Now showing items 1-5 of 5
Construction of a genomic library of the lactose utilising yeast Kluyveromyces marxianus var. fragilis for transformation into Saccharomyces cerevisiae
(Lincoln University, 1994)
The object of this project was to create a genomic library of an industrial Kluyveromyces marxianus var. fragilis strain as a preliminary step to cloning the genes responsible for lactose utilisation into Saccharomyces ...
The important contribution of non-Saccharomyces yeasts to the aroma complexity of wine: A review
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years ...
Comparative study of wine composition in Pinot Noir spontaneously fermented in vineyard and in winery
Background and Aims: Spontaneous fermentation is driven by a complex community of indigenous yeasts originating from the vineyard which are considered as part of the terroir. Saccharomyces cerevisiae has been reported as ...
Development of a eukaryotic microbial fuel cell using Arxula adeninivorans
(Lincoln University, 2012)
The bulk of microbial fuel cell work has been conducted on prokaryotic microorganisms, with eukaryotes considered too sluggish. Access to the electron transport chain in the mitochondrion appeared to be the limiting factor. ...
Microbiological assessment of four probiotic feed supplements used by the dairy industry in New Zealand
(Taylor & Francis on behalf of the New Zealand Veterinary Association, 2013)
Since Metchnikoff’s publication ‘‘The Prolongation of Life’’ (Metchnikoff 1908) proposed the use of live bacteria to improve health, a precise definition of probiotics has yet to be formulated, however a widely held ...