Now showing items 1-2 of 2
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 ...
Stress, fermentation performance and aroma production by yeast
(Stellenbosch : Stellenbosch University, 2012-03)
ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual ...