Similar Items: Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
- Mass cultivation and activity of kefir grains
- Bacteriocins and bacteriocin producers present in kefir and kefir grains
- Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
- The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
- Characterisation and identification of the active microbial consortium present in Kepi grains
- PCR detection of propionibacteria incorporated into mass-cultured Kepi grains
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