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nGAP Lecturer (Food Technology)
Name: Tumisi BJ Molelekoa
Location: John Orr Building, Room 2209C Doornfontein Campus
Biotechnology and Food Technology Staff Staff Members
Contact Details:
Tel: +27 (0)11 559 6456
Email: tumisim@uj.ac.za
About Dr Tumisi BJ Molelekoa
Qualifications
PhD Food Technology
Teaching
Food Biochemistry 3
Food Technology 4
Research interest/keywords
Fermentation technology, bacterial and fungal value metabolites, bioprocessing, zebra fish embryo toxicology, food biochemistry, rheology, product development, food waste valorization, biomolecule recovery from food waste, phytochemical analysis, nutraceuticals, lactic acid bacteria and analytical chemistry.
Publications
Molelekoa TBJ, Regnier T, Da Silva LS, Augustyn WA. (2018). Potential of marula (Sclerocarya birrea subsp. caffra) waste for the production of vinegar through surface and submerged fermentation. South African Journal of Science, 114, (11/12).
Oluwafemi Ayodeji Adebo, Tumisi Molelekoa, Rhulani Makhuvele, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Sefater Gbashi, Martins Ajibade Adefisoye, Opeoluwa Mayowa Ogundele, Patrick Berka Njobeh. (2021). A review on novel non‐thermal food processing techniques for mycotoxin reduction. International journal of food science & technology, 56(1), 13-27.
Tumisi Beiri Jeremiah Molelekoa, Thierry Regnier, Laura Suzanne da Silva, Wilma Augustyn. (2021). Production of pigments by filamentous fungi cultured on agro-industrial by-products using submerged and solid-state fermentation methods. Journal of Fermentation, 7(4), 295.
Tintswalo Lindi Maselesele, Tumisi Beiri Jeremiah Molelekoa, Sefater Gbashi, Oluwafemi Ayodeji Adebo. (2022). Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions. Journal of Fermentation, 8(9), 439.
Tumisi Beiri Jeremiah Molelekoa, Wilma Augustyn, Thierry Regnier, Laura Suzanne da Silva. (2023). Chemical characterization and toxicity evaluation of fungal pigments for potential application in food, pharmaceutical and agricultural industries. Saudi Journal of Biological Sciences, 5(30), 103630.
Henrietta Ayodele Oboh, Tumisi Beiri Jeremiah Molelekoa. (2023). Fermented foods and immunological effects in humans and animal models. In: Indigenous Fermented Foods for the Tropics, 333-344.
Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, Ajibola Bamikole Oyedeji, Beatrice Mofoluwaso Fasogbon, Samson Adeoye Oyeyinka, Sunday Samuel Sobowale, Olayemi Eyituoyo Dudu, Tumisi Beiri Jeremiah Molelekoa, Hema Kesa, Jonathan D Wilkin, Oluwafemi Ayodeji Adebo. (2023). African cereal-based fermented products. In: Indigenous Fermented Foods for the Tropics, 15-36.
External links