ArticleApplied and environmental microbiology2019
Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage.
Article in Applied and environmental microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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Who cites it
24 citing papers in PubMed.
- Hybrid Sensor-Vision Machine Learning for Predicting Mahewu Fermentation Dynamics.Journal of food science · 2026Article
- Characterizing microbiomes of African fermented foods in a global context.Microbiology (Reading, England) · 2026Article
- Soaking reshapes the structure, function, and co-occurrence patterns of barley surface bacterial communities.World journal of microbiology & biotechnology · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Culturally acceptable fermented grain may improve gut health in South African postpartum mothers in a randomised trial.The British journal of nutrition · 2026Article
- Development of starter cultures for mahewu fermentation: affordable solutions for low and medium-income countries.NPJ science of food · 2026Article
- Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress.Foods (Basel, Switzerland) · 2025Article
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Research progress on processing and nutritional properties of fermented cereals.Journal of food science and technology · 2025Review
- Does strain-level persistence of lactobacilli in long-term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?Applied and environmental microbiology · 2024Article
- The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.BMC microbiology · 2024Article
- The effect of seed germination andApplied and environmental microbiology · 2024Article
- Comparative genomic analysis ofApplied and environmental microbiology · 2023Article
- Molecular Detection and Identification of Plant-AssociatedInternational journal of molecular sciences · 2023Review
- Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.Foods (Basel, Switzerland) · 2023Review
- Physicochemical Properties and Bacterial Community Profiling of OptimalFoods (Basel, Switzerland) · 2022Article
- Traditional Fermented Foods and Beverages from around the World and Their Health Benefits.Microorganisms · 2022Review
- The periodic table of fermented foods: limitations and opportunities.Applied microbiology and biotechnology · 2022Review
- Co-occurrence ofFrontiers in microbiology · 2022Review
- Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges.Frontiers in bioengineering and biotechnology · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mahewu is a fermented cereal beverage produced in Zimbabwe. This study determined the composition and origin of mahewu microbiota. The microbiota of mahewu samples consisted of 3 to 7 dominant strains of lactobacilli and two strains of yeasts.
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Registered trials
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