Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

by Koketso Motlhanka, Nerve Zhou, Kebaneilwe Lebani
Published 2018-05-01

Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

by Nerve Zhou, Thandiwe Semumu, Amparo Gamero
Published 2021-06-01

Fermentative Microbes of <i>Khadi</i>, a Traditional Alcoholic Beverage of Botswana

by Koketso Motlhanka, Kebaneilwe Lebani, Teun Boekhout, Nerve Zhou
Published 2020-05-01

Bioethanolic yeasts from dung beetles: tapping the potential of extremophilic yeasts for improvement of lignocellulolytic feedstock fermentation

by Anita Ejiro Nwaefuna, Karl Rumbold, Teun Boekhout, Nerve Zhou
Published 2021-04-01

Genome dynamics and evolution in yeasts: A long-term yeast-bacteria competition experiment.

by Nerve Zhou, Michael Katz, Wolfgang Knecht, Concetta Compagno, Jure Piškur
Published 2018-01-01

Coevolution with bacteria drives the evolution of aerobic fermentation in Lachancea kluyveri.

by Nerve Zhou, Krishna B S Swamy, Jun-Yi Leu, Michael J McDonald, Silvia Galafassi, Concetta Compagno, Jure Piškur
Published 2017-01-01