Cereal based beverages

FERMENTED BEVERAGE Chicha SUBSTRATE Maize MICROORGANISMS INVOLVED Saccharomyces cerevisiae, Leuconostoc sp, Lactobacillus sp., Acetobacter sp. S. cerevisiae, L. mesenteroides, L. plantarum, L. delbrueckii, Streptococcus bovis, Bifidobacterium minimun among others S. cerevisiae, Pichia fermentans, Isaatchenkia orientalis, Zygosaccharomyces fermentati among others TECHNIQUES USED Chewed maize, left to ferment in clay pots for 13 days. Corn kernels boiled for several hours forming a soft dough, left to ferment in banana leafs for 72 hours Made by natural fermentation and flavoured with fruits (pineapple, Lulo (Solanum quitoense), or sugar cane syrup) Natural fermentation of wheat Lactic fermentation, yeast are not present in this fermentation The used grain is mixed with water and sugar and is naturally fermented. REGIONS OF COMSUPTION Peru, Mexico, Colombia, Bolivia and Venezuela Mexico (southern part), Guatemala and El Salvador REFERENCE Blandino et al, 2003; Quevedo, 1997 Nabil & Ampe, 2000

Pozol /teshuino

Corn kernels

Champus

Wheat, rye or maize

Colombia

Osorio et al, 20008

Bouza

wheat

Mahewu

Boza

Sorghum, wheat, corn and millet malt Wheat, rye, maize and others

Lactobacillus paramesenteroides, L. mesenteroides subsp. mesenteroides, S. cerevisiae, and S. warum Lactobacillus lactis subsp. lactis

Egypt, turkey and some western European countries Botswana

Zorba et al, 2003

Gadaga et al, 1999

Kweete

Roasted maize flour and germinated millet Maize grains

L. plantarum, L. acidophilus, L. fermentum, L. coprophilus; yeast: S. cerevisiae, Candida tropicalis, C. glabrata, Geotrichum penicilliatum and G. candidum Mostly Lactobacillus and Lactococcus species and natural yeast present at the time of fermentation

Egypt, Turkey

Blandino et al, 2003

Ogi

Mostly lactic acid bacteria (L. plantarum) and yeast: S. cerevisiae and Geotrichum candidum

Maize grains are mixed with millet and buried for seven days. Then they are sundried and mixed with water and lef to ferment for 24-48 hours Soaked maize grains fermented for 72 hours. Then, grinded and

Uganda

Mwesigye & Okurut, 1995

Nigeria, Benin, and west Africa

Omemu et al, 2007

Impeke

Sorghum

Wild yeast and bacteria from sorghum and manipulators

Doro

Millet, malt meal

Unknown

Monkoyo

Burukutu

Traditionally maize mixed with monkoyo roots (Rhynchosia heterophylla) Sorghum

Lactobacillus delbrueckii lactis and S. cerevisiae

S. cerevisiae, S. chavelieria and Leuconostoc mesenteroides

Pito

Sorghum

S. cerevisiae, L. plantarum, Pediococcus halophilus and C. tropicalis

Chikokivana

Kachasu

Maize meal and Milet malt Maize meal but bulrush and finger

Commercial yeast starter (S. cerevisiae)

Commercial yeast starter (S. cerevisiae)

filtered. Soaked sorghum left to germinate and then inoculated with previous Impeke and left to ferment for 48 hours. Cooked millet until a thin paste, then mixed with malt and fermented naturally and filtered. Monkoyo roots have many amylolytic enzymes which hydrolyzed the maize starch turning it into a porridge left to ferment naturally for 48 hours Germinated sorghum grains onto banana leaves, then sundried, grinded and boiled after cooling the lower part of the mix is collected and Left to ferment naturally for 48 hours Similar preparation as burukutu, but when the boiled grains are left to cool down, it separates into two phases , the upper phase is collected and left to ferment for 48 hours The ingredients are mixed with water and left to ferment for 24 hours The ingredients are simmered for several hours and the mix is left

Burundi

Nzigamazabo &Angeline, 2009

Zimbabwe

Gadaga et al, 1999

Zambia

Kibwega-foma et al, 2012

Nigeria

Kolawole et al, 2007

Nigeria

Orji et al, 2003

Zimbabwe

Gadaga et al, 1999

Zimbabwe

Nyanga et al, 2007

Otika

millet meal, banana and other fruits could be added Red grains of guinean corn and malted sorghum grains

to ferment naturally

unknown

The grains are converted into flour on a mortar and then mixed with water, the mix is inoculated with previous Otika and left to ferment for 72 hours

Nigeria

Chinyere & Onyekwere, 1996

Tubers and grass based beverages

FERMENTED BEVERAGE Pulque SUBSTRATE Sages of Agave (Agave atrivierens, A. Americana) Sap from palm tree (Eleasis guineansis) Corn kernels or yucca (Manihot utilisima) Cassava/yucca (Manihot sculenta Grantz) Cassava/yucca (Manihot utilsima Grantz) MICROORGANISMS INVOLVED Zymommonas mobilis, S. cerevisiae, L. Mesenteroides and Lactococcus lactis subsp lactis S. cerevisiae TECHNIQUES USED Natural fermentation of agave sages REGIONS OF COMSUPTION Mexico REFERENCE Escalante et al, 2008

Ogogoro

Masato

Lactic acid bacteria and yeast

The sap of the tree is collected in plastic bins of pots, sugar is added and left to ferment for 4-7 days Chewed corn or grinded yucca and left to ferment naturally Amylolytic enxymes of Rhizopus sp.

Ghana, Nigeria

Amoa-Awua et al, 2006; Ayogu, 1999

Peru, Colombia and Ecuador

Sotero et al, 1996

Karapari

Rhizopus sp. and yeasts

Guyana

Henkel, 2005

Cauim

L. Pentosus, L. plantarum, yeasts

Chewed cassava added to a previously fermented root soaked in water, then is grated and left to

Brazil

Euziclei et al, 2007

ferment for 48 hours

Fruit based beverages

FERMENTED BEVERAGE Masau SUBSTRATE Masau Fruit (Ziziphus mauritania) Marula fruit (Scleriocarya caffra) Peeled and sliced green banana/plantain MICROORGANISMS INVOLVED L. agilis, L. plantarum, ., divergens, S. cerevisiae, Isaachenkia orientalis, Pichia fabianii Commercial yeast starters (S. cerevisiae) Several species of yeast, mostly S. cerevisiae and lactic acid bacteria TECHNIQUES USED Natural fermentation of the ripped fruit Riped fruit unpitted soaked in water and left to ferment for 72 hours The sliced banana is packed into a clay pot and covered with water, the mix is left to ferment for 5 days and the liquid is collected REGIONS OF COMSUPTION Zimbabwe REFERENCE Nyanga et al, 2007

Marula

Zimbabwe

Wyk, 2011

Agadagidi

Nigeria and Cameroon

Sanni & Lnner, 1993; Jespersen, 2003