Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Autor: Mogens Jakobsen, Lene Jespersen, Bréhima Diawara, Richard L.K. Glover, Hagrétou Sawadogo-Lingani, James Owusu-Kwarteng

Publikováno v: Frontiers in Sustainable Food Systems, Vol 5 (2021)
Sawadogo-Lingani, H, Owusu-Kwarteng, J, Glover, R, Diawara, B, Jakobsen, M & Jespersen, L 2021, ' Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage ', Frontiers in Sustainable Food Systems, vol. 5, 672410 . https://doi.org/10.3389/fsufs.2021.672410

Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-based alcoholic beverages in Africa. Known under various common names (traditional beers, sorghum beers, opaque, native or indigenous beers) they are also recogni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d09e592f5436ed83f070aaff960ebd7c

ENZYMATIC AND SOME BIOCHEMICAL CHANGES ASSOCIATED WITH THE PRODUCTION OF 'KANTONG,' A TRADITIONAL FERMENTED CONDIMENT IN NORTHERN GHANA

Autor: Richard L.K. Glover, E.N. Kpikpi, V.P. Dzogbefia

Publikováno v: Journal of Food Biochemistry. 33:61-73

This paper reports on the activities of three major food enzymes (amylase, protease and lipase) during the traditional fermentation of Ceiba pentandra seeds into “kantong,” a condiment used in Northern Ghana for soups. Samples were taken at perio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d981456e332f478fc38743ca99d8726
https://doi.org/10.1111/j.1745-4514.2008.00205.x

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

Autor: Kwaku Tano-Debrah, Lene Jespersen, James Owusu-Kwarteng, Fortune Akabanda, Richard L.K. Glover, Dennis Sandris Nielsen

Publikováno v: Food microbiology. 34(2)

Produced from raw unpasteurized milk, nunu is a spontaneously fermented yoghurt-like product made in Ghana and other parts of West Africa. Despite the importance of nunu in the diet of many Africans, there is currently only limited information availa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4d3cacd9313c4ca74b93055d4530c39
https://pubmed.ncbi.nlm.nih.gov/23541194

Biodiversity of Saccharomyces cerevisiae isolated from a survey of pito production sites in various parts of Ghana

Autor: Robert C. Abaidoo, Lene Jespersen, Mogens Jakobsen, Richard L.K. Glover

Publikováno v: Systematic and applied microbiology. 28(8)

Biodiversity among Saccharomyces cerevisiae predominating the spontaneous fermentation of Dagarti pito in Ghana was assessed. Two hundred and forty-nine isolates obtained from samples of dried yeast taken from commercial pito production sites in eigh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d2b391529dc8fab78d8001e94026dd8
https://pubmed.ncbi.nlm.nih.gov/16261866