African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

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

Jane M. Misihairabgwi*
  • Jane M. Misihairabgwi*
  • Department of Biochemistry, School of Medicine, University of Namibia, Namibia
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Lodewyk Kock
  • Lodewyk Kock
  • Department of Microbiology and Biochemistry, University of the Free State, South Africa
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Elma Pretorious
  • Elma Pretorious
  • Department of Microbiology and Biochemistry, University of the Free State, South Africa
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Carlien Pohl
  • Carlien Pohl
  • Department of Microbiology and Biochemistry, University of the Free State, South Africa
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Remigio Zvauya
  • Remigio Zvauya
  • University of Birmingham, Birmingham, West Midlands, United Kingdom
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  •  Received: 27 October 2014
  •  Accepted: 09 February 2015
  •  Published: 20 February 2015

References

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Banat IM, Marchant R (1995). Characterization and potential industrial applications of five novel, thermotolerant, fermentative yeast strains. World J. Microbiol. Biotechnol. 11:304-306.
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Barnett JA, Payne RW, Yarrow D (2000). Yeasts: characteristics and identification, Cambridge University Press, Cambridge.

  
 

Benhura MA, Chingombe A (1989). Traditional brewing methods in Zimbabwe. Zimbabwe Science News. 23:69-70.

  
 

Beta T, Dzama K (1997). Sorghum processing technologies in Southern Africa. In: Cereals: Novel uses and processes. Campbell, GM, Webb, C, Mckee, SL (Ed-s). Plenum Press. New York. pp. 265-271.
Crossref

  
 

Bvochora, JM, Zvauya R (2001). Biochemical changes occurring during the application of high gravity fermentation technology to the brewing of Zimbabwean traditional opaque beer. Proc. Biochem. 37: 365-370.
Crossref

  
 

Chamunorwa AT, Feresu SB, Mutukumira AN (2002). Identification of lactic acid bacteria isolated from opaque beer (Chibuku) for potential use as a starter culture. J. Food Technol. Afr. 7:93-97.

  
 

Gadaga TH, Mutukumira AN, Narvhus JA, Feresu SB (1999). A review of traditional fermented foods and beverages of Zimbabwe. Int. J. Food. Microbiol. 53:1-11.
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Gotcheva V, Pandiella SS, Angelov A, Roshkova ZG, Webb C (2000). Microflora identification of the Bulgarian cereal-based fermented boza. Proc. Biochem. 36:127-130.
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Kayode APP, Vieira-Dalode G, Linnemann AR, Kotchoni SO, Hounhouigan AJD, van Boekel MAJS., Nout MJR (2011). Diversity of yeasts involved in the fermentation of tchoukoutou, an opques sorghum beer from Benin. Afr. J. Microbiol. Res. 5(18):2737-2742.

  
 

Kurtzman CP, Fell JW (1998). The Yeasts - a taxonomic study. Elsevier Science Publishers, Amsterdam.

  
 

Lyumugabe F, Gros J, Nzungize J, Bajyana E, Thonart P (2012). Characteristics of African traditional beers brewed with sorghum malt: a review. Biotechnol. Agron. Soc. Environ. 16(4): 509-530.

  
 

Maoura N (2005). Identification and typing of the yeast strains isolated from bili bili, a traditional sorghum beer of Chad. Afr. J. Biotechnol. 4:646-656.
Crossref

  
 

Mpofu A, Kock JLF, Pretorius EE, Pohl CH, Zvauya R (2008). Identification of yeasts isolated from mukumbi, a Zimbabwean traditional wine. J. Sustainable Dev. Afr. 10(3):88-102.

  

 

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