A MICROBIOLOGICAL STUDY OF SUDANESE MERISSA BREWING
Hamid A. Dirar
Journal of Food Science
Abstract
ABSTRACT The Merissa brewing process was found to consist of three distinct phases: ‘ajeen’ fermentation, a lactic souring of sorghum; ‘deboba’ fermentation, a starter activating phase; and the merissa fermentation phase, the actual fermentation finally producing merissa. The latter two phases are alcoholic fermentations. Variations in important microbial groups involved, together with their metabolic products were studied in all three phases. The unique features of ‘merissa’ brewing are discussed.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Merissa brewing consists of three distinct phases
“The Merissa brewing process was found to consist of three distinct phases: ‘ajeen’ fermentation, a lactic souring of sorghum; ‘deboba’ fermentation, a starter activating phase; and the merissa ferment...”
merissa fermentation is alcoholic fermentation
“the merissa fermentation phase, the actual fermentation finally producing merissa. The latter two phases are alcoholic fermentations.”
deboba fermentation is starter activating phase
“‘deboba’ fermentation, a starter activating phase”