Advertisement

Other Tropical Fruit Vinegars

  • Richard O. Igbinadolor

Abstract

The African continent has many different indigenous cereals, shrubs and fruit-bearing trees.

Keywords

Alcoholic Fermentation Palm Tree Acetic Acid Bacterium Kluyveromyces Marxianus Fermented Beverage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Adams MR, Drugan J, Glossop EJ, Twiddy DR (1982) Cocoa sweatings: an effluent of potential value. Agric Wastes 4:225–229CrossRefGoogle Scholar
  2. Akinwale TO (2000) Extraction of Pulp from Fresh Cocoa Beans for Wine Production. Annual Report of Cocoa Research Institute of Nigeria (CRIN)Google Scholar
  3. Amoa-Awua WK, Sampson E, Tano-Debrah K (2007) Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. J Appl Microbiol 102;599–606CrossRefGoogle Scholar
  4. Ansah F, Dzogbefia VP (1990) The role of microbial and endogenous pectolytic enzymes in cocoa fermentation. J Univ Sci Technol Kumasi Ghana 10:69–74Google Scholar
  5. Ayernor GKS, Matthews JS (1971) The sap of the palm Elaeis guineensis Jacq as raw material for alcoholic fermentation in Ghana. Trop Sci 13:71–83Google Scholar
  6. Bassir O (1962) Observations in the fermentation of palm wine. W Afr J Biol Appl Chem 6:20–25Google Scholar
  7. Cashew Coup and CRIN (1999) Quarterly Review, July-September 1999. Cocoa Research Institute of Nigeria, p. 43Google Scholar
  8. Chinnarasa E (1968) The preservation and bottling of palm wine. Research Report No. 38. Federal Institute of Industrial Research, NigeriaGoogle Scholar
  9. Cruess WV (1958) Commercial Fruit and vegetable Products: A Textbook for Student, Investigator and Manufacturer, 4th edn. McGraw-Hill, New YorkGoogle Scholar
  10. Faparusi SI (1973) Origin of initial microflora of palm wine from oil palm trees (Elaeis guineensis). J Appl Bacteriol 36:559–565Google Scholar
  11. Faparusi SI, Bassir O (1971) Microbiology of fermenting palm wine. J Food Sci Technol 8:206Google Scholar
  12. Faparusi SI, Bassir O (1972) Factors affecting the quality of palm wine. I. Period of tapping a palm tree. W Afr J Biol Appl Chem 15:17–23Google Scholar
  13. Faparusi SI, Olotinboba MO, Ekundayo JA (1973) The microbiology of burukutu beer. Z Allg Mikrobiol 13:563–568CrossRefGoogle Scholar
  14. Frazier WC, Westhoff DC (1978) Food Microbiology. McGraw-Hill, New YorkGoogle Scholar
  15. Kayodé APP, Hounhouigan DJ, Nout MJR, Niehof A (2007) Household production of sorghum beer in Benin: technological and socio-economics aspects. Int J Cons Stud 31:258–264CrossRefGoogle Scholar
  16. Ketiku OA, Scott-Emuakpor MM (1975) The nutrient content of plantain and banana beverages. Food Nutr Afr 14:59–60Google Scholar
  17. Odunfa SA, Oyewole OB (1985) African fermented food. In: Wood BJB (ed) Microbiology of Fermented Food, Vol 2. Elsevier Applied Science, London, pp. 713–746Google Scholar
  18. Ohler JG (1979) Cashew. Royal Tropical Institute, AmsterdamGoogle Scholar
  19. Okafor N (1975) Preliminary microbiological studies on the preservation of palm wine. J Appl Bacteriol 38:1–7Google Scholar
  20. Okafor N (1978) Microbiology and biochemistry of oil palm wine. Adv Appl Microbiol 24:237–256CrossRefGoogle Scholar
  21. Okafor N (1987) Industrial Microbiology. Obafemi Awolowo University Press, Ile-Ife, NigeriaGoogle Scholar
  22. Opeke LK (2005) Tropical Commodity Tree Crops, 2nd edn. Spectrum House, Ibadan, NigeriaGoogle Scholar
  23. Osho A (1995) Evaluation of cashew apple juice for single cell protein and wine production. Nahrung 39:521–529CrossRefGoogle Scholar
  24. Prashant M, Rajendra P (1989) Relationship between ethanol tolerance and fattyacyl composition of Saccharomyces cerevisae. Appl Microbiol Biotechnol 30:294–298Google Scholar
  25. Prescott SC, Dunn CG (1959) Industrial Microbiology, 3rd edn. McGraw-Hill, New YorkGoogle Scholar
  26. Sanni AI, Oso BA (1988) The production of a Nigerian fermented beverage. Nahrung 32: 319–326CrossRefGoogle Scholar
  27. Sanni AI (1989) Some environmental and nutritional factors affecting growth of associated microorganisms of Agadagidi. J Basic Microbiol 29:617–622CrossRefGoogle Scholar
  28. Schwan RF, Rose AH, Board RG (1995) Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp. J Appl Bacteriol (Symp Suppl) 79:96–107Google Scholar
  29. Sievers M, Swings J (2005) Family II Acetobacteriaceae Gills and DeLoy 1980. In: Garrity GM, Winters M, Searles DB (eds) Bergey’s Manual of Systematic Bacteriology, Vol 2, 2nd edn. Springer, New York, pp. 41–48Google Scholar
  30. Togun A (1977) A Review of the Prospects of the Cashew Industry. Cocoa Research Institute of Nigeria, Ibadan, Nigeria, p. 39Google Scholar
  31. Uraih N, Izuagbe YS (1990) Public Health, Food, and Industrial Microbiology. Uniben Press, NigeriaGoogle Scholar

Copyright information

© Springer-Verlag Italia 2009

Authors and Affiliations

  • Richard O. Igbinadolor
    • 1
  1. 1.Department of CPUCocoa Research Institute of Nigeria (CRIN)Oyo StateNigeria

Personalised recommendations