H. W. D. Plessis

Fungistatic and fungicidal properties of Candida pyralidae Y 1117 , Pichia kluyveri Y 1125 and Pichia kluyveri Y 1164 on the biocontrol of Botrytis cinerea

B. S. Chidi, L. Mekuto, S. Ntwampe, 2022 .

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

H. Nieuwoudt, M. Rijst, M. Kidd, 2017 .

Characterisation of non-saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation

B. Ndimba, M. Toit, R. Hart, 2017 .

Cell Immobilization by Gel Entrapment in Ca-Alginate Beads for Balsamic-Styled Vinegar Production

B. S. Chidi, U. Hutchinson, N. Jolly, 2018, ASETH-18,ACABES-18 & EBHSSS-18 Nov. 19-20 2018 Cape Town (South Africa).

Saccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African syrah wines

M. Toit, N. Ntushelo, N. Jolly, 2017 .

Biopreservatives from yeasts with antimicrobial activity against common food, agricultural produce and beverage spoilage organisms

L. Mekuto, N. Jolly, S. Ntwampe, 2017 .

Identification of lactic acid bacteria isolated from South African brandy base wines.

I. S. Pretorius, L. Dicks, I. Pretorius, 2004, International journal of food microbiology.