The microbiology of ?kunun-zaki?, a cereal beverage from northern Nigeria, during the fermentation (production) process

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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.