Non-Alcoholic Fermentation of Maize (<i>Zea mays</i>) in Sub-Saharan Africa

Non-Alcoholic Fermentation of Maize (<i>Zea mays</i>) in Sub-Saharan Africa

Maize, together with its fermented products, is fundamental for human nutrition and animal feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of the food preservation methods that has been utilised throughout the centuries and has played a vital role in the ma...

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Bibliographic Details
Main Authors:	Mpho Edward Mashau, Lucy Lynn Maliwichi, Afam Israel Obiefuna Jideani
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Fermentation
Subjects:	maize fermentation lactic acid bacteria <i>mahewu</i> <i>ogi</i> beverages
Online Access:	https://www.mdpi.com/2311-5637/7/3/158

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