Valorisation of insect infested sweet sorghum reeds towards production of a fermented beverage

Authors

Thandiwe Semumu (ORCID: https://orcid.org/0000-0002-0451-4856)
Nerve Zhou (ORCID: https://orcid.org/0000-0002-8822-1347)
Santosh Ramchuran (ORCID: https://orcid.org/0000-0002-7677-3806)
Urška Vrhovšek (ORCID: https://orcid.org/0000-0002-7921-3249)
Tawanda Proceed Makopa (ORCID: https://orcid.org/0009-0002-7045-6532)
Mpho T. Gaaipone
Thato Masemola

Institutions

Fondazione Edmund Mach (IT)
Chinhoyi University of Technology (ZW)
University of Botswana (BW)
Council for Scientific and Industrial Research (ZA)
Botswana International University of Science and Technology (BW)

Publication Details

Journal: BMC Microbiology
Published: 2025-05-27
DOI: https://doi.org/10.1186/s12866-025-03857-0
Primary Topic: Fermentation and Sensory Analysis
Type: article
Field-Weighted Citation Impact: 0.00

Funders

Botswana International University of Science and Technology
Fondazione Edmund Mach
Directorate for Biological Sciences

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article

Valorisation of insect infested sweet sorghum reeds towards production of a fermented beverage

Thandiwe Semumu, Nerve Zhou, Santosh Ramchuran, Urška Vrhovšek et al.

May 27, 2025

BMC Microbiology

Fermentation and Sensory Analysis

article

Valorisation of insect infested sweet sorghum reeds towards production of a fermented beverage

Thandiwe Semumu, Nerve Zhou, Santosh Ramchuran, Urška Vrhovšek, Tawanda Proceed Makopa, Mpho T. Gaaipone, Thato Masemola

May 27, 2025article en

Abstract

No abstract available for this paper.

BMC MicrobiologyVol. 25(1)

Fondazione Edmund Mach (IT), Chinhoyi University of Technology (ZW), University of Botswana (BW), Council for Scientific and Industrial Research (ZA), Botswana International University of Science and Technology (BW)

Botswana International University of Science and Technology, Fondazione Edmund Mach, Directorate for Biological Sciences

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Fermentation and Sensory Analysis

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Valorisation of insect infested sweet sorghum reeds towards production of a fermented beverage — Thandiwe Semumu, Nerve Zhou, et al. · BMC Microbiology (2025) | TGRS Research Map | TGRS