Microbial biotechnology in Zimbabwe: current status and proposal for research and development

Current practice of microbial biotechnology in Zimbabwe is based on traditional fermentation processes and other processes from Western countries. Products of the traditional fermentation processes include diverse alcoholic and non-alcoholic beverages and dairy products: among the beverages, the opaque beers and mahewu have been commercialised. Significant products of Western-based fermentations include clear beers and bread, yeast biomass (bakery, winery and brewery yeasts) and industrial ethanol. Composting of refuse and biogas production are other microbial processes of economic importance in Zimbabwe. The country's rich agricultural base and sound economic and social-political considerations have helped to sustain the fermentation processes and industries. Microbiological research is proposed for upgrading selected traditional fermentation processes especially the production of marula wine and dairy products and for improving productivity and diversifying products of existing Western-based fermentation industries. In the later category, production of yeast extract from yeast biomass and selection of local yeast strains possessing attributes such as thermotolerance which will enhance yields in ethanol plants are suggested as suitable research areas. Additionally, microbiological research is thought to be potentially lucrative to local industy in enzyme and single-cell protein production using relatively low-cost solid substrate fermentation processes. Furthermore, evaluation of Zimbabwe's surplus agricultural products and wastes as potential fermentation substrates and establishment of microbial culture collections are recommended for developing microbial biotechnology in the country.