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To understand the in situ microbial population and their metabolic roles during fermentation, water,\n                    <jats:italic>tomoso<\/jats:italic>\n                    (traditional starter culture), and\n                    <jats:italic>motoho<\/jats:italic>\n                    samples were collected from eight areas in the Free State and Eastern Cape provinces of South Africa. The highest lactic acid bacteria (LAB) population was 6.81\u2009Log CFU\/g in\n                    <jats:italic>motoho<\/jats:italic>\n                    (pH\u20093.97) from Area 3 and 6.78\u2009Log CFU\/g in\n                    <jats:italic>tomoso<\/jats:italic>\n                    (pH\u20094.43) from Area 6, whereas the lowest yeast population was 3.09\u2009Log CFU\/g in\n                    <jats:italic>tomoso<\/jats:italic>\n                    (pH\u20093.16) from Area 5. The highest population was 6.78\u2009Log CFU\/g in\n                    <jats:italic>motoho<\/jats:italic>\n                    (pH\u20093.93) from Area 8. Overall, the LAB population (5.74\u2009Log CFU\/g) was frequently isolated in\n                    <jats:italic>tomoso<\/jats:italic>\n                    , whereas the yeast population (5.36\u2009Log CFU\/g) was isolated in\n                    <jats:italic>motoho<\/jats:italic>\n                    . Selected LAB and yeast isolates were differentiated using RAPD\u2010PCR analysis using M13 primer; 15 and 23 distinct groups were observed among the 27 and 31 LAB and yeast isolates, respectively. Analysis of the 16S rDNA identified\n                    <jats:italic>Schleiferilactobacillus harbinensis<\/jats:italic>\n                    ,\n                    <jats:italic>Levilactobacillus brevis<\/jats:italic>\n                    ,\n                    <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                    , and\n                    <jats:italic>Limosilactobacillus fermentum<\/jats:italic>\n                    across seven areas, with\n                    <jats:italic>L. brevis<\/jats:italic>\n                    frequently isolated from\n                    <jats:italic>tomoso<\/jats:italic>\n                    samples of the six areas studied. Analysis of the D1D2 domain of the 26S rDNA identified the yeasts\n                    <jats:italic>Candida sake<\/jats:italic>\n                    ,\n                    <jats:italic>Kazachstania unispora<\/jats:italic>\n                    ,\n                    <jats:italic>Pichia kudriavzevii<\/jats:italic>\n                    ,\n                    <jats:italic>Pichia fermentans<\/jats:italic>\n                    , and\n                    <jats:italic>Saccharomyces boulardii<\/jats:italic>\n                    , which the latter three were frequently isolated in\n                    <jats:italic>tomoso<\/jats:italic>\n                    and\n                    <jats:italic>motoho<\/jats:italic>\n                    from six areas. When compared with species from different regions and products, the\n                    <jats:italic>motoho<\/jats:italic>\n                    LAB isolates clustered together, whereas the yeast isolates clustered into eight groups on the neighbor\u2010joining phylogenetic tree. In the\n                    <jats:italic>tomoso<\/jats:italic>\n                    and\n                    <jats:italic>motoho<\/jats:italic>\n                    samples from all areas, the lactic acid concentration was detected between 0.04 and 1.97\u2009mg\/100\u2009g, whereas the acetic concentration was below 0.36\u2009mg\/100\u2009g. None of the LAB were amylolactic while the yeasts\n                    <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                    ,\n                    <jats:italic>C<\/jats:italic>\n                    .\n                    <jats:italic>sake<\/jats:italic>\n                    , and\n                    <jats:italic>S<\/jats:italic>\n                    .\n                    <jats:italic>boulardii<\/jats:italic>\n                    fermented maltose. The study revealed that the\n                    <jats:italic>tomoso<\/jats:italic>\n                    possessed a diverse microbial population, which consisted of different non\u2010\n                    <jats:italic>Saccharomyces<\/jats:italic>\n                    yeast species that survived the fermentation conditions.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/6621201","type":"journal-article","created":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T06:18:56Z","timestamp":1789625936000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Molecular Identification of Cultured Microbial Population and Metabolic Impacts on Traditional Fermented\n                    <i>Motoho<\/i>\n                    From Different Regions of South Africa"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0560-6688","authenticated-orcid":false,"given":"Ngwekazi Nwabisa","family":"Mehlomakulu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8372-2356","authenticated-orcid":false,"given":"Andries","family":"Masenge","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5772-7601","authenticated-orcid":false,"given":"Folarin Anthony","family":"Oguntoyinbo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,16]]},"reference":[{"key":"e_1_2_10_1_2","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2016.1196491"},{"key":"e_1_2_10_2_2","first-page":"2387","article-title":"Traditional Fermented Foods of Lesotho","volume":"2","author":"Gadaga T. 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