Similar Items: Characterisation and antimicrobial activity of Pediococci spp. isolated from South African cheese
- Pediococci in South African Cheddar and Gouda cheese
- Isolation, identification and characterisation of lactic acid bacteria with potential probiotic characteristics
- Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine
- Antimicrobial activity of indigenous bulbous plant extracts to control selected pathogens
- Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
- Factors affecting the activity of antimicrobial preservatives
Author: Buys, E.M. (Elna Maria)
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Viability and functionality of Lacticaseibacillus rhamnosus and Bifidobacterium spp. in yoghurt
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- Application of predictive food microbiology to reduce food waste
- Growth of E. coli in reduced salt cheddar cheese