Magou fermentation
Magou is very popular in South Africa, especially among the Bantu people. Magou is a lactic acid fermented porridge made from maize. To make magua a 10 percent maize meal slurry is cooked, cooled and inoculated with wheat flour, which contains the bacteria. Magou is also produced on industrial scale and is then packed in cartons. In the industrial process the magou is inoculated with lactobacillus delbreuckii cultures.
Kefir fermentation
Kefir fermentation is similar to yogurt fermentation. Yogurt is only fermented by bacteria but kefir fermentation involves the help of bacteria as well as yeasts. These yeast produce some alcohol and carbon dioxide, which gives kefir its typical fizzy aspect. Kefir is inoculated with special kefir grains. These grains are mixtures of bacteria and yeasts in a matrix of proteins, lipids and carbohydrates. Kefir fermentation is done at room temperature, which makes the process easier. On the other hand, not everyone likes the taste of kefir.