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Microbial and chemical diversity of traditional non-cereal based alcoholic beverages of Sub-Saharan Africa

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dc.rights.license CC BY 4.0
dc.contributor.author Motlhanka, Koketso
dc.contributor.author Zhou, Nerve
dc.contributor.author Lebani, Kebaneilwe
dc.date.accessioned 2020-12-02T08:23:47Z
dc.date.available 2020-12-02T08:23:47Z
dc.date.issued 2018-05-01
dc.identifier.citation Motlhanka, K., Zhou, N. and Lebani, K. (2018). Microbial and chemical diversity of traditional non-cereal based alcoholic beverages of Sub-Saharan Africa. Beverages, 4(2),1-25. https://doi.org/10.3390/beverages4020036. en_US
dc.identifier.issn 2306-5710
dc.identifier.uri http://repository.biust.ac.bw/handle/123456789/242
dc.description.abstract Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern.This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages. en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.subject Non-cereal en_US
dc.subject Fruit en_US
dc.subject Metabolites en_US
dc.subject Microbes en_US
dc.subject Fermentation en_US
dc.subject Beverage en_US
dc.title Microbial and chemical diversity of traditional non-cereal based alcoholic beverages of Sub-Saharan Africa en_US
dc.description.level phd en_US
dc.description.accessibility unrestricted en_US
dc.description.department bsb en_US


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