Now showing items 1-3 of 3

  • Bacteriocins and bacteriocin producers present in kefir and kefir grains 

    Powell, Jillian Elizabeth (Stellenbosch : University of Stellenbosch, 2006-03)
    Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)). The beverage is manufactured by fermenting milk with Kefir ...
  • PCR-based DGGE typification of the microbial community in Kepi grains 

    Garbers, Ilze-Mari (Stellenbosch : Stellenbosch University, 2003-12)
    ENGLISH ABSTRACT: Kepi is a fermented milk beverage that originated in Eastern Europe. Traditional Kepi is a lightly acidic, carbonated beverage, with a slight yeasty taste. The starter used to produce this beverage is ...
  • Production of kepi grains using pure cultures as starters 

    Cronje, Marise Christine (Stellenbosch : Stellenbosch University, 2003-03)
    ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that differs from other fermented milk products in that it is produced with a mixed microbial community which is confined to discrete grains. These grains ...