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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Autores principales:	Katherine Hartzenberg-Aeroe, Brian Kullin, Jo-Ann Passmore, Anna-Ursula Happel, Hoyam Gamieldien, Marijke Antonia Fagan-Endres
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	BMC 2026-07-01
Colección:	Journal of Ethnic Foods
Materias:	Mageu Fermentation Lactobacilli Lactic acid bacteria Yeast Starter culture
Acceso en línea:	https://doi.org/10.1186/s42779-026-00323-8
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