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Tesis sobre el tema "Yeast strains"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 21 de febrero de 2023

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1

Reynolds, Nicola C. "Genetic manipulation of yeast strains." Thesis, University of Greenwich, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.276133.

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2

Govender, Patrick. "Industrial yeast strains engineered for controlled flocculation." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1450.

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Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2009.<br>In many industrial fermentation processes, Saccharomyces cerevisiae yeast should ideally meet two partially conflicting demands. During fermentation a high suspended yeast count is of paramount importance to maintain a rapid fermentation rate, whilst efficient flocculation should ideally be initiated only on completion of the primary alcoholic fermentation, so as to enhance product clarification and recovery. Most commercial wine yeast strains are non-flocculent, probably because this trait was co
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3

Nayyar, Ashima. "Yeast flocculation : understanding cell surface structure-function relationships in industrial yeast strains." Thesis, Abertay University, 2015. https://rke.abertay.ac.uk/en/studentTheses/cec13693-e667-4426-ba6c-6873e5c2b642.

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Adhesion properties of microorganisms are crucial for many essential biological processes such as sexual reproduction, tissue or substrate invasion, biofilm formation and cell-cell aggregation. One of such controlled forms of cellular adhesion in yeast that occurs preferentially in the liquid environments is a process of asexual aggregation of cells which is also referred to as flocculation. The timing during growth and the causes of onset of yeast flocculation are of commercial interest to the brewing industry, as flocculation can determine the degree of attenuation of the wort. Early or prem
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4

Rossouw, Debra. "Comparative 'omic' profiling of industrial wine yeast strains." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1454.

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Thesis (PhD(Agric) Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2009.<br>The main goal of this project was to elucidate the underlying genetic factors responsible for the different fermentation phenotypes and physiological adaptations of industrial wine yeast strains. To address this problem an ‘omic’ approach was pursued: Five industrial wine yeast strains, namely VIN13, EC1118, BM45, 285 and DV10, were subjected to transcriptional, proteomic and exometabolomic profiling during alcoholic fermentation in simulated wine-making conditions. The aim was to evalu
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5

Louw, Campbell (Campbell Trout). "The development of polysaccharide degrading wine yeast strains." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16382.

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Thesis (MSc)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: The polysaccharides that are present in wine originate from the grapes, the fungi that grow on the grapes and from other microorganisms that come into contact with the must during winemaking. The grape-derived polysaccharides of most concern in winemaking are pectin, glucan and xylan that can be enzymatically degraded by pectinases, glucanases and xylanases, respectively. These are the main structural polysaccharides of the cell wall of the grape cell. Degradation of the cell walls will result in the separation and rupt
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6

Hemmati, Naghmeh. "Engineering yeast strains to enhance bioethanol production efficiency /." Available to subscribers only, 2008. http://proquest.umi.com/pqdweb?did=1674956301&sid=4&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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7

Mocke, Bernard A. "The breeding of yeast strains for novel oenological outcomes." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019/1117.

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8

Zelena, L., S. Nevmyvaka, and I. Hretskyi. "Effect of co-culturing yeast strains on cell density." Thesis, Київський національний університет технологій та дизайну, 2020. https://er.knutd.edu.ua/handle/123456789/15572.

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9

Trollope, Kim. "Investigation of resveratrol production by genetically engineered Saccharomyces cervisiae strains /." Link to the online version, 2006. http://hdl.handle.net/10019/1247.

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10

Boeira, Lucia Schuch. "Effects of fusariotoxins on the performance of brewing yeast strains." Thesis, Heriot-Watt University, 2000. http://hdl.handle.net/10399/560.

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11

Ndlovu, Thulile. "Mannoprotein production and wine haze reduction by wine yeast strains." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71938.

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Thesis (PhD)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Wine protein haze formation is a major challenge for wine makers, and several wine clarifying agents such as bentonite are used in the industry to protect wine from this occurrence. However, clarifying agents may have an undesirable impact on wine quality. Yeast mannoproteins have been shown to possess haze-protective properties, while also positively impacting on the sensorial properties of the product. However, while such mannoproteins are released into the wine during the wine making process, the amounts are low and therefore
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12

Hall, Nichola. "The influence of zinc on the physiology of industrial strains of Saccharomyces cerevisiae." Thesis, Abertay University, 2001. https://rke.abertay.ac.uk/en/studentTheses/f84e16c0-c175-46aa-ad63-474107be7130.

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The yeast, <i>Saccharomyces cerevisiae</i> requires certain elements for the growth and development of healthy cultures. The divalent cation, zinc is of paramount importance to this yeast, as zinc is a structurally and functionally essential metal that cannot be replaced by any other element. Zinc accumulation by <i>S. cerevisiae </i>is a biphasic response, consisting of a rapid metabolism independent and a metabolism dependent phase. Metabolism-independent metal ion accumulation is a physical process, whereby the ions are associated with the cell wall. This stage of uptake is often referred t
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13

Nair, Pradeep. "Analysis of mating defective yeast strains isolated from a novel screen." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape7/PQDD_0021/NQ51907.pdf.

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14

Morgenroth, Olaf. "Evaluating ethanol yields of wine yeast strains under various fermentative conditions." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86379.

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Thesis (MSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: The market for high quality lower alcohol wines is growing globally. Several factors are responsible for this trend, with socio-economic and health concerns being considered as being the most relevant. It is therefore no surprise that in the past three decades many systems have been developed to reduce wine ethanol levels, each with its own strengths and weaknesses. However, current systems are not always cost effective and frequently result in unwanted side-effects. Microbiological methods primarily based on redirecting carbon
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15

Groß, Annett. "Genetically Tailored Yeast Strains for Cell-based Biosensors in White Biotechnology." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-83341.

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This work was performed in the framework of two application-oriented research projects that focus on the generation and evaluation of fluorescent Saccharomyces (S.) cerevisiae-based sensor and reporter cells for white biotechnology as well as the extension of the conventional single-cell/single-construct principle of ordinary yeast biosensor approaches. Numerous products are currently generated by biotechnological processes which require continuous and precise process control and monitoring. These demands are only partially met by physical or physiochemical sensors since they measure parameter
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16

Osborne, Charles D. "Discriminating wine yeast strains and their fermented wines : an integrated approach." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/699.

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17

Yip, Hopi, of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Genetic manipulation of baker's yeast for improved maltose utilisation." THESIS_FSTA_SFS_Yip_H.xml, 1999. http://handle.uws.edu.au:8081/1959.7/223.

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Two yeast/E.coli shuttle vector plasmids were studied in 1994, termed pIBIDB and pBP33. According to this study, each plasmid should contain at least one ADH2UAS (upstream activation sequence in the alcohol dehydrogenase 2 gene) insert. In the present study, the constructed plasmids were analysed and transformed into laboratory strain yeast. The aim of this project was to identify the orientation, quantity and quality of the insert in the selected plasmids. Methods such as restriction analysis, polymerase chained reaction (PCR), sequencing, plate assays and enzyme assays were used to identify
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18

Bowen, Suzanne. "Stress and stationary phase characteristics in cell wall defective strains of Saccharomyces cerevisiae." Thesis, University of Bath, 2000. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341199.

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19

Trollope, Kim. "Investigation of resveratrol production by genetically engineered Saccharomyces cerevisiae strains." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2230.

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Thesis (MSc (Wine Biotechnology))--University of Stellenbosch, 2006.<br>Resveratrol is a phytoalexin that is produced in the leaves and skins of grape berries in response to biotic and abiotic factors. Substitution and polymerisation of resveratrol units produce an array of compounds which form part of the active disease defence mechanism in grapevine. Wine is one of the major sources of resveratrol in the human diet. Resveratrol is one of the phenolic compounds present in wine that mediates protective effects on human health. It has been shown to prevent the development of cardiovascular dis
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20

Zou, Wen. "STUDIES ON THE NEW FUNCTIONAL YEAST STRAINS CONSTRUCTED AND SCREENED BY CELL SURFACE ENGINEERING." 京都大学 (Kyoto University), 2001. http://hdl.handle.net/2433/150264.

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21

Chlup, Paul H. "Biological and hydrodynamic stress influences on brewing yeast strains' physiological status during beer production." Thesis, Heriot-Watt University, 2008. http://hdl.handle.net/10399/2195.

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Biological hydrodynamic stress influences on yeast and the resulting consequences on beer stability have been investigated. Yeast cells subjected to stress during beer production have a negative effect on its physiological status. Cell wall and membrane constituents determine the cells capacity to adapt to stress. A relationship has been established that yeast cell wall mannan, an unfilterable haze constituent, as a function of hydrodynamic stress exposure, is released from the cell wall while concurrently, particle size in the supernatant, and beer haze increased. In high gravity wort (20 °Pl
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22

Jolly, N. P. (Neil Paul). "Characterisation, evaluation and use of non-Saccharomyces yeast strains isolated from vineyards and must." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/49877.

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Dissertation (PhD)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: Wine is the product of a complex biological and biochemical interaction between grapes and different microorganisms (fungi, yeasts, lactic acid bacteria and acetic acid bacteria, as well as the mycoviruses and bacteriophages affecting them) in which yeasts play the most important role regarding the alcoholic (primary) fermentation. These wine-associated yeasts can be divided into Saccharomyces and non-Saccharomyces yeasts. During fermentation, there is a sequence of dominance by the various non-Saccharomyces yeas
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23

Horsch, Heidi K. "Evaluation of evolutionary engineering strategies for the generation of novel wine yeast strains with improved metabolic characteristics." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1537.

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24

Yip, Hopi. "Genetic manipulation of baker's yeast for improved maltose utilisation." Thesis, [Richmond, N.S.W.] : Centre for Biostructural and Biomolecular Resarch, Faculty of Science and Technolocy, University of Western Sydney, Hawkesbury, 1999. http://handle.uws.edu.au:8081/1959.7/223.

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Two yeast/E.coli shuttle vector plasmids were studied in 1994, termed pIBIDB and pBP33. According to this study, each plasmid should contain at least one ADH2UAS (upstream activation sequence in the alcohol dehydrogenase 2 gene) insert. In the present study, the constructed plasmids were analysed and transformed into laboratory strain yeast. The aim of this project was to identify the orientation, quantity and quality of the insert in the selected plasmids. Methods such as restriction analysis, polymerase chained reaction (PCR), sequencing, plate assays and enzyme assays were used to identify
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25

Jarnuczak, Andrew. "Mass spectrometry-based quantitative proteomics applied to the analysis of Saccharomyces cerevisiae heat stress response and chaperone deletion strains." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/mass-spectrometrybased-quantitative-proteomics-applied-to-the-analysis-of-saccharomyces-cerevisiae-heat-stress-response-and-chaperone-deletion-strains(c653915b-70fa-44d7-9bb7-6e7965349ff0).html.

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In the last decade omics technologies enabled detailed and system-wide analysis of complex biological samples. Genomics, transcriptomics and metabolomics all benefited tremendously from technological advances in their respective fields. Proteomics was revolutionised by mass spectrometry, which allowed simultaneous identification of thousands of proteins in cells, tissues and organisms. And this mainly qualitative revolution, quickly turned quantitative. This work had two main objectives. Firstly, to apply the state of the art instrumentation, data analysis and bioinformatics methods to better
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26

Graham, Kevin Campbell. "Production of two S. cerevisiae strains designed to enhance utilization of the yeast two-hybrid system." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1996. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/MQ32118.pdf.

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27

Chetty, Bronwyn Jean. "Improvement of cell-surface adhered cellulase activities in recombinant strains of Saccharomyces cerevisiae engineered for consolidated bioprocessing." University of Western Cape, 2021. http://hdl.handle.net/11394/8357.

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>Magister Scientiae - MSc<br>Consolidated bioprocessing (CBP), in which a single organism in a single reactor is responsible for the conversion of pretreated lignocellulosic biomass to bioethanol, remains an attractive option for production of commodity products if an organism fit for this process can be engineered. The yeast Saccharomyces cerevisiae requires engineered cellulolytic activity to enable its use in CBP production of second generation bioethanol. Current recombinant yeast strains engineered for this purpose must overcome the drawback of generally low secretion titres. A promising
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28

Christians, Lucinda Jo-Anne. "Proteomic characterisation of wine yeast strains for the expression of arginases involved in urea formation during fermentation." University of the Western Cape, 2018. http://hdl.handle.net/11394/6194.

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Magister Scientiae - MSc (Biotechnology)<br>Wine is a fermented beverage widely consumed all over the world as a recreational drink, but is known for its health benefits to humans. However, wine contain urea, a by-product of arginine hydrolysis by arginases expressed during fermentation by the wine yeast Saccharomyces cerevisiae, which reacts spontaneously with ethanol to form ethyl carbamate (EC). Ethyl carbamate was implicated in toxicity and carcinogenicity. Subsequently, small scale (18 L) Sauvignon Blanc and Cabernet Sauvignon winemaking trials using commercial wine yeasts were initialise
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29

AGARBATI, ALICE. "Evaluation of Microbiome, Selection and Improvement of Indigenous Yeast Strains of Typical Grape Varieties of Marche Region." Doctoral thesis, Università Politecnica delle Marche, 2019. http://hdl.handle.net/11566/263641.

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Le fermentazioni spontanee hanno suscitato grande interesse negli ultimi anni, come strategia per ottenere vini con un’elevata complessità aromatica, dovuta al pool di lieviti indigeni che intervengono nel processo fermentativo. Questi lieviti possono causare anche rallentamenti di fermentazione e produrre aromi sgradevoli; motivi per i quali l’industria enologica utilizza ceppi di lievito selezionati che garantiscano una corretta fermentazione e vini privi di difetti. Ceppi nativi di Saccharomyces cerevisiae con specifica impronta aromatica, potrebbero essere usati per produrre vini riconosci
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30

Volschenk, Heinrich. "Characterisation of L-malic acid metabolism in strains of Saccharomyces and the development of a commercial wine yeast strain with an efficient malo-ethanolic pathway." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52728.

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Dissertation (PhD)--University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: L-Malic and tartaric acid are the most prominent organic acids in wine and playa crucial role in winemaking processes and wine quality, including the organoleptic quality and the physical, biochemical and microbial stability of wine. The production of premium wines depends on the oenologist's skill to accurately adjust wine acidity to obtain the optimum balance with other wine components to produce wine with optimum colour and flavour. Strains of Saccharomyces, in general, rarely degrade L-malic acid completely in
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31

Dahabieh, Matthew Solomon. "Metabolic engineering of industrial yeast strains to minimize the production of ethyl carbamate in grape and Sake wine." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/790.

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During alcoholic fermentation Saccharomyces cerevisiae metabolizes L-arginine to ornithine and urea. S. cerevisiae can metabolize urea through the action of urea amidolyase, encoded by the DUR1,2 gene; however, DUR1,2 is subject to nitrogen catabolite repression (NCR) in the presence of high quality nitrogen sources during fermentation. Being cytotoxic at high concentrations, urea is exported into wine where it spontaneously reacts with ethanol, and forms the carcinogen ethyl carbamate (EC). Urea degrading yeast strains were created by integrating a linear cassette containing the DUR1,2 gene
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32

Mubazangi, Munyaradzi. "Optimization of the conversion of lignocellulosic agricultural by-products to bioethanol using different enzyme cocktails and recombinant yeast strains." Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/6891.

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Thesis (MSc)--Stellenbosch University, 2011.<br>ENGLISH ABSTRACT: The need to mitigate the twin crises of peak oil and climate change has driven a headlong rush to biofuels. This study was aimed at the development of a process to efficiently convert steam explosion pretreated (STEX) sugarcane bagasse into ethanol by using combinations of commercial enzyme cocktails and recombinant Saccharomyces cerevisiae strains. Though enzymatic saccharification is promising in obtaining sugars from lignocellulosics, the low enzymatic accessibility of the cellulose and hemicellulose is a key impediment
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33

Von, Mollendorff Anke. "The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80181.

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Grape must is a complex medium, and during wine production numerous biochemical pathways and metabolic reactions are taking place simultaneously to produce a specific taste and aroma. Microorganisms, specifically yeast, play a key role in the formation of metabolites formed during alcoholic fermentation. Sauvignon blanc, a well studied grape cultivar, is known to have a versatile range of aroma profiles ranging from “green” to “tropical”. It has been broadly stated that a “green” Sauvignon blanc can be created in the v
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34

Groß, Annett [Verfasser], Gerhard [Akademischer Betreuer] [Gutachter] Rödel, and Günter [Gutachter] Vollmer. "Genetically Tailored Yeast Strains for Cell-based Biosensors in White Biotechnology / Annett Groß ; Gutachter: Gerhard Rödel, Günter Vollmer ; Betreuer: Gerhard Rödel." Dresden : Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2017. http://d-nb.info/1126921866/34.

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35

Groß, Annett [Verfasser], Gerhard [Akademischer Betreuer] Rödel, and Günter [Gutachter] Vollmer. "Genetically Tailored Yeast Strains for Cell-based Biosensors in White Biotechnology / Annett Groß ; Gutachter: Gerhard Rödel, Günter Vollmer ; Betreuer: Gerhard Rödel." Dresden : Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2017. http://d-nb.info/1126921866/34.

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36

Coi, Anna Lisa. "A genome based approach to characterize genes involved in yeast adaptation to Sherry-like wines’ biological ageing." Thesis, Montpellier, SupAgro, 2014. http://www.theses.fr/2014NSAM0005/document.

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La fermentation œnologique et le vieillissement oxydatif des vins sous voile représentent des modes de vie très contrastés qui sont effectués par deux lignées différentes de souches de levures de l'espèce Saccharomyces cerevisiae. Dans cette thèse, nous avons comparé le génome de souches de levures de voile à celui de levures de vin afin de détecter leurs spécificités. Nous tout d'abord sélectionné 16 souches (8 levures de vin et 8 levures de voile) isolées en France, Hongrie, Italie et Espagne, pour séquencer leur génome sur une plateforme Illumina (HiSeq2000). Nous avons également développé
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37

Meier-Dörnberg, Tim [Verfasser], Friedrich [Akademischer Betreuer] Jacob, Dirk [Gutachter] Weuster-Botz, Friedrich [Gutachter] Jacob, and Rudi F. [Gutachter] Vogel. "Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures / Tim Meier-Dörnberg ; Gutachter: Dirk Weuster-Botz, Friedrich Jacob, Rudi F. Vogel ; Betreuer: Friedrich Jacob." München : Universitätsbibliothek der TU München, 2018. http://d-nb.info/1175091790/34.

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38

Kulkarni, Priyanka Prashant. "Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8636.

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Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia<br>Ageing over lees has long been considered to benefit the overall quality of wine, enhancing the body and mouthful as well as sensorial complexity, color stability. Despite of all the positive attributes conferred by this technique, it is a complex process which could last up to years and is affected by several variables of different nature and complexities. This process has several economic impacts representing large investments for all producers to store the wines in cellars as well as the wine maker has to bear the potential r
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39

Mogotsi, Lerato Bonolo. "An assessment of the lipopolysaccharide toxicity of rough and smooth escherichia coli strains cultivated in the presence of zygosaccharomyces bailli." Thesis, Bloemfontein : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/151.

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Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011<br>In nature microorganisms do not exist alone, but in association with one another. These kinds of associations can also be found in food industries, where cells of the same or different species can attach to pipes (biofilm formation) and a variety of surfaces in food processing environments and in food product such as yoghurt which can contain both yeast and bacteria originating from the starter culture as well as fruit. To control food spoilage organisms and food-borne pathogens preventative measur
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40

Vogelmann, Stephanie Anke [Verfasser], and Christian [Akademischer Betreuer] Hertel. "Impact of process parameters on the sourdough microbiota, selection of suitable starter strains, and description of the novel yeast Cryptococcus thermophilus sp. nov. / Stephanie Anke Vogelmann. Betreuer: Christian Hertel." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2013. http://d-nb.info/1044975032/34.

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41

Vogelmann, Stephanie [Verfasser], and Christian [Akademischer Betreuer] Hertel. "Impact of process parameters on the sourdough microbiota, selection of suitable starter strains, and description of the novel yeast Cryptococcus thermophilus sp. nov. / Stephanie Anke Vogelmann. Betreuer: Christian Hertel." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2013. http://nbn-resolving.de/urn:nbn:de:bsz:100-opus-8888.

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42

Schiavone, Marion. "Combination of biochemical, molecular and biophysical approaches to investigate the impact of strain background and production process on the yeast cell wall composition and molecular architecture." Thesis, Toulouse, INSA, 2014. http://www.theses.fr/2014ISAT0043.

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L’intérêt pour la paroi de la levure s’est accru récemment par l’explosion des activités de bioraffineries augmentant la production de biomasse, et par le besoin de valoriser cette biomasse dans d’autres débouchés comme en nutrition animale et en œnologie pour leurs propriétés probiotiques et de sorption. Le but de cette thèse était de combiner des approches biochimiques, biophysiques et les puces à ADN afin d'étudier les relations entre ces paramètres ainsi que de mettre en évidence l'impact des souches, des conditions de croissance et des procédés sur la composition et les propriétés biophys
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43

Toyama, Brandon Hiroyuki. "The structural basis of yeast prion strain variants." Diss., Search in ProQuest Dissertations & Theses. UC Only, 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3378511.

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44

Daubenspeck, Robert Louis. "Construction and analysis of a starch-degrading strain of distillers' yeast." Thesis, Heriot-Watt University, 1994. http://hdl.handle.net/10399/1414.

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De, Klerk Daniel. "Co-expression of aroma liberating enzymes in a wine yeast strain." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1888.

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Thesis (Msc (Viticulture and Oenology. Institute for Wine Biotechnology))--University of Stellenbosch, 2009.<br>Monoterpenes are important aroma compounds in certain grape varieties such as Muscat, Gewürztraminer and Riesling and are present as either odourless, glycosidically bound complexes or as free aromatic monoterpenes. These complexes occur as monoglucosides or, when present as diglycosides, most commonly as 6-O-α-L-arabinofuranosyl-β-D-glucopyranosides of mainly linalool, geraniol, nerol and citronellol. The release of monoterpenes from non-volatile glycosidically bound precursors occ
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Doyle, Timothy Charles. "A fructose-intolerant yeast strain to select for sucrose fructosyl-transferase activity." Thesis, University of Oxford, 1993. http://ora.ox.ac.uk/objects/uuid:02236278-183d-4463-9732-f9e5f5e610b1.

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A selection system for yeast cells expressing mutated invertase (EC 3.2.1.26, SUC2) with altered fructotransferase activity was developed based on the survival of a fructose-intolerant strain in the presence of suitable acceptor substrates and sucrose. Cells of such a strain expressing a wild-type hydrolase activity will not grow due to the release of free fructose from sucrose. Cells expressing an inactive invertase mutant will not grow since they cannot cleave the sucrose, the sole carbon source. Only cells expressing sucrose fructosyl-transferase activity will thrive, growing on the release
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Gerebring, Linnéa. "Yeast Saccharomyces cerevisiae strain isolated from lager beer shows tolerance to isobutanol." Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129066.

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The development of biofuels has received much attention due to the global warming and limited resources associated with fossil fuels. Butanol has been identified as a potential option due to its advantages over ethanol, for example higher energy density, compatibility with current infrastructure and its possibility to be blended with gasoline at any ratio. Yeast Saccharomyces cerevisiae can be used as a producer of butanol. However, butanol toxicity to the host limits the yield produced. In this study, four strains of yeast isolated from the habitats of lager beer, ale, wine and baker ́s yeast
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Swana, Jeffrey Ross. "Construction and Analysis of a Modified Yeast Strain for Next Generation Biofuel Production." Digital WPI, 2013. https://digitalcommons.wpi.edu/etd-theses/52.

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Current research efforts are focused on 'second generation biofuels', which includes biofuels produced from lignocellulosic material. Lignocellulosic material is primarily composed of cellulose, a glucose polymer, xylose rich hemicellulose and non-fermentable lignin. Saccharomyces cerevisiae is widely used on an industrial scale for the production of ethanol from glucose; however, native S. cerevisiae does not contain the genes required for fermentation of xylose into ethanol. Others have sequentially expressed trans-genes from xylose fermenting organisms to engineer strains of S. cerevisiae c
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Butler, Barbara L. "Separation of a brewing yeast strain of Saccharomyces cerevisiae based on cellular age." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=78334.

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In yeast, aging appears to be marked by a progressive impairment in cellular mechanisms, resulting in irreversible changes in physiology and morphology. To date, very little has been reported about the biochemical changes that occur in yeast as a function of individual cell aging. To investigate this further, six generations of a brewing yeast strain of Saccharomyces cerevisiae (NCYC 1239) were separated according to cellular age using continuous phased culturing and biotin-streptavidin magnetic cell sorting.<br>To obtain cells with no bud scars (virgin cells), a concentrated yeast slur
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Gough, Suzanne. "Production of ethanol from molasses using the thermotolerant yeast strain Kluyveromyces marxianus IMB3." Thesis, University of Ulster, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284833.

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