Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands.
Laboratory of Food Quality & Design, Wageningen University, Wageningen, The Netherlands.
PLoS One. 2019 Mar 14;14(3):e0213541. doi: 10.1371/journal.pone.0213541. eCollection 2019.
Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after which the product is stirred and ready for consumption. This study was aimed at determining the types of production methods of mabisi and identifying the critical production process parameters. A survey was conducted using interviews and observations to determine the existing production practices/technologies and to capture indigenous knowledge on mabisi production in nine provinces of Zambia. We found seven different production methods which we coined; tonga, thick-tonga, illa, barotse, backslopping, cooked and creamy types. Interestingly, the tonga-type mabisi was produced throughout the country by different ethnic groups. The main process parameters were found to be fermentation time and temperature, type of containers, presence/absence of backslopping, agitation, heating and cooling, removal of whey and addition of raw milk. And further found that mabisi is a versatile product consumed with a wide variety of foods. This basic information is crucial for production process optimisation and microbial communities dynamics studies.
发酵乳制品富含有益微生物，其中一种具有潜力的产品是 mabisi。Mabisi 是赞比亚的一种传统发酵乳制品，通过在环境温度下使用葫芦（葫芦）、陶罐、塑料或金属容器对生奶进行自然发酵制成。发酵大约需要 48 小时，然后搅拌产品即可食用。本研究旨在确定 mabisi 的生产方法类型并确定关键的生产工艺参数。我们通过访谈和观察进行了一项调查，以确定现有的生产实践/技术，并在赞比亚的九个省份收集有关 mabisi 生产的本土知识。我们发现了七种不同的生产方法，我们将其命名为；tonga、thick-tonga、illa、barotse、backslopping、煮熟和奶油型。有趣的是，tonga 型 mabisi 由不同的民族在全国范围内生产。主要的工艺参数是发酵时间和温度、容器类型、是否 backslopping、搅拌、加热和冷却、撇乳和添加生奶。并且还发现 mabisi 是一种用途广泛的产品，与各种食物一起食用。这些基本信息对于生产工艺优化和微生物群落动态研究至关重要。
