Levels of microbial contamination in non-alcoholic beverages from selected eastern Ethiopian towns markets

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

Traditional fermented foods and beverages are common in many countries, including Zambia. While the

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, an

African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages

Africa has a rich tradition of cereal fermentations to produce diverse products including baked good

Bioethanol production from biodegradable wastes using native yeast isolates from Ethiopian traditional alcoholic beverages

Determination of Ethanol Levels in Alcoholic Beverages Produced in Nigeria as an Indication for Safety Standards

The proliferation of counterfeit, adulterated, and unregulated alcoholic beverages in Nigeria repre

Candida species in tchapalo and bangui , two traditional alcoholic beverages from Côte d'Ivoire