2006•Food Research InternationalRequires access

The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk

Ameha Kebede, B.C. Viljoen, T.H. Gadaga, Judith Narvhus, Analie Lourens-Hattingh

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Key concepts: Debaryomyces hansenii, Yeast, Food science, Kluyveromyces marxianus, Fermentation, Biology, Lactic acid, Bacteria

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The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk — Research Paper | ScholarLens