Microbial content and anti-microbial activity of Namibian traditionally fermented milk by Kutaa, Georgina

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Taxonomy of species of Alicyclobacillus from South African orchards and fruit concentrate manufacturing environments and the prevention of fruit juice contamination by Groenewald, Willem Hermanus

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PCR detection, denaturing gradient gel electrophoresis (DGGE) fingerprinting and identification of the microbial consortium in different types of UASB granules by Keyser, Maricel

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Detection and identification of wine spoilage microbes using PCR-based DGGE analysis by Bester, Linka

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Detection and molecular subtyping of Listeria Monocytogenes isolated from a South African avocado processing facility by Bester, Ingrid Muriel

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Establishment of a genetic database and molecular methods for the identification of fish species available on the South African market by Cawthorn, Donna-Maree

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PCR-based DGGE identification of bacteria and yeasts present in South African grape must and wine by Siebrits, Leoni

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Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years) by Lombard, Matthys du Toit

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Bacteriocins and bacteriocin producers present in kefir and kefir grains by Powell, Jillian Elizabeth

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Detection, identification and live/dead differentiation of the emerging pathogen Enterobacter sakazakii from infant formula milk and the processing environment by Cawthorn, Donna-Maree

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Growth and guaiacol production of species of Alicyclobacillus isolated from the South African fruit processing environment by Smit, Yvette

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Detection and isolation of thermophilic acidophilic bacteria from fuit juices by Duvenage, Wineen

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Characterisation of "glassiness" in commercially processed french fried potatoes by Sadie, Louise

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Detection of Enterobacter sakazakii in South African food products by Kemp, Francisca

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Identification of probiotic microbes from South African products using PCR-based DGGE analyses by Theunissen, Johnita

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Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains by Latsky, Anneline

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Characterisation and identification of the active microbial consortium present in Kepi grains by Schoeman, Tersia

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PCR-RFLP typification of microbes used in the production of a fermented fish product by Spengler, C. J.

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PCR-based DGGE typification of the microbial community in Kepi grains by Garbers, Ilze-Mari

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Phylogeny and molecular identification of Cronobacter strains isolated from south African food products by Strydom, Amy

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