Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk

By T. Gadaga, A. Mutukumira, J. Narvhus. 2000

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Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, background): “with fermented food products ranging from cheeses and fermented milk to various alcoholic beverages including wine, beer, cider, kombucha (fungus-tea) and tequila (Davenport, 1976; Kumara & Verachtert, 1991; Lachance, 1995; Kosse et al., 1997; Licker et al., 1998; Gadaga et al., 2002; Teoh et al., 2”
Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia (2008, result): “There have also been similar studies on the predominant LAB or yeasts in other traditional dairy products; Dadih in Indonesia (Hosono et al. 1989), Amasi in Zimbabwe ( Gadaga et al. 2000 ), South African fermented milk (Beukes et al. 2001), Kule naoto in Kenya (Mathara et al. 2004), fermented raw go”