Identification of lactic acid bacteria isolated from South African fortified wines by Stratiotis, Amalia Lilian

Subjects: “…Fermentation…”
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Fermentation optimization of pediocin PD-1 production and a comparative study of the effect of pediocin PD-1, plantaricin 423 and nisin on biofilms of Oenococcus oeni by Nel, Hannes Augustinus

Subjects: “…Fermentation…”
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Die aanwending van distillasieprodukte by die gisting van mos by Zeeman, A. S. (Adriaan Siebrits)

Subjects: “…Fermentation…”
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Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars by Valashiya, Rorisang Cynthia

Subjects: “…Sorghum -- Fermentation…”
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Effect of yeasts and oenological parameters on acetaldehyde production during alcoholic fermentation of South African grape musts by October, Francois Marc

Subjects: “…Fermentation…”
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Assessment of enzyme recycling schemes for paper sludge fermentation using kinetic modelling by Arthur, Wellington

Subjects: “…Paper sludge fermentation -- Prediction…”
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The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia by Van Goeverden, Hannah Isabel

Subjects: “…Fermentation -- Biotechnology…”
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Effect of dietary starch and exogenous α-amylase on in vitro gas production kinetics and lactation performance of lactating dairy cows by Grobbelaar, Theunis Johannes

Subjects: “…Rumen fermentation…”
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Comparative 'omic' profiling of industrial wine yeast strains by Rossouw, D.

Subjects: “…Fermentation…”
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Stress, fermentation performance and aroma production by yeast by Fairbairn, Samantha

Subjects: “…Fermentation…”
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Expression of mannanases in fermentative yeasts. by Fouche, Nicolette

Subjects: “…Fermentation…”
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Strategies for the control of malolactic fermentation : characterisation of Pediocin PD-1 and the gene for the malolactic enzyme from Pediococcus damnosus NCFB 1832 by Bauer, Rolene

Subjects: “…Fermentation…”
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Ester production by yeast in wine and brandy by De Villiers, Mariska

Subjects: “…Fermentation…”
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Breeding of wine yeasts with improved brandy aroma by Steger, Caroline,(Caroline Lucie Charlotte)1975-

Subjects: “…Fermentation…”
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Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast by Booysen, Clifford

Subjects: “…Fermentation…”
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Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference by Malherbe, Sulette

Subjects: “…Malolactic fermentation…”
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Kinetic modelling of wine fermentations : why does yeast prefer glucose to fructose by Mocke, Leanie

Subjects: “…Wine fermentation…”
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Sugarcane cultivar selection for ethanol production using dilute acid pretreatment, enzymatic hydrolysis and fermentation by Benjamin, Yuda L.

Subjects: “…Fermentation…”
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Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems by Bagheri, Bahareh

Subjects: “…Fermentative yeasts analysis…”
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Effect of protein source and quality on feedlot growth performance and rumen fermentation characteristics of Dohne Merino lambs

Subjects: “…Rumen fermentation…”
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