The Laboratory Production Method was Done According to the Traditional Process of Kunu-Zaki : A Part from the Book Chapter : Antimicrobial Properties of Homo Fermenting Lactic Acid Bacteria (LAB) Isolated from Kunu-Zaki (A Spontaneously Fermenting Nigerian Cereal Beverage)

Sorghum (Sorghum bicolour), millet, (Pennisetum americanum) and hungry rice (locally known as Fonio or Acha) Digitariaexilisgrains were obtained from the Nigeria Cereal Research Institute in Ibadan, Oyo State, Nigeria. The grains were cleaned, weighed and washed before steeping in distilled water.200 grams of cereal grains were used for the kunu-zaki production. A control experiment was set up with distilled water without the grains. For the kunu-zaki made from composite grains, an equal weight of grains was used for each part. The laboratory production method was done according to the traditional process of kunu-zaki fermentation reported by Adeyemi and Umar  with slight modifications.

Author(s) Details:

O. Oluwajoba
Department of Microbiology, Federal University of Technology, Akure, Nigeria. And Department of Biological Science, Yaba College of Technology, Yaba, Lagos, Nigeria.

A. Akinyosoye
Department of Microbiology, Federal University of Technology, Akure, Nigeria.

O. Oyetayo
Department of Microbiology, Federal University of Technology, Akure, Nigeria.

Also See : Metabolite Identification and Quantification : A Part from the Book Chapter : Metabolomics and Metabolic Pathway Analysis: Decoding Cellular Biochemistry

Recent Global Research Developments in Exploring the Microbiological Properties of Kunu-zaki

Diet Diversification and Priming with Kunu: This review elaborates on the diverse therapeutic nutritional properties of Kunu, a fermented non-alcoholic beverage from Nigeria. It discusses the effect of additives and fermentation on the microbial dynamics during Kunu production [1] .

MALDI-TOF MS Profiling and Exopolysaccharide Production Properties of Lactic Acid Bacteria from Kunu-zaki: This study focuses on the profiling of lactic acid bacteria from Kunu-zaki using MALDI-TOF MS and examines their exopolysaccharide production properties [2] .

Nutrient Composition, Antioxidant Properties, and Sensory Characteristics of Instant Kunu: This article evaluates the nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu made from pearl millet supplemented with African locust bean pulp [3].

Nutritional Composition, Microbiological Quality, and Sensory Properties of Kunu-zaki Produced from Millet and Tigernut Blend: This research investigates the nutritional and microbiological qualities of Kunu-zaki produced from a blend of millet and tigernut, highlighting the microbial counts and sensory properties ^[1].

Chemical Properties and Microbiological Profile of Kunu-zaki: This study provides an in-depth analysis of the chemical properties and microbiological profile of Kunu-zaki, focusing on its safety and quality as a non-alcoholic beverage .

References

1. Ndukwe JK, Aduba CC, Ughamba KT, Chukwu KO, Eze CN, Nwaiwu O, Onyeaka H. Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria. Beverages. 2023; 9(1):14. https://doi.org/10.3390/beverages9010014
2. Ndukwe JK, Aduba CC, Ughamba KT, Chukwu KO, Eze CN, Nwaiwu O, Onyeaka H. Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria. Beverages. 2023; 9(1):14. https://doi.org/10.3390/beverages9010014
3. Ogunremi OR, Leischtfeld SF, Schwenninger SM. MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki-A cereal-based Nigerian fermented beverage. International Journal of Food Microbiology. 2022 Apr 2;366:109563.

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