Similar Items: Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa
- Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
- Science and technological development of Omashikwa; Namibian traditional fermented butter milk
- Microbial content and anti-microbial activity of Namibian traditionally fermented milk
- Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas
- Studies of traditional cheese and fermented milks
- RAFFINOSE METABOLISM AND UTILISATION BY L. PLANTARUM ISOLATED FROM INDIGENOUSLY FERMENTED CEREAL GRUELS FOR NUTRITIONAL IMPROVEMENT
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