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

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

Thesis (MSc)--University of Stellenbosch, 2007. === ENGLISH ABSTRACT: Wine production involves complex interactions between a variety of yeasts and bacteria. Conventional microbiological methods can be used to identify the different microorganisms present in wine, but prove to be time-consuming and...

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Bibliographic Details
Main Author: Siebrits, Leoni
Other Authors: Witthuhn, R.C.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Bacteria > Identification
Yeast > Identification
Must > Microbiology
Wine and wine making > Microbiology > South Africa
Theses > Food science
Dissertations > Food science
Online Access:http://hdl.handle.net/10019.1/19865

Internet

http://hdl.handle.net/10019.1/19865

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