Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast

Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast

Thesis (MScAgric.)--University of Stellenbosch, 2001. === ENGLISH ABSTRACT: Changes in the bacterial population throughout the malting process of two barley cultivars, i.e. Clipper (local cultivar) and Prisma (imported cultivar), malted at Southern Associated Maltsters (SAM), Caledon, South Afric...

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Bibliographic Details
Main Author: Booysen, Clifford
Other Authors: Dicks, L. M. T.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Lactic acid bacteria > Identification
Malt
Brewing > Microbiology
Fermentation
Dissertations > Wine biotechnology
Theses > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/52299

Internet

http://hdl.handle.net/10019.1/52299

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