Mageu production using isolated probiotic <i>Lactobacillaceae </i>species targeted at the improvement of vaginal health

Five <i>Lactobacillaceae</i> isolates were investigated for their ability to ferment maize meal to mageu as a potential low-cost probiotic delivery vehicle. The <i>Lactobacillaceae </i>strains, previously isolated from the genital tracts of healthy South African women, were analysed both as single strain cultures and with <i>Saccharomyces cerevisiae.</i> 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.