- About
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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 121 to 130 of 1773 (0.06 seconds)Spelling suggestions: "subject:"least"" "subject:"years""
| 121 |
Cloning and characterisation of a gpt gene from Aspergillus nigerSoerensen, Tine Kring January 2001 (has links)
No description available.
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| 122 |
Host-plasmid interactions in Saccharomyces cerevisiaeSpalding, A. C. January 1988 (has links)
No description available.
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| 123 |
Control of translational fidelity in yeastGrant, Chris M. January 1990 (has links)
No description available.
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| 124 |
Genetic and physiological control of translational fidelity in yeastFiroozan, Mandana January 1991 (has links)
No description available.
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| 125 |
Production of oraganoleptic compounds by distillers' yeast in continuous cultureChamberlain, H. January 1986 (has links)
No description available.
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| 126 |
Siderophore and pigment production by Candida albicansAltabet, Altaher Ibrahim January 1997 (has links)
No description available.
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| 127 |
Structure-function studies on yeast iso-1 cytochrome cDavies, Anne M. January 1989 (has links)
No description available.
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| 128 |
Regulation of S. cerevisiae filamentous growth in response to the nature and availability of the extracellular carbon sourceNutten, Paul Robert January 2000 (has links)
No description available.
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| 129 |
The organisation and expression of Ty sequences in the yeast, Saccharomyces cerevisiaeBowen, B. A. January 1984 (has links)
No description available.
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| 130 |
Monitoring of metabolites and by-products in a down-scaled industrial lager beer fermentationSjöström, Fredrik January 2013 (has links)
The sugar composition of the wort and how these sugars are utilised by the yeast affects the organoleptic properties of the beer. To monitor the saccharides in the wort before inoculation and during fermentation is important in modern brewing industry. Reducing the duration of the brewing process is valuable and can be achieved by reducing the fermentation time by an increase in temperature. However, this must be done without changing the quality and characteristics of the end product, another incitement for proper monitoring of the wort. During fermentation, brewer´s yeast produces various by-products that affect the flavour in beer. The temperature has been reported to affect the metabolism of such compounds. In the present thesis work, monitoring with high performance chromatography of individual saccharides and ethanol was performed during a down-scaled industrial lager beer fermentation. Additionally, the effect of temperature on the fermentation rate was investigated. To determine if the metabolism of by-products was affected, a few higher alcohols and organic acids were monitored throughout the fermentation. Monitoring of degrading sugars and the production of ethanol with HPLC proved to be suitable. It is concluded that the fermentation rate is increased when the temperature is increased, however, further studies are needed to obtain more decisive results regarding secondary metabolite formation.
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