Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa

Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa

Thesis (MSc Food Sc)--Stellenbosch University, 2013. === ENGLISH ABSTRACT: A wide variety of traditionally and commercially fermented milks are commonly consumed in various countries of Sub-Saharan Africa. Commercially fermented milk is produced on an industrial scale according to well-managed, stan...

Full description

Bibliographic Details
Main Author: Schutte, Lionie Marie
Other Authors: Witthuhn, R. C.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2013
Subjects:
Lactic acid bacteria
Chambiko
Omashikwa
Masse
Chekapmkaika
Omaere
Fermented milk
Microbial biotechnology
Dissertations > Food science
Theses > Food science
Online Access:http://hdl.handle.net/10019.1/80020

Internet

http://hdl.handle.net/10019.1/80020

Similar Items