Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine...

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Bibliographic Details
Main Authors: Ogueri Nwaiwu, Chiugo Claret Aduba, Victor Chukwunenye Igbokwe, Chizoba Evelyn Sam, Michael Ukwuru Ukwuru
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Beverages
Subjects:
food safety
artisanal
bacteria
yeasts
fungi
traditional beverages
Online Access:https://www.mdpi.com/2306-5710/6/3/53

Internet

https://www.mdpi.com/2306-5710/6/3/53

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