The effects of specific Saccharomyces cerevisiae strains and monensin supplementation on rumen fermentation in vitro

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Continuous cell recycle succinic acid fermentation by Escherichia coli KJ 122

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Stress markers as indicators of fermentative ability of a Saccharomyces cerevisiae brewery strain by Boudler, Sabrina

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Molecular characterization and population dynamics of lactic acid bacteria during the fermentation of sorghum

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Characterisation of Wickerhamomyces anomalus and Kazachstania aerobia : investigating fermentation kinetics and aroma production by Lombard, Judith

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Assessment of enzyme recycling schemes for paper sludge fermentation using kinetic modelling by Arthur, Wellington

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The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market by Van Wyk, Juliette

Subjects: “…Fermented milk -- Sensory evaluation…”
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Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

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Photo-fermentative treatment of wastewaters: surveying local sources and examining their treatment by Rhodopseudomonas palustris by Uys, Phillippus Rudolph Spies

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Reducing fumonisin exposure in African fermented maize-based foods with lactic acid bacteria

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Optimisation of a recombinant Hepatitis B vaccine through the cultivation and fermentation of Aspergillus Niger by James, Emmanuel Robin

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Chemical composition and in vitro ruminal fermentation characteristics of cowpea varieties in the Limpopo Province, South Africa

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The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation by Lerm, Elda

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Metagenomic screening of cell wall hydrolases, their anti-fungal activities and potential role in wine fermentation by Ghosh, Soumya

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Sugarcane cultivar selection for ethanol production using dilute acid pretreatment, enzymatic hydrolysis and fermentation by Benjamin, Yuda L.

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Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage

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Bacterial diversity of Cabernet Sauvignon must from different locations and the dynamics during wine fermentation by Mathidza, Bill

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Process development for in-situ production and recovery of lipopeptides by Van Niekerk, Kirsten Jacobus

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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

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