Project

Dynamics of microbial communities in traditional fermentation

The project aims to determine how substrate and processing selection processes impact microbial community dynamics and functionality. This is evaluated by propagating lactic acid bacteria from mabisi into different types of milk through backslopping fermentation method while mornitoring microbial diversity and their metabolic activities at selected time points. Also, the effect of processing is assessed by analyzing microbial diversity and metabolic changes in both raw and fermented bovine milk collected from different mabisi processors in the field.