ArticleSustainable microbiology2026
How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage.
Article in Sustainable microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Traditional fermented cereal products are important for food security and nutrition. In Zambia and neighbouring countries, Munkoyo is a traditional beverage produced by spontaneous fermentation of cooked grains inoculated with roots from specific wild plant species ("Munkoyo" plants). These plants host distinct root endosphere microbial communities that also vary across geographic locations. However, how plant species identity, geographic origin, and cereal type shape the microbial composition and functional properties of Munkoyo remains unclear. We conducted fermentation experiments to assess how plant species, field location, and cereal type affect the bacterial communities and functional properties of Munkoyo. Fermentation with different co-occurring plant species showed distinct acidification dynamics, with
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