Microbial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyo.

ABSTRACT: Around the world, raw materials are converted into fermented food products through microbial and enzymatic activity. Products are typically produced using a process known as batch culture, where small volumes of an old culture are used to initiate a fresh culture. Repeated over many years, and provided samples are not shared among producers, batch culture techniques allow for the natural evolution of independent microbial ecosystems. While these products form an important part of the diets of many people because of their nutritional, organoleptic and food safety properties, for many traditional African fermented products the microbial communities responsible for fermentation are largely unknown. Here we describe the microbial composition of three traditional fermented non-alcoholic beverag

SUBMITTER: Schoustra SE 

PROVIDER: S-EPMC3653860 | biostudies-literature | 2013

REPOSITORIES: biostudies-literature