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

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.

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APA

Koketso, M (2024). Microbial and chemical diversity of traditional non-cereal based alcoholic beverages of Sub-Saharan Africa. Afribary. Retrieved from https://afribary.com/works/microbial-and-chemical-diversity-of-traditional-non-cereal-based-alcoholic-beverages-of-sub-saharan-africa

MLA 8th

Koketso, Motlhanka "Microbial and chemical diversity of traditional non-cereal based alcoholic beverages of Sub-Saharan Africa" Afribary. Afribary, 12 Apr. 2024, https://afribary.com/works/microbial-and-chemical-diversity-of-traditional-non-cereal-based-alcoholic-beverages-of-sub-saharan-africa. Accessed 30 May. 2024.

MLA7

Koketso, Motlhanka . "Microbial and chemical diversity of traditional non-cereal based alcoholic beverages of Sub-Saharan Africa". Afribary, Afribary, 12 Apr. 2024. Web. 30 May. 2024. < https://afribary.com/works/microbial-and-chemical-diversity-of-traditional-non-cereal-based-alcoholic-beverages-of-sub-saharan-africa >.

Chicago

Koketso, Motlhanka . "Microbial and chemical diversity of traditional non-cereal based alcoholic beverages of Sub-Saharan Africa" Afribary (2024). Accessed May 30, 2024. https://afribary.com/works/microbial-and-chemical-diversity-of-traditional-non-cereal-based-alcoholic-beverages-of-sub-saharan-africa