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Article

32 Citations

7,099 Views

19 Pages

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

Justin Chileshe,
Joost van den Heuvel,
Ray Handema,
Bas J Zwaan,
Elise F. Talsma and
Sijmen Schoustra

Nutrients2020, 12(6), 1628;https://doi.org/10.3390/nu12061628

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1 June 2020

Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. F...

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Article

5 Citations

2,672 Views

18 Pages

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

Maarten de Jong,
Anna Y. Alekseeva,
Kulwa F. Miraji,
Sydney Phiri,
Anita R. Linnemann and
Sijmen E. Schoustra

Microorganisms2022, 10(7), 1354;https://doi.org/10.3390/microorganisms10071354

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5 July 2022

Natural (microbial) communities are complex ecosystems with many interactions and cross-dependencies. Among other factors, selection pressures from the environment are thought to drive the composition and functionality of microbial communities. Ferme...

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Article

3 Citations

3,316 Views

13 Pages

Adequate Dietary Intake and Consumption of Indigenous Fermented Products Are Associated with Improved Nutrition Status among Children Aged 6–23 Months in Zambia

Bubala Thandie Hamaimbo,
Pamela A. Marinda,
Vincent Nyau,
Justin Chileshe,
Christopher Khayeka-Wandabwa and
Sijmen E. Schoustra

Dairy2023, 4(1), 137-149;https://doi.org/10.3390/dairy4010010

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3 February 2023

Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patter...

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