John Shindano

TL;DR: Fresh-cut organic mixed vegetables and green beans produced in Zambia were analysed for aerobic plate counts, coliforms, Enterobacteriaceae, Escherichia coli, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Salmonella spp.

TL;DR: Bacterial communities that underlie the fermentation in Munkoyo differ in their composition for the different regions using common processing steps, suggesting that different combinations of bacteria can be used to achieve successful Munksoyo fermentation.

TL;DR: The authors investigated the influence of fermentation temperature on physiochemical properties and the composition of the microbial communities of two types of mabisi: tonga and barotse Mabisi, and found that fermentation at 20 and 22 °C was slower than at 25 °C but they all produced tonga mabisis with medium acidity (pH 4.2) and medium consistency within 48 h.

TL;DR: The main process parameters were found to be fermentation time and temperature, type of containers, presence/absence of backslopping, agitation, heating and cooling, removal of whey and addition of raw milk, and it was found that mabisi is a versatile product consumed with a wide variety of foods.

TL;DR: Tonga mabisi, the most popular type of mabiso produced in non-TMPRs, had the most complex and diverse bacterial community composition compared to the other types, which included barotse, backslopping, creamy, and thick-tonga mabii.