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Production of biopreservation compounds from non-Saccharomyces yeast using a single-stage bioreactor
Author(s)
Ngongang, Maxwell Mewa
Date Issued
2016
Type
Thesis
Publisher
Cape Peninsula University of Technology
Abstract
Microbial spoilage has been reported in various food products and this has led to increased food, fruit and beverage losses, thereby threatening economic growth, food safety and security. Furthermore, statistics have shown that more than 30% of agricultural produce in developing countries, mostly in Africa, is lost owing to microbial spoilage.
Beverages, food and fruits are predominant contributors to the South African export market. In recent years, contamination of these products resulting in spoilage has been a problem, although partial spoilage control has been achieved using chemical preservatives such as dimethyl dicarbonate, sodium benzoate, potassium sorbate, and sulphur dioxide (SO2). However, prolonged exposure to these chemical preservatives can cause human health problems such as skin and/or eyesight damage, muscle and stomach pain, cardiovascular disease and the impairment of brain function. To mitigate such health concerns, biologically benign alternatives are deemed suitable, providing the rationale for this study.
Beverages, food and fruits are predominant contributors to the South African export market. In recent years, contamination of these products resulting in spoilage has been a problem, although partial spoilage control has been achieved using chemical preservatives such as dimethyl dicarbonate, sodium benzoate, potassium sorbate, and sulphur dioxide (SO2). However, prolonged exposure to these chemical preservatives can cause human health problems such as skin and/or eyesight damage, muscle and stomach pain, cardiovascular disease and the impairment of brain function. To mitigate such health concerns, biologically benign alternatives are deemed suitable, providing the rationale for this study.
Additional information
Thesis (MTech (Chemical Engineering))--Cape Peninsula University of Technology, 2016.
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Name
209237392-Ngongang-MM-Mtech-Chem-Eng-Eng-2016.pdf
Description
Thesis
Size
1.85 MB
Format
Adobe PDF
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(MD5):cc84c2da3ebc1660dfcfc1df8a5aca2a