title: The microbiology of 'kunun-zaki', a cereal beverage from northern Nigeria, during the fermentation (production) process.
abstract: 'Kunun-zaki' is a beverage produced by a fermentation process involving the steeping of millet grains and wetmilling. Initially, there is a wide range of microflora but, after steeping, the moulds are eliminated, leaving a 1:1 ratio of Gram-negative bacteria to Gram-positive bacteria. By the end of the fermentation, all Gram-negative bacteria are eliminated and Lactobacillus spp. predominate. Increase in acidity during the process also encourages growth of Saccharomyces cerevisiae. Fermentation for 8 h produces an acceptable product.
authors.affiliation: Department of Microbiology (Food & Industrial Division), University of Port Harcourt, P.O. Box 148-Uniport Post Office, Choba, Port Harcourt, Nigeria.
authors.forename: B J
authors.initials: BJ
authors.lastname: Efiuvwevwere
authors.forename: O
authors.initials: O
authors.lastname: Akona