Physicochemical and microbiological changes during two-stage fermentation production of umqombothi

Umqombothi is a traditional South African fermented beverage. The brewing process limits its consumption to a day or two after production due to the constant production of carbon dioxide. In this study the physicochemical and microbial changes in Umqombothi produced at two-stage fermentation tempera...

Full description

Saved in:
Bibliographic Details
Published in:Heliyon 2024-01, Vol.10 (2), p.e24522, Article e24522
Main Authors: Xolo, Thembelani, Keyser, Zanephyn, A Jideani, Victoria
Format: Article
Language:English
Subjects:
Alcoholic beverage
Fermentation
Lactic acid bacteria
Traditional beverage
Umqombothi
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Umqombothi is a traditional South African fermented beverage. The brewing process limits its consumption to a day or two after production due to the constant production of carbon dioxide. In this study the physicochemical and microbial changes in Umqombothi produced at two-stage fermentation temperatures [U1 (30-30 °C), U2 (30-25 °C), U3 (25–30 °C)] were studied over 52 h. Samples were collected before first fermentation (BFF), after first fermentation (AFF), before second fermentation (BSF), after second fermentation (ASF) and after final product (FP). For all three fermentation temperatures, there was a significant increase (p 
ISSN:2405-8440
2405-8440
DOI:10.1016/j.heliyon.2024.e24522