Author: Dicks, Leon Milner Theodore
Similar Items: Identification of lactic acid bacteria isolated from South African fortified wines
- Taxonomy and physiology of lactic acid bacteria from fortified and natural wines
- Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast
- The taxonomy and physiology of the lactic acid bacteria in South African dry wines
- The role of lactic acid bacteria in brandy production
- Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine
- Characterization of bacteriocin-like compounds produced by lactic acid bacteria isolated from South African red wines and sherry