Modernizing mageu fermentation through the use of defined Lactobacillaceae starter cultures with potential functional applications

Abstract Mageu is a non-alcoholic fermented cereal beverage widely consumed in Southern Africa. It is traditionally produced via spontaneous fermentation using various inocula, but is increasingly manufactured using defined starter cultures to improve product consistency, safety, and shelf life. As...

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Principais autores:	Katherine Hartzenberg-Aeroe, Brian Kullin, Jo-Ann Passmore, Anna-Ursula Happel, Hoyam Gamieldien, Marijke Antonia Fagan-Endres
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	BMC 2026-07-01
סדרה:	Journal of Ethnic Foods
נושאים:	Mageu Fermentation Lactobacilli Lactic acid bacteria Yeast Starter culture
גישה מקוונת:	https://doi.org/10.1186/s42779-026-00323-8
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!