PCR-based DGGE typification of the microbial community in Kepi grains

PCR-based DGGE typification of the microbial community in Kepi grains

Thesis (MSc Food Sc )--Stellenbsosch University, 2003. === 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 an irregularly shap...

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Bibliographic Details
Main Author: Garbers, Ilze-Mari
Other Authors: Witthuhn, R. C.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Grain > Microbiology
Cultured milk
Kefir
Polymerase chain reaction
Gel electrophoresis
Dissertations > Food science
Theses > Food science
Online Access:http://hdl.handle.net/10019.1/53549

Internet

http://hdl.handle.net/10019.1/53549

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