Now showing items 1-6 of 6
Deletion analysis of the Ure2p in Saccharomyces cerevisiae and effect of NCR on the production of ethyl carbamate during wine fermentations
(Stellenbosch : Stellenbosch University, 2000-12)
ENGLISH ABSTRACT: The wine yeast Saccharomyces cerevisiae has the ability to utilize several different nitrogenous compounds to fulfill its metabolic requirements. Based upon different growth rates of the yeast in a ...
Fermentation optimization of pediocin PD-1 production and a comparative study of the effect of pediocin PD-1, plantaricin 423 and nisin on biofilms of Oenococcus oeni
(Stellenbosch : Stellenbosch University, 2001-12)
ENGLISH ABSTRACT: Lactic acid bacteria are present in many foods and beverages and are used as starter cultures in the production of a variety of fermented products. Many of these bacteria produce ribosomally synthesized ...
Characterisation of biogenic amine genes in lactic acid bacteria isolated from wine
(Stellenbosch : Stellenbosch University, 2003-12)
ENGLISH ABSTRACT: The winemaking process involves a complex microbial flora where the interaction of yeasts, lactic acid bacteria and acetic acid bacteria play an important role in the quality and wholesomeness of the ...
Optimization of fermentation processes for the production of indigenous fruit wines (Marula)
(Stellenbosch : Stellenbosch University, 2001-03)
ENGLISH ABSTRACT: The importance of indigenous fruit wines is not well researched and documented. There is a need to develop and exploit these valuable food resources through improved production practices, storage, ...
Genetic characterisation and breeding of wine yeasts
(Stellenbosch : Stellenbosch University, 1990)
ENGLISH ABSTRACT: To remain competitive in the market place, the South African wine industry will have to direct well-planned yeast strain-development programmes. However, the winemaker can only benefit from the extensive ...
Cloning and expression of the Lactobacillus fermentum acid urease gene in Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 1999-09)
ENGLISH ABSTRACT: Arginine is one of the main amino acids present in grape must and is degraded by the wine yeast Saccharomyces cerevisiae to ornithine, ammonia and carbon dioxide. Urea is formed as an intermediate product ...