Stress markers as indicators of fermentative ability of a Saccharomyces cerevisiae brewery strain
Thesis (MSc)--University of Stellenbosch, 2005. === ENGLISH ABSTRACT: In the brewing industry yeast cells are re-used in successive fermentations. Consequently, the state of the cells at the end of each successive fermentation could impact on the quality of the subsequent fermentations. The use of...
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| Format: | Others |
| Language: | en_ZA |
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Stellenbosch : University of Stellenbosch
2011
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| Online Access: | http://hdl.handle.net/10019.1/16598 |