A MICROBIOLOGICAL STUDY OF SUDANESE MERISSA BREWING
- 1 November 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (6) , 1683-1686
- https://doi.org/10.1111/j.1365-2621.1978.tb07388.x
Abstract
The Merissa brewing process was found to consist of three distinct phases: ‘ajeen’ fermentation, a lactic souring of sorghum; ‘deboba’ fermentation, a starter activating phase; and the merissa fermentation phase, the actual fermentation finally producing merissa. The latter two phases are alcoholic fermentations. Variations in important microbial groups involved, together with their metabolic products were studied in all three phases. The unique features of ‘merissa’ brewing are discussed.This publication has 6 references indexed in Scilit:
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