellular environment is sensed by ...
The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their
overall aroma and flavour. The aroma and flavour of wine and brandy are rather
attributed to a number of chemical ...
The Saccharomyces cerevisiae chitinase, encoded by the CTS1-2 gene, as an antifungal and biocontrol agent
(Stellenbosch : Stellenbosch University, 2002-04)
ENGLISH ABSTRACT: Fungi are an extremely diverse group of organisms and, by acting as pathogens, they can
colonise various other organisms, including humans, plants and animals. The effect of this is
usually detrimental, ...
Cell differentiation in response to nutrient availability : the repressor of meiosis, RME1, positively regulates invasive growth in Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: Yeasts, like most organisms, have to survive in highly variable and hostile
environments. Survival therefore requires adaptation to the changing external
conditions. On the molecular level, specific ...
The role of lactic acid bacteria in brandy production
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: The presence and growth of lactic acid bacteria (LAB) in wine and their influence on wine
quality has received much attention in recent years. Lactic acid bacteria are responsible
for conducting ...
Molecular analyses of candidate carotenoid biosynthetic genes in Vitis vinifera L.
(Stellenbosch : Stellenbosch University, 2004-03)
ENGLISH ABSTRACT: Plants cannot avoid stress and must therefore be capable of rapidly responding to
extreme environmental changes. An inability to control and regulate the
photosynthetic process during stress conditions ...