Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae

The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The LAB Lactobacillus and Saccharomyces dominate the fermentation of marula wine throughout the...

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Bibliographic Details
Main Authors:	Menzi P. Ngwenya, Thabile P. Nkambule, Solomon W. Kidane
Format:	Article
Language:	English
Published:	Elsevier 2023-11-01
Series:	Heliyon
Subjects:	Fermentation Lactic acid bacteria Yeast Culture
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844023088217

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