Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of
Mabisi
Munkoyo
Zambia
lactic acid bacteria
nutrient value
nutritional composition
proximate analysis
traditional fermentation
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
01 Jun 2020
01 Jun 2020
Historique:
received:
19
04
2020
revised:
23
05
2020
accepted:
27
05
2020
entrez:
5
6
2020
pubmed:
5
6
2020
medline:
23
2
2021
Statut:
epublish
Résumé
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
Identifiants
pubmed: 32492891
pii: nu12061628
doi: 10.3390/nu12061628
pmc: PMC7352844
pii:
doi:
Substances chimiques
Dietary Carbohydrates
0
Dietary Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Nederlandse Organisatie voor Wetenschappelijk Onderzoek
ID : 08.250.2013.108
Organisme : Nutricia Research Foundation
ID : 2015-51
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