Beer is mainly produced through fermentation. This process happens in the presence of the only micro-organism that is allowed which is Saccharomyces cerevisiae which ferments the small sugars to produce alcohol, carbon dioxide and energy. A large percentage of microbial contamination occurs when...
Download PDF ↓Hot springs are among some of the naturally-occurring extreme environments that have generated considerable interest in microbial ecologists worldwide even though there is very little information on hotspring ecosystems in Zambia. Thermophilic prokaryotes present in such extreme habitats are...
Download PDF ↓This study aimed to quantitatively assess the Risk of Exposure to Listeria through consumption of ready to eat meat and meat products (RTE) imported from South Africa in Lusaka Province of Zambia. A swift quantitative microbiological risk assessment (sQMRA) simulation model was used to analyse...
Download PDF ↓The study was carried out in the Tissue Culture laboratory of the Crop Science Department at the school of Agricultural Sciences of the University of Zambia from September, 2001 to May, 2002. In vitro regeneration and growth capability of two ginger varieties (China and MES 4) from Malawi was...