Similar Items: PCR-based DGGE identification of bacteria and yeasts present in South African grape must and wine
- Characterisation, evaluation and use of non-Saccharomyces yeast strains isolated from vineyards and must
- Identification of lactic acid bacteria isolated from South African fortified wines
- Genetic characterisation and breeding of wine yeasts
- Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast
- Detection and identification of wine spoilage microbes using PCR-based DGGE analysis
- Characterization of killer yeasts from wineries and their effect on wine fermentations
Author: Witthuhn, R. C.
- Detection and molecular subtyping of Listeria Monocytogenes isolated from a South African avocado processing facility
- Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years)
- Bacteriocins and bacteriocin producers present in kefir and kefir grains
- Detection of Enterobacter sakazakii in South African food products
- PCR detection, denaturing gradient gel electrophoresis (DGGE) fingerprinting and identification of the microbial consortium in different types of UASB granules
- Detection and isolation of thermophilic acidophilic bacteria from fuit juices