Department of Biological Sciences, University of Ilorin, Ilorin, Kwara State, Nigeria.
World J Microbiol Biotechnol. 1991 Mar;7(2):196-201. doi: 10.1007/BF00328990.
Microorganisms present in the unfermented grains of millet at the Initial stage of steeping and after sieving at the initial stage of souring for the preparation of kamu were moulds (Aspergillus versicolor, Penicillim nigricans and Rhizopus stolonifer), bacteria (Pediococcus pentosaceus and Lactobaclllus plantarum) and a yeast (Saccharomyces cerevisiae). Only the bacteria and yeast persisted to the end of the steeping period. These, together with another yeast, Candida krusel, brought about the final souring of kamu.
用于制作卡姆酒的小米在初始浸泡阶段以及初始发酵阶段筛分时，未发酵的谷物中存在霉菌（黑曲霉、青霉和根霉）、细菌（戊糖片球菌和植物乳杆菌）和酵母（酿酒酵母）。只有细菌和酵母在浸泡期结束时仍然存在。这些，连同另一种酵母克鲁塞尔酵母，导致了卡姆酒的最终发酵。
