Now showing items 1-3 of 3
Production of kepi grains using pure cultures as starters
(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 ...
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 ...
Characterisation and identification of the active microbial consortium present in Kepi grains
(Stellenbosch : Stellenbosch University, 2001-12)
ENGLISH ABSTRACT: Kepi is an acidic, self-carbonated milk beverage that is produced by fermenting milk with grain-like structures that contain naturally occurring microbes, including lactic acid bacteria (LAB) and yeasts. ...