ArticleFrontiers in microbiology2020
Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers, 1 of them a synthesis that pooled it.
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Who cites it
14 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety.Comprehensive reviews in food science and food safety · 2025Pooled it
- Species sorting shapes the divergence of a traditional fermented dairy-derived bacterial community with repeatable functionality during propagation with alternative substrates.World journal of microbiology & biotechnology · 2026Article
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- An experimental outlook on investigating temporal-scale dynamics of microbial communities.ISME communications · 2026Article
- Investigating the probiotic and flavor-producing functions of Bacillus sp. FPIK1 sourced from fermented bamboo shoots of Assam.Microbial cell factories · 2025Article
- Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia.Current research in food science · 2025Article
- Past and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions.PloS one · 2024Article
- Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community.FEMS microbiology ecology · 2023Article
- Antimicrobial Resistance of Lactic Acid Bacteria fromAntibiotics (Basel, Switzerland) · 2023Article
- Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.Foods (Basel, Switzerland) · 2023Review
- Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa.Frontiers in microbiology · 2023Article
- Species dynamics in natural bacterial communities over multiple rounds of propagation.Evolutionary applications · 2022Article
- Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia.Microorganisms · 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
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Many traditionally fermented milk products such as mabisi involve spontaneous fermentation, which can result in bacterial community composition variation due to selection pressure. The aim of this study was to determine the composition of bacterial communities in the different types of mabisi produced across Zambia and identify the factors that influence their composition. Samples of mabisi were collected across the country, and analyzed for pH and bacterial communities using 16S rRNA amplicon sequencing. We found that the bacterial community composition was dominated by members of two phyla, i.e., Firmicutes and Proteobacteria, from which the top 10 most abundant genera were
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