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The role of clostridia in Bantu beer fermentations
1. The occurrence of clostridia in various stages of Bantu beer production was investigated in order to determine their significance as spoilage organisms in the brewing process and in the final product. 2. The ecology of clostridia was studied by investigating the selective factors of the environme...
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| Format: | Thesis |
| Language: | English English |
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Department of Molecular and Cell Biology
2017
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| _version_ | 1867614494479351808 |
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| access_status_str | Open Access |
| author | Ihlenfeldt, Michael Jürgen Alexander Ihlenfeldt, Michael Jürgen Alexander |
| author2 | Lutjeharms, W J |
| author_browse | Ihlenfeldt, Michael Jürgen Alexander Lutjeharms, W J |
| author_facet | Lutjeharms, W J Ihlenfeldt, Michael Jürgen Alexander Ihlenfeldt, Michael Jürgen Alexander |
| author_sort | Ihlenfeldt, Michael Jürgen Alexander |
| collection | Thesis |
| description | 1. The occurrence of clostridia in various stages of Bantu beer production was investigated in order to determine their significance as spoilage organisms in the brewing process and in the final product. 2. The ecology of clostridia was studied by investigating the selective factors of the environment according to the concepts of Beijerinck and Baas Becking. This study was extended by quantitative investigations of the microbial population according to the approach of Hungate. 3. A new modification of existing techniques for the enumeration of clostridia is described. 4. Although clostridia were found to occur as part of the normal flora of brewing ingredients and could be detected in all stages of the normal brewing process, they were present in spore-form only. It was found that the environmental factors were not favourable for their growth. 5. The conditions under which clostridia could occur are discussed. 6. The strains isolated in this study were grouped using a distance coefficient on the University of Cape Town ICT 1303 computer. 7. The significance of the two groups that emerged from the numerical study is discussed in relation to the microbial species problem as a whole. |
| format | Thesis |
| id | oai:open.uct.ac.za:11427/23095 |
| institution | University of Cape Town (South Africa) |
| language | eng eng |
| last_indexed | 2026-06-10T12:52:56.333Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UCTD — University of Cape Town Open Access Repository |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| 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:11427/23095 The role of clostridia in Bantu beer fermentations The role of clostridia in Bantu beer fermentations Ihlenfeldt, Michael Jürgen Alexander Ihlenfeldt, Michael Jürgen Alexander Lutjeharms, W J van der Walt, J P Lütjeharms, W J van der Walt, J P Microbiology Microbiology 1. The occurrence of clostridia in various stages of Bantu beer production was investigated in order to determine their significance as spoilage organisms in the brewing process and in the final product. 2. The ecology of clostridia was studied by investigating the selective factors of the environment according to the concepts of Beijerinck and Baas Becking. This study was extended by quantitative investigations of the microbial population according to the approach of Hungate. 3. A new modification of existing techniques for the enumeration of clostridia is described. 4. Although clostridia were found to occur as part of the normal flora of brewing ingredients and could be detected in all stages of the normal brewing process, they were present in spore-form only. It was found that the environmental factors were not favourable for their growth. 5. The conditions under which clostridia could occur are discussed. 6. The strains isolated in this study were grouped using a distance coefficient on the University of Cape Town ICT 1303 computer. 7. The significance of the two groups that emerged from the numerical study is discussed in relation to the microbial species problem as a whole. 2017-01-25T14:35:14Z 2017-01-25T14:35:14Z 1968 2016-11-22T08:49:58Z Master Thesis Masters MSc http://hdl.handle.net/11427/23095 eng eng application/pdf Department of Molecular and Cell Biology Faculty of Science University of Cape Town |
| spellingShingle | Microbiology Microbiology Ihlenfeldt, Michael Jürgen Alexander Ihlenfeldt, Michael Jürgen Alexander The role of clostridia in Bantu beer fermentations |
| thesis_degree_str | Master's |
| title | The role of clostridia in Bantu beer fermentations |
| title_full | The role of clostridia in Bantu beer fermentations |
| title_fullStr | The role of clostridia in Bantu beer fermentations |
| title_full_unstemmed | The role of clostridia in Bantu beer fermentations |
| title_short | The role of clostridia in Bantu beer fermentations |
| title_sort | role of clostridia in bantu beer fermentations |
| topic | Microbiology Microbiology |
| url | http://hdl.handle.net/11427/23095 |
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