Personal information

Verified email addresses

Verified email domains

Microbiology, Yeast, Molecular Biology, Fermentation, Non-Saccharomyces
South Africa

Biography

I joined the ARC as a student intern in 2006. In 2007 I enrolled for the ARC Professional Development Program (PDP). It provided me the opportunity to gain my Honours and Master’s degrees in Wine Biotechnology at Stellenbosch University, which I completed in 2012. Later that year, I became a Junior researcher in the Post-Harvest and Agro-processing division (previously Post-Harvest and Wine Technologies). Currently, I am the project leader of the Oenological yeast and bacterial genebank project funded by the Department of Science and Technology (DST) and DALRRD and coordinator of 8 other genebank projects within ARC Infruitec Nietvoorbij. My passion is Molecular Biology and so I am involved with most of the molecular characterization and identification of microorganisms within my team. I have mentored several students over the past few years which covers microbiological and agro-processing projects.
Contribute to Biobank initiatives through the Biodiversity Biobanks of South Africa ( (BBSA) community.

Key responsibilities in current position:
Maintenance and management of the microorganism genebank
culture collection and database.
Conduct & support research on the microorganisms in the genebank and culture collection.
Molecular biologic support to other research projects.

Activities

Employment (1)

ARC Infruitec-Nietvoorbij: Stellenbosch, Western Cape, ZA

2012-11-01 to present | Junior Researcher (Post Harvest and Agro-Processing Technologies)
Employment
Source: Self-asserted source
Justin Wallace Hoff

Education and qualifications (3)

Stellenbosch University: Stellenbosch, Western Cape, ZA

2009-01-03 to 2012-03-31 | MSc in Wine Biotechnology (Institute For Wine Biotechnology)
Education
Source: Self-asserted source
Justin Wallace Hoff

Stellenbosch University: Stellenbosch, Western Cape, ZA

2008-01-03 to 2008-12-06 | HonsBSc in Wine Biotechnology (Institute for Wine Biotechnology)
Education
Source: Self-asserted source
Justin Wallace Hoff

Stellenbosch University: Stellenbosch, Western Cape, ZA

2001-01 to 2006-12 | Bachelors of Science in Microbial Biotechnology (Faculty of Science)
Education
Source: Self-asserted source
Justin Wallace Hoff

Works (11)

The Use of Specific Non-Saccharomyces Yeasts as Sustainable Biocontrol Solutions Against Botrytis cinerea on Apples and Strawberries

Journal of Fungi
2025-01-02 | Journal article
Contributors: Zukisani Gomomo; Morris Fanadzo; Maxwell Mewa-Ngongang; Boredi Silas Chidi; Justin Wallace Hoff; Marieta van der Rijst; Lucky Mokwena; Mathabatha Evodia Setati; Heinrich Wilbur du Plessis
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage

Food Science and Biotechnology
2022-11 | Journal article
Contributors: Nandi E. Nyamende; Justin W. Hoff; Valmary van Brede; Zinash A. Belay; Ayodeji B. Oyenihi; Oluwafemi James Caleb
Source: check_circle
Crossref

Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents

Polish Journal of Food and Nutrition Sciences
2022-05-31 | Journal article
Contributors: Zukisani Gomomo; Morris Fanadzo; Maxwell Mewa-Ngongang; Justin Hoff; Marieta Van der Rijst; Vincent Okudoh; Johan Kriel; Heinrich du Plessis
Source: check_circle
Crossref

Non-<i>Saccharomyces</i> yeast for lowering wine alcohol levels: partial aeration versus standard conditions

FEMS Yeast Research
2022-02-16 | Journal article
Part of ISSN: 1567-1364
Source: Self-asserted source
Justin Wallace Hoff

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

Fermentation
2021-10-26 | Journal article
Part of ISSN: 2311-5637
Source: Self-asserted source
Justin Wallace Hoff
grade
Preferred source (of 2)‎

Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures

South African Journal of Enology and Viticulture
2021-04 | Journal article
Part of ISSN: 2224-7904
Source: Self-asserted source
Justin Wallace Hoff

Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

Fermentation
2019-07-09 | Journal article
Contributors: Heinrich Du Plessis; Maret Du Toit; Hélène Nieuwoudt; Marieta Van der Rijst; Justin Hoff; Neil Jolly
Source: check_circle
Crossref

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Journal of Food Science
2019-03 | Journal article
Contributors: U.F. Hutchinson; S.K.O. Ntwampe; M. Mewa Ngongang; B.S. Chidi; J.W. Hoff; N.P. Jolly
Source: check_circle
Crossref

Mating of natural Saccharomyces cerevisiae strains for improved glucose fermentation and lignocellulosic inhibitor tolerance

2018-03 | Journal article
Part of ISSN: 0015-5632
Part of ISSN: 1874-9356
Source: Self-asserted source
Justin Wallace Hoff

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

South African Journal of Enology & Viticulture
2017-10 | Journal article
Part of ISSN: 2224-7904
Source: Self-asserted source
Justin Wallace Hoff

Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality

2017-07 | Journal article
Part of ISSN: 0959-3993
Part of ISSN: 1573-0972
Source: Self-asserted source
Justin Wallace Hoff