The effect of incubation temperature on the survival and growth of yeasts in Sethemi, South African naturally fermented milk

Food Technology and Biotechnology

Volumn 45, Issue 1, 2007, Pages 21-26

  Kebede, Ameha ^a   Viljoen, Bennie C ^a   Gadaga, Henry ^b   Narvhus, Judith A ^c   Lourens Hattingh, Analie ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

^b UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Lactic acid bacteria; Naturally fermented milk; Sethemi; Yeasts

Indexed keywords

CANDIDA ALBICANS; DEBARYOMYCES HANSENII; EFFECT OF TEMPERATURE; INCUBATION TEMPERATURES; KLUYVEROMYCES MARXIANUS; LACTIC ACID BACTERIA; SETHEMI; SURVIVAL AND GROWTH;

BACTERIA; FERMENTED MILK; LABORATORIES; LACTIC ACID; TEMPERATURE;

YEAST;

BACTERIA (MICROORGANISMS); CANDIDA ALBICANS; DEBARYOMYCES HANSENII; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES CEREVISIAE;

EID: 33947609428     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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