The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer by Edwin Hlangwani, Heinrich W. du Plessis, Bhekisisa C. Dlamini

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Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice by Heinrich W. du Plessis, Justin W. Hoff, Lucky Mokwena, Marieta van der Rijst, Neil P. Jolly

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Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations by Ucrecia F. Hutchinson, Seteno K. O. Ntwampe, Boredi S. Chidi, Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Mardé Booyse, Neil P. Jolly

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Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents by Zukisani Gomomo, Morris Fanadzo, Maxwell Mewa-Ngongang, Justin Hoff, Marieta Van der Rijst, Vincent Okudoh, Johan Kriel, Heinrich W. du Plessis

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Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-<i>Saccharomyces</i> Yeasts Using Grape Pomace Extract as Fermentation Me... by Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Enoch A. Akinpelu, Ucrecia F. Hutchinson, Boredi S. Chidi, Vincent I. Okudoh, Neil P. Jolly

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