The role of clostridia in Bantu beer fermentations

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dc.contributor.advisorLutjeharms, W J
dc.contributor.advisorvan der Walt, J P
dc.contributor.advisorLütjeharms, W J
dc.contributor.advisorvan der Walt, J P
dc.contributor.authorIhlenfeldt, Michael Jürgen Alexander
dc.contributor.authorIhlenfeldt, Michael Jürgen Alexander
dc.date.accessioned2017-01-25T14:35:14Z
dc.date.available2017-01-25T14:35:14Z
dc.date.issued1968
dc.date.updated2016-11-22T08:49:58Z
dc.description.abstract1. 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.
dc.identifier.apacitationIhlenfeldt, M. J. A., & Ihlenfeldt, M. J. A. (1968). <i>The role of clostridia in Bantu beer fermentations</i>. (Thesis). University of Cape Town ,Faculty of Science ,Department of Molecular and Cell Biology. Retrieved from http://hdl.handle.net/11427/23095en_ZA
dc.identifier.chicagocitationIhlenfeldt, Michael Jürgen Alexander, and Michael Jürgen Alexander Ihlenfeldt. <i>"The role of clostridia in Bantu beer fermentations."</i> Thesis., University of Cape Town ,Faculty of Science ,Department of Molecular and Cell Biology, 1968. http://hdl.handle.net/11427/23095en_ZA
dc.identifier.citationIhlenfeldt, M., Ihlenfeldt, M. 1968. The role of clostridia in Bantu beer fermentations. University of Cape Town.en_ZA
dc.identifier.ris TY - Thesis / Dissertation AU - Ihlenfeldt, Michael Jürgen Alexander AU - Ihlenfeldt, Michael Jürgen Alexander AB - 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. DA - 1968 DB - OpenUCT DP - University of Cape Town LK - https://open.uct.ac.za PB - University of Cape Town PY - 1968 T1 - The role of clostridia in Bantu beer fermentations TI - The role of clostridia in Bantu beer fermentations UR - http://hdl.handle.net/11427/23095 ER - en_ZA
dc.identifier.urihttp://hdl.handle.net/11427/23095
dc.identifier.vancouvercitationIhlenfeldt MJA, Ihlenfeldt MJA. The role of clostridia in Bantu beer fermentations. [Thesis]. University of Cape Town ,Faculty of Science ,Department of Molecular and Cell Biology, 1968 [cited yyyy month dd]. Available from: http://hdl.handle.net/11427/23095en_ZA
dc.language.isoeng
dc.language.isoeng
dc.publisher.departmentDepartment of Molecular and Cell Biologyen_ZA
dc.publisher.facultyFaculty of Scienceen_ZA
dc.publisher.institutionUniversity of Cape Town
dc.subject.otherMicrobiology
dc.subject.otherMicrobiology
dc.titleThe role of clostridia in Bantu beer fermentations
dc.titleThe role of clostridia in Bantu beer fermentations
dc.typeMaster Thesis
dc.type.qualificationlevelMasters
dc.type.qualificationnameMSc
uct.type.publicationResearch
uct.type.resourceThesis
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