Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage
Abstract Background Munkoyo, a non-alcoholic fermented beverage, is traditionally prepared in Zambia and neighbouring countries using cooked grains and the uncooked roots of wild plant species, collectively called ‘Munkoyo’ plants. The drink, valued for its refreshing taste and nutritional contribut...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-02-01
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| Series: | BMC Plant Biology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12870-024-06031-2 |
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