Similar Items: Incidence and characterisation of Bacillus sporothermodurans isolated from UHT milk
- Molecular characterization of Bacillus sporothermodurans in Ultra High Temperature (UHT) milk
- A comparison of selected public health criteria in milk from milk-shops and from a national distributor
- Impact of processing temperatures on survival of microbial contaminants from pasteurised milk
- Phenotypic and Genotypic characterisation of Bacillus sporothermodurans
- Extended shelf life milk processing : effect of cleaning-in-place (CIP) on the survival of bacillus subtilis
- Genomic study of Bacillus anthracis and Bacillus species isolated from anthrax outbreaks in South Africa
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