Characterisation of yeasts isolated from traditional opaque beer beverages brewed in Zimbabwean households

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Lodewyk Kock
Department of Microbiology and Biochemistry, University of the Free State, South Africa
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Elma Pretorious
Department of Microbiology and Biochemistry, University of the Free State, South Africa
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Carlien Pohl
Department of Microbiology and Biochemistry, University of the Free State, South Africa
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Jane M. Misihairabgwi*
Department of Biochemistry, School of Medicine, University of Namibia, Namibia

Lodewyk Kock
Department of Microbiology and Biochemistry, University of the Free State, South Africa

Elma Pretorious
Department of Microbiology and Biochemistry, University of the Free State, South Africa

Carlien Pohl
Department of Microbiology and Biochemistry, University of the Free State, South Africa

Remigio Zvauya
University of Birmingham, Birmingham, West Midlands, United Kingdom

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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