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Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions
(Stellenbosch : University of Stellenbosch, 2009-03)
Saccharomyces cerevisiae has been used for millennia for the leavening of dough and in the production of alcoholic beverages such as beer and wine. More recently, it is being used as cell factories for the production of ...
Modifying redox potential and its impact on metabolic fluxes in Saccharomyces cerevisiae
(Stellenbosch : University of Stellenbosch, 2010-03)
ENGLISH ABSTRACT: The production of glycerol by Saccharomyces cerevisiae under anaerobic conditions is essential for maintaining the intracellular redox balance thereby allowing continuous energy generation through ...
Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains
(Stellenbosch : Stellenbosch University, 2010-03)
ENGLISH ABSTRACT: Popular wine styles prepared from fully-ripened, more mature grapes are characterized by intense fruitiness and varietal flavors. However, lengthy maturation of grapes in the vineyard does not only ...