Stationary phase-specific expression of dominant flocculation genes for controlled flocculation of yeast by Domingo, Jody L. (Jody Lawren)

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Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems by Bagheri, Bahareh

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Three-dimensional modelling of simultaneous saccharification and fermentation of cellulose to ethanol by Van Zyl, Josebus Maree

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Characterisation of Wickerhamomyces anomalus and Kazachstania aerobia : investigating fermentation kinetics and aroma production by Lombard, Judith

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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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Improving the quality of non-wheat bread made from maize using sourdough fermentation

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Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations by Du Toit, Wessel J. (Wessel Johannes)

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Reducing fumonisin exposure in African fermented maize-based foods with lactic acid bacteria

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Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa by Schutte, Lionie Marie

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Metagenomic screening of cell wall hydrolases, their anti-fungal activities and potential role in wine fermentation by Ghosh, Soumya

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The biodiversity and description of microbiota in traditionally fermented milk products: a study in rural South Africa by de Waal, Pieter Johannes

“…Urban, and rural fresh cow's milk samples were the most diverse, and commercially bought products, the least. The commercially fermented products were similarly dominated by LAB, belonging to the phylum Firmicutes (more than 98% abundance) and the phylum Proteobacteria (less than 2% abundance). …”
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Inhibition of non-O157 Shiga toxin Escherichia coli in African fermented foods by probiotic bacteria

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Fermented foods production using isolated Lactobacillaceae species for the improvement of vaginal health: the case of mageu and yoghurt by Hartzenberg-Aeroe, Ellen

“…However, it is not known if the improved fermentation was due to S. thermophilus activity alone. …”
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Alkaline fermentation of Bambara groundnut (Vigna subterranean L. Verdc. ) as dawadawa-like African food condiment

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Characterization of Chenin Blanc wines produced by natural fermentation and skin contact : focus on application of rapid sensory profiling methods by Weightman, Jayne

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Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation

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Development of a fed batch fermentation strategy to produce bioethanol from non-detoxified hardwood spent sulphite liquor by Bezuidenhout, Niel

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Design and Investigation of a Semi-Partitioned Bioreactor for Extractive Fermentation using Computational Fluid Dynamics simulations and experimental studies by Teke, George Mbella

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Isolation and characterization of lactic acid bacteria from "ting" in the Northern Province of South Africa

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Identification of lactic acid bacteria isolated from South African fortified wines by Stratiotis, Amalia Lilian

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