Detection and identification of wine spoilage microbes using PCR-based DGGE analysis
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009. === 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 these...
Main Author: | Bester, Linka |
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Other Authors: | Witthuhn, R. C. |
Language: | en |
Published: |
Stellenbosch : University of Stellenbosch
2009
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Subjects: | |
Online Access: | http://hdl.handle.net/10019.1/1558 |
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