The microbiology of ‘kunun-zaki’, a cereal beverage from northern Nigeria, during the fermentation (production) process

✍ Scribed by B.J.O. Efiuvwevwere; O. Akona

• Book ID: 104705347
• Publisher: Springer
• Year: 1995
• Tongue: English
• Weight: 235 KB
• Volume: 11
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00286358

✦ Synopsis

'Kunun-zaki' is a beverage produced by a fermentation process involving the steeping of millet grains and wetmilling. Initially, there is a wide range of microflora but, after steeping, the moulds are eliminated, leaving a 1:1 ratio of Gram-negative bacteria to Gram-positive bacteria. By the end of the fermentation, all Gram-negative bacteria are eliminated and Lactobacillus spp. predominate. Increase in acidity during the process also encourages growth of Saccharomyces cerevisiae. Fermentation for 8 h produces an acceptable product.