Similar Items: The evaluation of lysozyme under winemaking conditions
- Optimization and evaluation of heterologous lysozyme production in saccharomyces cerevisiae
- Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB
- Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking
- The taxonomy and physiology of the lactic acid bacteria in South African dry wines
- Characterization of bacteriocin-like compounds produced by lactic acid bacteria isolated from South African red wines and sherry
- Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations
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