Microbial content and anti-microbial activity of Namibian traditionally fermented milk by Kutaa, Georgina

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Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa by Schutte, Lionie Marie

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The quantification of red wine phenolics using fluorescence spectroscopy with chemometrics by Dos Santos, Isabel Anne

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Image analysis of Bacillus thuringiensis by Dickason, Gregory John

“…The need to quantify the bacterial morphology arose out of the possibility of controlling a fermentation based on the morphology of the observed bacteria. …”
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Integration of kinetic models with data from 13C-metabolic flux experiments by Schabort, Willem Petrus Du Toit

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Analysis of succinic acid-producing biofilms of Actinobacillus succinogenes

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A neurocontrol paradigm for intelligent process control using evolutionary reinforcement learning by Conradie, Alex van Eck

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Mass cultivation and activity of kefir grains by Schoevers, Anine

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