Yeast fermentation of sorghum worts : influence of nitrogen sources

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Factors influencing the fermentation performance of commercial wine yeasts by Ferreira, Jacques

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Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation

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Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems by Bagheri, Bahareh

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In-Line Monitoring of Red Wine Fermentation by Lambrecht, Kiera Nareece

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Stress, fermentation performance and aroma production by yeast by Fairbairn, Samantha

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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

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Characterization and fermentation of waste paper sludge for bioethanol production by Boshoff, Sonja

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Assessment of process options for triticale fermentation to ethanol and animal feed in the Western Cape by Du Preez, Jarien

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Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations by Du Toit, Wessel J. (Wessel Johannes)

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Natural white wine alcoholic fermentation: a focus on progression trajectories and sensory outcomes by Kruger, Marinda

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Effect of supplementing sheep receiving poor quality roughage with non-protein nitrogen and fermentable energy

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

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Fermented foods production using isolated Lactobacillaceae species for the improvement of vaginal health: the case of mageu and yoghurt by Hartzenberg-Aeroe, Ellen

“…During production, fermentation was monitored by measuring pH until the end points of 3.5 and 4.5 were reached for mageu and yoghurt, respectively. …”
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Development of a fed batch fermentation strategy to produce bioethanol from non-detoxified hardwood spent sulphite liquor by Bezuidenhout, Niel

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Factors influencing the style of brandy by Bougas, Nina Valleska

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Effect of nitrogen and energy supplementation on intake, digestibility and rumen fermentation efficiency in sheep fed poor quality Eragrostis curvula hay

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Pervaporation of ethanol-water solutions using commercially available pervaporation membranes by Akoodi, Aaisha

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Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas by Arendse, Garron Mark

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