PRJNA482055
Microbial community dynamics of Kunu beverage
Kuunu is a local beverage that could be made from sorghum, maize, millet or rice singly or in composite forms. Most studies on the microbial analysis of kuunu have used classical biochemical tests for species characterization; this method is cumbersome and has a low precision in most cases. This study therefore attempts to explore the diversity of microbes associated with the various stages of kuunu processing using culture-independent methods and to study the fate of mycotoxins during the processing which is probably influenced by the natural microbiota of the foods.