Terroir of Munkoyo - The role of soil and root microbiomes in a traditional cereal-based fermented beverage

Summary

My PhD research explores Munkoyo, a traditional non-alcoholic fermented drink from Zambia. Munkoyo is made using wild plant roots and cooked grains, but the specific plants and their role in fermentation were not well understood. I identified three important plant species and studied the microbes in their roots that help with fermentation.

My research also examined how these plants, where they grow, and the types of grains used affect the flavor and quality of Munkoyo. This work helps improve and standardize Munkoyo production, benefiting local producers and consumers.