Now showing items 1-5 of 5
PCR-based DGGE typification of the microbial community in Kepi grains
(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 ...
Identification of probiotic microbes from South African products using PCR-based DGGE analyses
(Stellenbosch : Stellenbosch University, 2004-03)
ENGLISH ABSTRACT: The regular consumption of probiotics is becoming a recognized trend in the food industry due to several reported health benefits. A probiotic is defined as a live microbial feed supplement that ...
PCR detection, denaturing gradient gel electrophoresis (DGGE) fingerprinting and identification of the microbial consortium in different types of UASB granules
(Stellenbosch: University of Stellenbosch, 2006-12)
High-rate anaerobic bioreactors are used for the treatment of various wastewaters, of which the upflow anaerobic sludge blanket (UASB) bioreactor has the widest application, especially in the food and beverage industries. ...
Detection of Enterobacter sakazakii in South African food products
(Stellenbosch : University of Stellenbosch, 2005-12)
It is estimated by the World Health Organisation (WHO) that thousands of millions of cases of foodborne diseases occur world–wide every year. Enterobacter sakazakii is a member of the family Enterobacteriaceae and has ...
Detection and identification of wine spoilage microbes using PCR-based DGGE analysis
(Stellenbosch : University of Stellenbosch, 2009-03)
Grape juice is transformed into wine through the complex processes of alcoholic and malolactic fermentation that is performed by yeasts, lactic acid bacteria and acetic acid bacteria. However, the microbes involved in ...