Isolation and characterisation of yeasts and bacteria from Mbege- An opaque Beerr made from millet malt and banana juice

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dc.contributor.authorShayo, N. B
dc.contributor.authorNnko, S. A. M
dc.contributor.authorGidamis, B
dc.date.accessioned2025-04-11T07:19:06Z
dc.date.available2025-04-11T07:19:06Z
dc.date.issued1998
dc.descriptionJournal article
dc.description.abstractThe micro organism involved in the traditional fermentation process of "mbege ",an indigenous Tanzanian alcohol beverage prepared from malted millet and banana juice were isolated and identified saccharomyces cerrevisiae and lactobacillus plantarum whereidentified as yeast and bacteria responsible for the fermentantion process respectivelly. The main spoilage micro-organism of Mbege was identified as of Acetobacter species. A diverse range of micro-organisms were also identified in the mlliet malt .The coliforms were the predominant ones followed by pseudomonads, lactic acid bacteria(LAB) and yeasts. The presence of high numbers of coliforms (l.98+0.20x 107 ) in millet malt poses no health risk as they are destroyed during porridge preparation. In addition the low PH ( ph4.5 ) of mbege in hibits the growth of coliforms and other pathogenic bacteria. The diverse range of micro-organisms founds in millet malt was an indication of unhygienic handling of millet malt,
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/6643
dc.language.isoen
dc.publisherTanzania J. AgriC. Sc
dc.subjectcharacterisation of micro organism
dc.subjectfermentation and spoilage micro organism
dc.subjectisolation
dc.subjectopaque beer
dc.subjecttraditional brewing
dc.titleIsolation and characterisation of yeasts and bacteria from Mbege- An opaque Beerr made from millet malt and banana juice
dc.typeArticle

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