Modernizing mageu fermentation through the use of defined Lactobacillaceae starter cultures with potential functional applications

Abstract Mageu is a non-alcoholic fermented cereal beverage widely consumed in Southern Africa. It is traditionally produced via spontaneous fermentation using various inocula, but is increasingly manufactured using defined starter cultures to improve product consistency, safety, and shelf life. As part of ongoing efforts to modernize traditional fermented foods while retaining their characteristic qualities, this study evaluated the use of selected Lactobacillaceae starter cultures for mageu production. The strains investigated are isolates from healthy South African women identified to have promise as probiotics for women’s health, thereby providing an opportunity to produce a mageu with targeted functional application. Five isolates were tested alone and with Saccharomyces cerevisiae , a yeast associated with mageu fermentation. Fermentation performance was evaluated using pH, titratable acidity, total solids, lactate and ethanol concentrations, viable cell counts, shelf-life, and consumer acceptability. All strains successfully facilitated mageu fermentation, achieving final pH values below 4.0 while maintaining viable cell counts in the finished product, an essential requirement for probiotic functionality. Mixed starter cultures containing yeast reduced fermentation time, increased acid production, and enhanced microbial growth compared to single-strain fermentations. All products met national standards for ethanol and solids content. Consumer acceptability testing indicated a preference for mixed-culture products over the single-strain fermentations, although the commercial flavored mageu remained the most preferred. These findings demonstrate that non-traditional Lactobacillaceae starter cultures can be used to produce mageu with acceptable sensory characteristics, supporting the functional diversification of this culturally significant fermented beverage.