Mageu production using isolated probiotic Lactobacillaceae species targeted at the improvement of vaginal health

Five Lactobacillaceae isolates were investigated for their ability to ferment maize meal to mageu as a potential low-cost probiotic delivery vehicle. The Lactobacillaceae strains, previously isolated from the genital tracts of healthy South African women, were analysed both as single strain cultures and with Saccharomyces cerevisiae. During production, fermentation was monitored by measuring pH. The final products were analysed for titratable acidity, total solids content, lactate and ethanol concentrations, viable cell counts, and shelf-life. Four mageu samples were evaluated for their consumer acceptability by an untrained consumer panel.