Fermentative Microbes of <i>Khadi</i>, a Traditional Alcoholic Beverage of Botswana
<i>Khadi</i> is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried <i>Grewia flava</i> (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acce...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/2/51 |