Microbial deterioration of traditional alcoholic beverages in Nigeria

摘要

A study was carried out to investigate the microbiological quality and physico-chemical changes of "aged" cereal-based traditional alcoholic beverages in Nigeria. There were variations in the microorganisms isolated from sekete, pito and burukutu at postproduction time of 72 h, but Saccharomyces cerevisiae, Acetobacter awceti, A hansenii, A. pasteurianus, Alcaligenes, Flavobacterium, Lactobacillus ploantarum and L. brevis were common to all samples.