Paul Mokoena

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Betty Aneyumel from the Karamoja tribe rakes fermented millet to prepare a local alcoholic drink in Moroto, eastern Uganda. Reuters/Euan Denholm

What ancient African fermentation techniques reveal about probiotics

Paul Mokoena, University of KwaZulu-Natal

There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.

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