Microbial ecology and evolution principles in Mursik

Background

The variety of fermented foods found in the majority of African nations is mostly influenced by the availability of local raw materials and ingredients as well as by traditional knowledge and practices. For a number of fermented African foods, the microbial flora has been defined, crucial process stages have been identified, and industrial production has been implemented. However, the microbial ecology of the majority of these traditional fermented beverages is unknown and is the subject of this investigation. Key questions include why the microbial communities in these fermented products are so stable, and what processes prevent the invasion of new strains, such as pathogenic bacteria. These are age-old questions in community ecology and evolutionary biology, particularly, how do processes of species sorting and long-term selection shape and stabilize these microbial communities in terms of their community composition, diversity and evenness.

Project description

In practice, the information can be applied to steer the process of the microbial dynamics such that species sorting shapes the microbial community such that it gives the best product. This process practice optimization could be of benefit not only to households but more importantly, the small scale rural cooperatives that utilize the traditional fermentation process for production of mursik. Rather than adding a defined starter culture, product properties could be optimized and standardized using robust principles of community ecology. The significance is equally informed by the fact that mursik is considered nutritious food product of ascribed cultural heritage and honour. Therefore, it plays an integral role in human diet for food security, probiotic benefits, has increased shelf life than the raw materials and for income generation ventures at the micro-economics levels in “fermented milk bars” alongside being a ceremonial drink.