African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5181

Full Length Research Paper

Microbiological characterization of traditionally fermented food in southern Mozambique

Nhassengo Anisa J. de A.
  • Nhassengo Anisa J. de A.
  • Gaza Regional Veterinary Laboratory, Agricultural Research Institute of Mozambique, Mozambique.
  • Google Scholar
Massamby Andreia M. M.
  • Massamby Andreia M. M.
  • Department of Crop Production, Faculty of Agronomy and Forestry Engineering, Eduardo Mondlane University, Mozambique.
  • Google Scholar
Fulano Arsénio R.
  • Fulano Arsénio R.
  • Department of Para-Clinics, Faculty of Veterinary Medicine, Eduardo Mondlane University, Mozambique.
  • Google Scholar
Macuamule Custódia L. M.
  • Macuamule Custódia L. M.
  • Department of Para-Clinics, Faculty of Veterinary Medicine, Eduardo Mondlane University, Mozambique.
  • Google Scholar


  •  Received: 22 February 2022
  •  Accepted: 10 August 2022
  •  Published: 31 August 2022

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Mashau ME, Jideani AIO, Maliwichi LL (2020). Evaluation of the shelf-life extension and sensory properties of mahewu-A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder. Br. Food Journal 122(11):3419-3432.
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Mwale MM (2014). Microbiological quality and safety of the Zambian fermented cereal beverage: Chibwantu. Thesis presented in partial fulfilment of the requirements for the degree of PhD of Microbial, Biochemical and Food Biotechnology.

 

Naeem M, Haider MIS, Baig S, Saleem M (2012). Isolation characterization and identification of Lactic Acid Bacteria from fruit juices and their efficacy against antibiotics. Pakistan Journal of Botany 44(1):323-328.

 

Nordvall M (2007). Tanzanian milk-based fermented gruels - Food products for improved iron nutrition?. Diploma Work in Food Biotechnology, Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology.

 

Nyambane B, Thari WM, Wangoh J, Njage PMK (2014). Lactic acid bacteria and yeasts involved in the fermentation of amabere amaruranu, a Kenyan fermented milk. Food Science and Nutrition 2(6):692-699.
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Nyanga LK, Nout MJR, Gadaga TH, Theelen B, Boekhout T, Zwietering MH (2007). Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe. International Journal of Food Microbiology 120(1-2):159-166.
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Phiri A (2018). Microbial and chemical dynamics during Marula fermentation. Thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Microbiology.

 

Rahmawati DR, Hariyadi P, Fardiaz D, Richana N (2013). Isolation and identification of microorganisms during spontaneous fermentation of Maize. Journal of Food Technology and Industry 24(1):33-39.
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Yu J, Wang HM, Zha MS, Qing YT, Bai N, Ren Y, Xi XX, Liu WJ, Menghe BLG, Zhang HP (2015). Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia. American Dairy Science Association 98(8):5143-5154.
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