Prof Bennie Viljoen
Position
Professor
Department
Microbiology and Biochemistry
Address
BTG 31
Biotechnology
IB 61
R6246
Telephone
0514012621
Office
31
Information

Publications (Short List)

31. Seabi, B.O, Botha, A., B.C. Viljoen and Roux, C. 1999. Nitrogen utilization and growth at reduced water activity by mucoralean present in soil. S.A. J. Botany, 65: 407-413.

32. Lourens, A., B.C. Viljoen and P.J. Jooste. 2000. Levels of probiotic bacteria in South African commercial bio-yoghurt. Food Review 27: 31-33.

33. Viljoen, B.C., E. Laing and H. Wolter. 2000. Isolation and identification of yeasts associated with intermediate meats. Food Technology and Biotechnology. 38:69-76.

34. Laubscher, W.D.F., B.C. Viljoen and J Albertyn. 2000. The yeast flora occurring in the tracheas of broiler chicken. Food Technology and Biotechnology. 38: 77-79.

35. Osei-Abunyewa, A., Hugo, A., Laing, E. and B.C. Viljoen. 2000. The growth and survival of yeasts in commercial salami. Food Micro. 17: 429-438.

36. Lourens, A. and B.C. Viljoen. 2001. Yogurt as probiotic carrier food – a review. Int. J Dairy Res. 11: 1-17.

37. Viljoen, B.C. 2001. Interactions between yeasts and bacteria in dairy products. Int. J Food Microbiol. 69: 37-44.

38. Lourens, A. and B.C. Viljoen. 2001. Growth and survival of probiotic microorganisms in commercial bioyoghurt. Food Research International 34: 791-796.

39. Deak, T., Chen, J., Golden, D.A., Tapia, M.S., Tornai-Lehoczki, J., Viljoen, B.C. Wyder, M.T. and Beuchat, L.R. 2001. Comparison of dichloran glycerol (DG 18) agar with general purpose mycological media for enumerating food-spoilage yeasts. Int. J Food Microbiol 67, 49-53.

40. Morakile, G., Kock, J.L.F., Van Zyl, C.H., Pohl, C.H. and Viljoen, B.C. 2002. Differentiation of brewing and related yeasts based on PCR amplification and restriction fragment length polymorphism of ribosomal DNA. J Inst. Brew. 108, 164-168.

41. Lourens-Hattingh, A. and Viljoen, B.C. 2002. Survival of probiotic bacteria in South African commercial bio-yoghurt. SA J Sci. 98, 298-301.

Area(s) of Interest

Microbiology:- Food Biotechnology, specialising in the characterization of foodborne yeasts, their taxonomical status, ecological advantages or disadvantages and the possible application of these strains in the food industry.

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