Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth
Bibliography: pages 215-264.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
Department of Molecular and Cell Biology
2016
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1867613299071254528 |
|---|---|
| access_status_str | Open Access |
| author | Ryder, David Stanley |
| author2 | Woods, David R |
| author_browse | Ryder, David Stanley Woods, David R |
| author_facet | Woods, David R Ryder, David Stanley |
| author_sort | Ryder, David Stanley |
| collection | Thesis |
| description | Bibliography: pages 215-264. |
| format | Thesis |
| id | oai:open.uct.ac.za:11427/22443 |
| institution | University of Cape Town (South Africa) |
| language | eng |
| last_indexed | 2026-06-10T12:33:55.830Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UCTD — University of Cape Town Open Access Repository |
| publishDate | 2016 |
| publishDateRange | 2016 |
| publishDateSort | 2016 |
| publisher | Department of Molecular and Cell Biology |
| publisherStr | Department of Molecular and Cell Biology |
| record_format | dspace |
| source_str | UCTD — University of Cape Town Open Access Repository |
| spelling | oai:open.uct.ac.za:11427/22443 The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth Ryder, David Stanley Woods, David R Masschelein, C A Microbiology Bibliography: pages 215-264. The objective of this study has been to understand the metabolic interrelationship between yeast growth, regulation of glycolytic/gluconeogenic flux and accumulation of glycosyl donors for polysaccharide synthesis in brewing yeast (Saccharomyces uvarum) fermentations. Loss of fermenting power of a brewing yeast population may be created by a condition that inhibits growth by limiting amino acid formation and protein synthesis. In commercial strains of S. uvarum this loss may be transitory, or, if not corrected, may ultimately lead to yeast degeneration. The potential industrial impact is realised for fermentation systems which may limit yeast growth, eg. continuous systems, use of pressure and, particularly, systems utilizing immobilised cells. 2016-11-07T17:50:26Z 2016-11-07T17:50:26Z 1984 Doctoral Thesis Doctoral PhD http://hdl.handle.net/11427/22443 eng application/pdf Department of Molecular and Cell Biology Faculty of Science University of Cape Town |
| spellingShingle | Microbiology Ryder, David Stanley The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth |
| thesis_degree_str | Doctoral |
| title | The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth |
| title_full | The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth |
| title_fullStr | The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth |
| title_full_unstemmed | The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth |
| title_short | The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth |
| title_sort | relationship of glycolytic gluconeogenic intermediates in brewing yeast saccharomyces uvarum fermentations to growth |
| topic | Microbiology |
| url | http://hdl.handle.net/11427/22443 |
| work_keys_str_mv | AT ryderdavidstanley therelationshipofglycolyticgluconeogenicintermediatesinbrewingyeastsaccharomycesuvarumfermentationstogrowth AT ryderdavidstanley relationshipofglycolyticgluconeogenicintermediatesinbrewingyeastsaccharomycesuvarumfermentationstogrowth |