The effect of sugar, starch and pectin as microbial energy sources on in vitro forage fermenation kinetics by Malan, Marcia

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Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts by Mbuyane, Lethiwe Lynett

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A descriptive study on the production of microbial derived protein by Cordy, Peter Anthony

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Investigating the lipid requirements of wine-related non-Saccharomyces yeast by Mbuyane, Lethiwe Lynett

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Application of comprehensive two dimensional gas chromatography to wine analysis by Vestner, Jochen

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The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine by Prior, Kelly Jade

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Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation by Cerff, Jeanne

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A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes... by Petrovic, Gabriella

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Comparisons of the technical, financial risk and life cycle assessments of various processing options of sugercane bagasse to biofuels in South Africa by Petersen, Abdul Muhaymin

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Modifying redox potential and its impact on metabolic fluxes in Saccharomyces cerevisiae by Jain, Vishist Kumar

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Constitutive expression of enzymes in Pichia pastoris for use in lignin valorisation by Conacher, Cleo Gertrud

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The assessment of fructophilic phenotypes of wine-relevant yeast by Africa, Jesse

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Influence of oxygen addition on the phenolic composition of red wine by Geldenhuys, Lorraine

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Elucidating the metabolic pathways responsible for higher alcohol production in Saccharomyces cerevisiae by Styger, Gustav

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Evaluation of evolutionary engineering strategies for the generation of novel wine yeast strains with improved metabolic characteristics by Horsch, Heidi K.

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Effects of yeast-based direct-fed microbial supplementation on performance of high-producing dairy cows

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Investigating the developmental changes in the gut microbiome of naturally reared ostrich chicks. by Wells, Felicia

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Industrial yeast strains engineered for controlled flocculation by Govender, Patrick

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Probe characterisation, design and evaluation for the real-time quality Indication of milk by Van der Westhuyzen, Petrus Johannes

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Mechanical handling effects on brewers' yeast by Robinson, Andrew

“…Brewery fermentation involves the conversion of sugars to ethanol by yeast with the repeated reuse of the yeast to maximise the overall conversion of sugars to ethanol. …”
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