Description

Ikivuguto is a traditional Rwandan fermented milk produced by spontaneous fermentation and widely consumed as a nutritious beverage.

Fermentation process

  • Fresh milk collected and stored in gourds or containers
  • Spontaneous fermentation at ambient temperature
  • Fermentation lasts 1–3 days

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Lactococcus spp., Streptococcus spp.

Functional relevance

  • Improved lactose digestibility
  • Source of organic acids and live microbes
  • Important in household nutrition

References

(To be added)