K. Masenya

Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi

O. Adebo, M. Maleke, M. Adefisoye, 2022, Fermentation.

Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

O. Adebo, A. Oyedeji, E. Green, 2022, Foods.

Pathogen infection influences a distinct microbial community composition in sorghum RILs

D. Rees, M. Tekere, T. Makhalanyane, 2021, Plant and Soil.

Molecular technologies ending with ‘omics’: The driving force toward sustainable plant production and protection

K. Masenya, T. Dikobe, M. Manganyi, 2023, F1000Research.

Exploring Cereal Metagenomics: Unravelling Microbial Communities for Improved Food Security

K. Masenya, T. Dikobe, M. Manganyi, 2024, Microorganisms.

Analysis of the bacterial and fungal populations in South African sorghum beer (umqombothi) using full-length 16S rRNA amplicon sequencing

O. Adebo, A. Abrahams, Edwin Hlangwani, 2023, World Journal of Microbiology and Biotechnology.