The genera Lactobacillus is of great significance in African dairy
products and was found to be the largest microbial population in most
of the African indigenous fermented milks, including kule naoto, a
Maasai traditional fermented milk, kwerionie and chekapmkaica from
Uganda, nunu (from Ghana and Nigeria) and masse from Mozambique
(Akabanda et al., 2010; Schutte, 2013).