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Items: 6


The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production.

Mewa-Ngongang M, Plessis HWD, Ntwampe SKO, Chidi BS, Hutchinson UF, Mekuto L, Jolly NP.

Foods. 2019 Oct 6;8(10). pii: E454. doi: 10.3390/foods8100454.


Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production.

Hutchinson UF, Gqozo S, Jolly NP, Chidi BS, Du Plessis HW, Mewa-Ngongang M, Ntwampe SKO.

Foods. 2019 Aug 1;8(8). pii: E303. doi: 10.3390/foods8080303.


Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds.

Mewa-Ngongang M, du Plessis HW, Ntwampe SKO, Chidi BS, Hutchinson UF, Mekuto L, Jolly NP.

Foods. 2019 Feb 2;8(2). pii: E51. doi: 10.3390/foods8020051.


Metagenomic data of free cyanide and thiocyanate degrading bacterial communities.

Mekuto L, Ntwampe SKO, Mudumbi JBN, Akinpelu EA, Mewa-Ngongang M.

Data Brief. 2017 Jul 4;13:738-741. doi: 10.1016/j.dib.2017.06.049. eCollection 2017 Aug.


Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii.

Mewa-Ngongang M, du Plessis HW, Hutchinson UF, Mekuto L, Ntwampe SK.

Food Sci Technol Int. 2017 Jun;23(4):358-370. doi: 10.1177/1082013217694288. Epub 2017 Jan 1.


Co-metabolism of thiocyanate and free cyanide by Exiguobacterium acetylicum and Bacillus marisflavi under alkaline conditions.

Mekuto L, Alegbeleye OO, Ntwampe SK, Ngongang MM, Mudumbi JB, Akinpelu EA.

3 Biotech. 2016 Dec;6(2):173. doi: 10.1007/s13205-016-0491-x. Epub 2016 Aug 18.

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