Search Results - "Britz, T.J."

Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions by Leygonie, C., Britz, T.J., Hoffman, L.C.

“…► Oxidation of ostrich meat packaged in modified atmosphere (70O 2:30CO 2; 70N 2:30CO 2; air). ► N_MAP showed the overall least oxidation, O_MAP the highest…”
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Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation by Witthuhn, R.C., Schoeman, T., Britz, T.J.

“…Kefir is a fermented milk that is produced by adding Kefir grains, consisting of bacteria and yeasts, to milk. The aim of this study was to determine the…”
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Fluctuations of indicator and index microbes as indication of pollution over three years in the Plankenburg and Eerste Rivers, Western Cape, South Africa by Huisamen, N., Kikine, T., Lotter, M., Ackermann, A., Lamprecht, C., Britz, T.J., Kidd, M., Sigge, G.O.

“…The Plankenburg and Eerste Rivers (Western Cape) have been reported to be contaminated with faecal coliforms. Water is drawn from both rivers for irrigation of…”
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Bruising on ostrich carcasses and the implications on the microbiology and losses in utilizable meat when removing them post-evisceration or post-chilling by Hoffman, L.C., Britz, T.J., Schnetler, D.C.

“…Bruising on ostrich carcasses reduces meat yield. These bruises are usually removed as part of the primary meat inspection, performed directly after…”
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PCR-based DGGE fingerprinting and identification of methanogens detected in three different types of UASB granules by Keyser, M., Witthuhn, R.C., Lamprecht, C., Coetzee, M.P.A., Britz, T.J.

“…Methane is produced by various methanogenic bacteria present in upflow anaerobic sludge blanket (UASB) bioreactors. Methane can be used to predict and improve…”
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Impact of preservation and different packaging conditions on the microbial community and activity of Kefir grains by Witthuhn, R.C., Schoeman, T., Cilliers, A., Britz, T.J.

“…Kefir is a cultured milk product that is produced by a mixed acidic and alcoholic fermentation by microbes found within Kefir grains. The aim of this study was…”
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Characterization of thoeniicin 447, a bacteriocin isolated from Propionibacterium thoenii strain 447 by Van der Merwe, I.R., Bauer, R., Britz, T.J., Dicks, L.M.T.

“…Fifteen strains of propionibacteria, isolated from dairy products, were screened for the production of bacteriocins. Propionibacterium thoenii 447 produced an…”
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Sensory properties of hot-deboned ostrich ( Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna by Hoffman, L.C., Botha, Suné St.C., Britz, T.J.

“…Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but…”
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Identification of Classical Propionibacterium Species Using 16S rDNA — Restriction Fragment Length Polymorphisms by Rledel, K.-H.J., Wlngfield, B.D., Britz, T.J.

“…The phenotypic identification of the classical propionibacteria is essentially still problematic and alternative techniques for the identification of the…”
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Impact of season on the fatty acid profiles of male and female blesbok (Damaliscus pygargus phillipsi) muscles by Neethling, J., Britz, T.J., Hoffman, L.C.

“…This study quantified the impact of season on fatty acid profiles of male and female blesbok muscles (longissimus thoracis et lumborum, biceps femoris,…”
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Propionibacterium species diversity in Leerdammer cheese by Britz, T J, Riedel, K H

“…Thirteen 'classical' Propionibacterium strains, isolated from Leerdammer cheese samples, using three different media were characterized phenotypically. The…”
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Dehydration of peaches without sulphur dioxide by Hansmann, C.F, Joubert, E

“…The experimental drying behaviour of clingstone peach halves dehydrated without sulphites was investigated. Fruit treatments such as peeling and peeling…”
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Arguments supporting kefir marketing to the low-income urban African population in South Africa by Van Wyk, J, Britz, T.J. (Stellenbosch Univ., Matieland (South Africa). Food Science Dept.), Myburgh, A.S

“…Low-income urban African communities in South Africa constitute a market for low-cost products. Although urbanised, these communities' traditional rural food…”
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Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages by Dykes, G A, Britz, T J, von Holy, A

“…Sixty-one lactic acid bacteria from spoiled vacuum-packaged vienna sausages and 15 reference strains were tested for 72 phenotypic characteristics. An…”
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Prevalent organisms on ostrich carcasses found in a commercial abattoir by Hoffman, L.C., Schnetler, D.C., Britz, T.J.

“…The prevalent microbial growth on carcasses before and after overnight cooling in an ostrich abattoir and de-boning plant was investigated. The effect of warm…”
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Isolation and characterization of the microbial population of different South African kefir grains by Witthuhn, R.C, Schoeman, T, Britz, T.J

“…Kefir, a slightly acidic fermented milk, is produced by adding lactic acid bacteria and yeasts, in the form of grains, to milk. The bacteria and yeasts present…”
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Identification of probiotic microorganisms in South African products using PCR-based DGGE analysis by Theunissen, J., Britz, T.J., Torriani, S., Witthuhn, R.C.

“…Probiotic microorganisms in commercial yoghurts and other food products are currently identified by traditional methods such as growth on selective media,…”
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Proximate composition of carob cultivars growing in South Africa by Sigge, G.O., lipumbu, L., Britz, T.J.

“…Five carob (Ceratonia siliqua L.) cultivars grown in South Africa were analysed for proximate and polyphenol composition as well as for mineral, amino and…”
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Physical meat quality characteristics of hot-deboned ostrich ( Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging by Botha, S.St.C., Hoffman, L.C., Britz, T.J.

“…There is a risk of shortening and toughening with hot-deboning of muscles. However, with refrigerated aging this phenomenon may be negated. Vacuum-packed hot…”
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Treatment of winery effluent with upflow anaerobic sludge blanket (UASB): granular sludges enriched with Enterobacter sakazakii by KEYSER, M, WITTHUHN, R. C, RONQUEST, L.-C, BRITZ, T. J

“…Three upflow anaerobic sludge blankets (UASBs) were evaluated for the treatment of winery wastewater: the first was seeded with granular sludge enriched with…”
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