期刊名称：The Journal of Sustainable Development in Africa (JSDA)
电子版ISSN：1520-5509
出版年度：2008
卷号：10
期号：3
出版社：Institute of Sustainable Development in Africa
摘要：The use and identity of microbes in traditional fermented beverages has attracted the
interest of researchers and industrialists world-wide, probably due to their potential to
reduce transmission of bacterial enteric pathogens, as well as improving their nutritional
value. In the work done, yeasts were isolated from samples of Zimbabwean traditional
wine, mukumbi, collected from rural households in Mberengwa, Zimbabwe. Isolates were
enumerated, characterised, and identified using morphological, physiological, and
biochemical properties of strains. Yeast counts ranged from 7.60 to 7.74 log colony
forming units/ml of mukumbi. Saccharomyces cerevisiae (two isolates) were the
predominant species identified in mukumbi. Other yeast species identified were Pichia
anomala, Pichia guilliermondii, Candida tropicalis, and Candida intermedia. The study
showed that the yeast flora in mukumbi is diverse. The occurrence of C. tropicalis, a
known human pathogen, emphasised the need to develop a starter culture to produce
safer and nutritious mukumbi.
