Now showing items 1-2 of 2
The effect of lactic acid bacteria and fungi on the malting of barley
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: Barley malt is the predominant raw material for beer brewing world-wide. To meet consumer demand, a constant high quality malt product is required. Malt quality is determined by the degree of substrate ...
Selection of probiotic lactic acid bacteria for horses based on in vitro and in vivo studies
(Stellenbosch : Stellenbosch University, 2011-12)
ENGLISH ABSTRACT: The equine gastro-intestinal tract (GIT) is a relatively unexplored niche concerning the presence of natural microbiota. Studies have shown that disruption of the microbial population naturally present ...