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    • Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains 

      Ranwedzi, Ntanganedzeni (Stellenbosch : Stellenbosch University, 2007-12)
      ENGLISH ABSTRACT: Wine is a complex medium. Wine aroma, flavour and colour are important quality factors, but these can be influenced by many factors, such as grape-derived compounds that exist as free volatiles and also ...

    • Maltotriose transport in yeast 

      Smit, Annel (Stellenbosch : Stellenbosch University, 2007-12)
      ENGLISH ABSTRACT: The conversion of sugar into ethanol and carbon dioxide is a process that has been intertwined with human culture and long as civilized man has existed. This fermentation process has been dominated by ...