ArticleNutrients2020
Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage.Sustainable microbiology · 2026Article
- A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia.Food science & nutrition · 2024Review
- Past and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions.PloS one · 2024Article
- Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia.Heliyon · 2023Article
- Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk.Foods (Basel, Switzerland) · 2023Article
- Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes.International journal of environmental research and public health · 2022Article
- Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial.World journal of microbiology & biotechnology · 2020Article
- Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. Furthermore, fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins and removing anti-nutritional factors. In the case of traditional fermentation, the composition of microbial communities responsible for fermentation varies from producer to producer and this may also be true for the nutritional composition. Here, we characterized the nutrient profile and microbial community composition of two traditional fermented foods: milk-based
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