Channels :: FRELIP Discovery

Author: Dicks, Leon Milner Theodore

Quick Look
Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria

Similar Items: Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria

Quick Look
Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine
Quick Look
PHYSIOLOGICAL, GENOMIC AND PRESERVATIVE PROPERTIES OF PEDIOCOCCUS ISOLATES FROM MEATS UNDER LOW TEMPERATURE STORAGE
Quick Look
Characterization of pentocin TV35b, a broad-spectrum antimicrobial peptide produced by Lactobacillus pentosus isolated from the human vagina
Quick Look
A Taxonomic study of high pH tolerant lactic acid bacteria associated with vacuum-packaged meat products
Quick Look
The manipulation of ostrich meat quality, composition and shelf life
Quick Look
Formulation and surface activity of natural antimicrobial peptides produced by Bacillus species
Quick Look
Lactic acid bacteria as antagonists of phytopathogenic bacteria
Quick Look
Control of bacterial pathogens associated with mastitis in dairy cows with natural antimicrobial peptides produced by lactic acid bacteria
Quick Look
Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria
Quick Look
The microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcasses
Quick Look
Reproduction criteria and meat quality of South African Black (Struthio Camelus var. Domesticus), Zimbabwean Blue (Struthio Camelus Australis) and South African Black X Zimbabwean Blue ostriches
Quick Look
The influence of immobilisation and peptide structure on the bioactivity of model antimicrobial peptides
Quick Look
Characterization of thoeniicin 447 produced by Propionibacterium thoenii
Quick Look
Taxonomy and physiology of lactic acid bacteria from fortified and natural wines
Quick Look
Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
Quick Look
Hazard analysis critical control point (HACCP) in a red meat abattoir
Quick Look
Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe
Quick Look
Antifungal capacity of lactic acid bacteria isolated from salad vegetables
Quick Look
Isolation, identification and characterisation of lactic acid bacteria with potential probiotic characteristics
Quick Look
Factors influencing colour variation and oxidative stability of South African game meat species
Quick Look
The effect of muscle type and ageing on Near Infrared (NIR) Spectroscopy classification of game meat species using a portable instrument
Quick Look
Improving the meat quality of Blesbok (Damaliscus Dorcas Phillipsi) and Springbok (Antidorcas Marsupialis) through enhancement with inorganic salts
Quick Look
Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
Quick Look
Meat quality parameters of the impala (Aepyceros melampus)