Similar Items: Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking
- The role of lactic acid bacteria in brandy production
- Characterisation of biogenic amine genes in lactic acid bacteria isolated from wine
- Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine
- Taxonomy and physiology of lactic acid bacteria from fortified and natural wines
- Directed evolution of wine-related lactic acid bacteria and characterisation of evolved strains
- Die invloed van melksuurvormende bakteriee op die kwaliteit en samestelling van droe rooiwyn
Author: Du Toit, M.
- Investigating the role of Brettanomyces and Dekkera during winemaking
- Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy
- The evaluation of malolactic fermentation starter cultures under South African winemaking conditions
- The evaluation of lysozyme under winemaking conditions
- Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria
- Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria