Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains

Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains

Thesis (MSc)--University of Stellenbosch, 2007. === 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 as glycosidically bound....

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Bibliographic Details
Main Author: Ranwedzi, Ntanganedzeni
Other Authors: Van Rensburg, P.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Wine and wine making > Microbiology
Wine > Flavor and odor
Saccharomyces cerevisiae
Glucosidases
Theses > Wine biotechnology
Dissertations > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/21731

Internet

http://hdl.handle.net/10019.1/21731

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