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Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cere...
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... 1-3 show examples of cheap substrates normally used. Some brews have even been commercialized such as A. marula liqueur from the marula fruit (Figure 2) [5] and tej (Figure 4) [27,28]. Tej is a home processed, honey wine of Ethiopia produced from a mixture of honey and sugar as major fermentable substrates. ...
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... mass production of non-cereal-based alcoholic beverages of Sub-Saharan Africa relies on uncontrolled spontaneous fermentation and exploits inexpensive substrates that are available in the locality, viz. palm tree fruits (Arecaceae family) and exudates, sugarcane (Saccharum officinarum), banana pulp (Musa acuminata), watermelons (Citrullus lanatus), Hyphaene petersiana (mokolwane/moxao) (Figure 1), marula fruit (Sclerocaryabirrea) (Figure 2), Grewia flava (mogwana) (Figure 3), Grewia occidentalis (moretlwa), Grewia flavascens (mokgomphatha), Popowiaobovata, Balanites aegyptiaca, Berchemia discolor, Ziziphus mauritiana (masau), Kedrostis hirtella (mogakangwaga), Khadia acutipetala, cassava (Manihot esculenta), and honey [5,9,29,30]. Some of the beverages made from non-cereal substrate include muchema, palm wine, setopoti, bojalwa-ja-morula, khadi, mukumbi, urwagwa, pineapple wine, and tej. ...
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... 1-3 show examples of cheap substrates normally used. Some brews have even been commercialized such as A. marula liqueur from the marula fruit (Figure 2) [5] and tej (Figure 4) [27,28]. Tej is a home processed, honey wine of Ethiopia produced from a mixture of honey and sugar as major fermentable substrates. ...
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... mass production of non-cereal-based alcoholic beverages of Sub-Saharan Africa relies on uncontrolled spontaneous fermentation and exploits inexpensive substrates that are available in the locality, viz. palm tree fruits (Arecaceae family) and exudates, sugarcane (Saccharum officinarum), banana pulp (Musa acuminata), watermelons (Citrullus lanatus), Hyphaene petersiana (mokolwane/moxao) (Figure 1), marula fruit (Sclerocaryabirrea) (Figure 2), Grewia flava (mogwana) (Figure 3), Grewia occidentalis (moretlwa), Grewia flavascens (mokgomphatha), Popowiaobovata, Balanites aegyptiaca, Berchemia discolor, Ziziphus mauritiana (masau), Kedrostis hirtella (mogakangwaga), Khadia acutipetala, cassava (Manihot esculenta), and honey [5,9,29,30]. Some of the beverages made from non-cereal substrate include muchema, palm wine, setopoti, bojalwa-ja-morula, khadi, mukumbi, urwagwa, pineapple wine, and tej. ...
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... beverages are less commonly consumed in comparison to the cereal-based beverages in the Sub-Saharan region. The abundance of a variety of cereals across the continent could explain the discrepancy. These non-cereal based beverages can be either non-alcoholic or alcoholic. Although non-alcoholic beverages are important based on the nutritional benefits that they offer, the sensory properties of alcoholic beverages make them more popular. In sub-Saharan Africa, fermented alcoholic beverages are produced from various inexpensive local raw materials such as palm sap, marula fruit and mogwana. Figures 1-3 show examples of cheap substrates normally used. Some brews have even been commercialized such as A. marula liqueur from the marula fruit (Figure 2) [5] and tej (Figure 4) [27,28]. Tej is a home processed, honey wine of Ethiopia produced from a mixture of honey and sugar as major fermentable substrates. Traditional alcoholic beverages are usually preferred over their western counterparts as they are inexpensive to produce at household levels and affordable for consumers, especially for low-income earners. The mass production of non-cereal-based alcoholic beverages of Sub-Saharan Africa relies on uncontrolled spontaneous fermentation and exploits inexpensive substrates that are available in the locality, viz. palm tree fruits (Arecaceae family) and exudates, sugarcane (Saccharum officinarum), banana pulp (Musa acuminata), watermelons (Citrullus lanatus), Hyphaene petersiana (mokolwane/moxao) (Figure 1), marula fruit (Sclerocaryabirrea) (Figure 2), Grewia flava (mogwana) (Figure 3), Grewia occidentalis (moretlwa), Grewia flavascens (mokgomphatha), Popowiaobovata, Balanites aegyptiaca, Berchemia discolor, Ziziphus mauritiana (masau), Kedrostis hirtella (mogakangwaga), Khadia acutipetala, cassava (Manihot esculenta), and honey [5,9,29,30]. Some of the beverages made from non-cereal substrate include muchema, palm wine, setopoti, bojalwa-ja-morula, khadi, mukumbi, urwagwa, pineapple wine, and tej. The characteristics of the substrates are summarized in Table 1. The fermentation of non-cereal-based beverages, although not all fully characterized, is reported to be carried out by yeasts, lactic acid and acetic acid bacteria during a spontaneous fermentation production procedure. Such a technique associated with mixed culture fermentation, as shown in Table 2, may influence the distinctive flavor complexity of these traditional non-cereal-based alcoholic beverages. Table 2 summarizes the microbial diversity of non-cereal-based alcoholic beverages of sub-Saharan Africa region as well as their secondary metabolites. Table 2. Microbial diversity of non-cereal-based alcoholic ...
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... beverages are less commonly consumed in comparison to the cereal-based beverages in the Sub-Saharan region. The abundance of a variety of cereals across the continent could explain the discrepancy. These non-cereal based beverages can be either non-alcoholic or alcoholic. Although non-alcoholic beverages are important based on the nutritional benefits that they offer, the sensory properties of alcoholic beverages make them more popular. In sub-Saharan Africa, fermented alcoholic beverages are produced from various inexpensive local raw materials such as palm sap, marula fruit and mogwana. Figures 1-3 show examples of cheap substrates normally used. Some brews have even been commercialized such as A. marula liqueur from the marula fruit (Figure 2) [5] and tej (Figure 4) [27,28]. Tej is a home processed, honey wine of Ethiopia produced from a mixture of honey and sugar as major fermentable substrates. Traditional alcoholic beverages are usually preferred over their western counterparts as they are inexpensive to produce at household levels and affordable for consumers, especially for low-income earners. The mass production of non-cereal-based alcoholic beverages of Sub-Saharan Africa relies on uncontrolled spontaneous fermentation and exploits inexpensive substrates that are available in the locality, viz. palm tree fruits (Arecaceae family) and exudates, sugarcane (Saccharum officinarum), banana pulp (Musa acuminata), watermelons (Citrullus lanatus), Hyphaene petersiana (mokolwane/moxao) (Figure 1), marula fruit (Sclerocaryabirrea) (Figure 2), Grewia flava (mogwana) (Figure 3), Grewia occidentalis (moretlwa), Grewia flavascens (mokgomphatha), Popowiaobovata, Balanites aegyptiaca, Berchemia discolor, Ziziphus mauritiana (masau), Kedrostis hirtella (mogakangwaga), Khadia acutipetala, cassava (Manihot esculenta), and honey [5,9,29,30]. Some of the beverages made from non-cereal substrate include muchema, palm wine, setopoti, bojalwa-ja-morula, khadi, mukumbi, urwagwa, pineapple wine, and tej. The characteristics of the substrates are summarized in Table 1. The fermentation of non-cereal-based beverages, although not all fully characterized, is reported to be carried out by yeasts, lactic acid and acetic acid bacteria during a spontaneous fermentation production procedure. Such a technique associated with mixed culture fermentation, as shown in Table 2, may influence the distinctive flavor complexity of these traditional non-cereal-based alcoholic beverages. Table 2 summarizes the microbial diversity of non-cereal-based alcoholic beverages of sub-Saharan Africa region as well as their secondary metabolites. Table 2. Microbial diversity of non-cereal-based alcoholic ...
Citations
... Traditional fermentation technologies still play a major role in African communities as a means of food preservation, diversification, source o livelihood and cultural values [1,2]. The existence of many tribes with diverse food preferences and cultural practices has contributed to the existence of these traditional foods technologies passed from generation Njeru to another. ...
... The existence of many tribes with diverse food preferences and cultural practices has contributed to the existence of these traditional foods technologies passed from generation Njeru to another. Fermentation of honey into wine is one such technology that has remained relevant over years in many communities [2][3][4]. ...
Muratina is an alcoholic beverage (wine) amongst the communities around The Mt. Kenya, obtained from spontaneous fermentation of honey in a gourd with dried Kigelia africana (Lam.) Benth.fruits. The wine production is still carried out using traditional technology and has never been scaled up. It serves cultural and social value amongst the communities. The objective of this study was to characterize and document the product process and to evaluate the chemical and microbiological quality of Muratina. The production process involves mixing water and honey in a ration of 17L water to 3Kg honey, then allowing it to ferment in a gourd with pre-cured K.africana fruits for 3-5 days at 30°C after which it is ready. Muratina has an alcohol content of 19.66± 0.47 (mL/100ml), pH of 4.06 ± 0.12 and titratable acidity of 7.57± 0.45 (g tartaric acid/100 mL). Microbiological analysis of Muratina showed aerobic mesophiles at 2.1-5.5 x 103 CFU/mL, LAB at 3.2-7.7 x 104 CFU/mL and yeasts at concentration of 5.6-7.0 x 103 CFU/mL. Biochemical analysis of LAB isolates revealed various resistances to ox gal, pH and NaCl indicating their potential use as probiotics. All the isolates tested were able to withstand 3% ox-gal, although none were able to grow at pH 1-3. Identification o LAB was carried out using API 50 CHL and the sequencing o the 16s rRNA while those o yeasts was carried out using API ID 32. The isolates were identified as Lactobacillus plantarum, Lactococcus spp and Pediococcus spp. Saccharomyces cereviseae was the major yeast isolated. The high alcohol content of Muratina indicates that it has yeasts that could be of commercial value.
... Traditional fermentation technologies still play a major role in African communities as a means of food preservation, diversification, source of livelihood and cultural values [1,2]. The existence of many tribes with diverse food preferences and cultural practices has contributed to the existence of these traditional foods technologies passed from generation Njeru to another. ...
... The existence of many tribes with diverse food preferences and cultural practices has contributed to the existence of these traditional foods technologies passed from generation Njeru to another. Fermentation of honey into wine is one such technology that has remained relevant over years in many communities [2][3][4]. ...
Muratina is an alcoholic beverage (wine) amongst the communities around The Mt. Kenya, obtained from spontaneous
fermentation of honey in a gourd with dried Kigelia africana (Lam.) Benth.fruits. The wine production is still carried out
using traditional technology and has never been scaled up. It serves cultural and social value amongst the communities. The
objective of this study was to characterize and document the product process and to evaluate the chemical and microbiological
quality of Muratina. The production process involves mixing water and honey in a ration of 17L water to 3Kg honey, then
allowing it to ferment in a gourd with pre-cured K.africana fruits for 3-5 days at 30°C after which it is ready. Muratina has an
alcohol content of 19.66± 0.47 (mL/100ml), pH of 4.06 ± 0.12 and titratable acidity of 7.57± 0.45 (g tartaric acid/100 mL).
Microbiological analysis of Muratina showed aerobic mesophiles at 2.1-5.5 x 103 CFU/mL, LAB at 3.2-7.7 x 104 CFU/mL and
yeasts at concentration of 5.6 – 7.0 x 103 CFU/mL. Biochemical analysis of LAB isolates revealed various resistances to ox gal,
pH and NaCl indicating their potential use as probiotics. All the isolates tested were able to withstand 3% ox-gal, although
none were able to grow at pH 1-3. Identification of LAB was carried out using API 50 CHL and the sequencing of the 16s rRNA
while those of yeasts was carried out using API ID 32. The isolates were identified as Lactobacillus plantarum, Lactococcus spp
and Pediococcus spp. Saccharomyces cereviseae was the major yeast isolated. The high alcohol content of Muratina indicates
that it has yeasts that could be of commercial value.
... Spontaneous fermentation of alcoholic beverages is naturally driven by microorganisms that are present in the must/juice or on the fruit skin. Other possible sources of microorganisms involved in spontaneous fermented beverages include the materials and utensils used during extraction and fermentation of marula fruit juice [32][33][34]. The microbiological profiling of marula wines revealed the presence of various bacterial and yeast species, with some occurring throughout the fermentation period. ...
Marula wine is produced from ripe fruits of the Sclerocarya birrea subspecies caffra tree through spontaneous fermentation. A few culture-based studies have shown that the fermentation is largely driven by yeasts, although, in the early stages, some lactic acid bacteria (LAB) and acetic acid bacteria may be detected. Some of the microbes may produce undesirable metabolites that lead to the spoilage and short shelf life of the wine. However, there is generally limited information on the microbial composition and its contribution to the chemical characteristics of the resultant marula wine. The aim of this study was to characterise the microbial population of marula wine from different localities in the Limpopo province, South Africa. MALDI-TOF and amplicon sequencing technique were used to identify microbial strains and to determine their diversity and changes in the different stages of fermentation. The phylogenetic relationships of LAB and S. cerevisiae were analysed using multilocus sequence typing. Bacterial species that were common in the different marula wines included Gluconobacter oxydans, Lactiplantibacillus plantarum, Levilactobacillus brevis, Lacitilactobacillus nagelii, Lentilactobacillus kefiri and Lentilactobacillus parabuchneri, and the yeasts were Hanseniaspora guiliermondii, Saccharomyces cerevisiae, Rhodotorula mucilaginosa and Pichia kudriavzevii. The MLST data indicated common microbiota from different marula wines with low intraspecific diversity, suggesting that the LAB and S. cerevisiae strains that are mainly responsible for the spontaneous fermentation of marula wine are similar irrespective of the geographical differences and production preferences.
... The process of malting and fermentation of alcoholic beverages by use of maize flour is achieved by the use of lactic acid bacteria including the Lactococcus, Lactobacillus, Pediococcus and Leuconostoc, fungi (e.g., Aspergillus) and yeast (e.g., Saccharomyces) while the nonalcoholic ones, are produced through soaking with light fermentation (Dabija et al., 2021). Traditional Alcoholic beverages that are brewed traditionally are found to contain the highest alcohol percentages in Africa, which is made from maize fermentation and has low cost of manufacturing (Motlhanka et al., 2018). Animal feeds, silage and the fuel production in developing countries has been highly produced from the maize leading to the increase of maize production by 40% but also the high population that depends on the maize consumption has lowered the energy production (Ranum et al., 2014). ...
Food safety is key to a health population in the developing countries along the whole value. Maize and its products’ safety from aflatoxin is a concern taking into consideration that they are highly consumed in these countries as their staple food by individuals from different socio- economic levels and upbringings. It’s used to manufacture human foods which include maize flour, grits, porridge, beers among others and animal feeds where their consumption show health benefits such as provision of vitamin B-complex for skin, heart, brain, hair and improved digestion in humans. Aflatoxin exposure from maize products and feeds consumption have been so frequent in alarming rates leading to Aflatoxicosis which is a serious health risks to consumers and livestock, maize grain scarcity and global trade impact therefore nations have set strict threshold limits. Google Scholar database was used in the research of the literature articles that are recent and related to aflatoxin in maize grains. Great emphasis is based on maize grains and feeds’ safety from aflatoxins thus this review is focused on the aflatoxin in maize in terms of research on recent toxicity data, maize contamination impacts, mitigation measures research on safe methods that can’t lead to risks due to further contamination with harmful residuals and the future interventions from the literature that should be installed considering that maize is the main food in Sub- Saharan Africa. Therefore, available mitigations are applicable and hence the government relevant bodies are required to enforce strict measures on their application while enhancing a favorable environment to partners who would be available in installation of the future predicted measures.
... Its isolation from four out of six species of dung beetles and from all four locations sampled suggests its ecological ubiquity (Figure 3 and Supporting Information: Figure S2a-d). This species has been isolated from a variety of fermenting and fermented product niches, including fermented cocoa beans (Daniel et al., 2009), indigenous sub-Saharan foods and beverages (Johansen et al., 2019;Motlhanka et al., 2018;Motlhanka et al., 2020), cheese (Chamnipa et al., 2018), and fermented rice bran (Koh & Suh, 2009), suggestive of a wider ecological role beyond its association with dung beetles. The frequency with which P. kudriavzevii has been isolated from these niches suggests that it is involved in dung beetle nutrition. ...
Yeast–insect interactions are increasingly becoming an attractive source of discovery for previously unknown, unique, diverse, and industrially relevant yeast species. Despite a wealth of studies that have recently focused on yeasts in symbiotic association with Hymenopteran insects, yeasts associated with Coleopteran insects, such as lignocellulosic‐rich dung‐dependent beetles, remain poorly studied. Trends in yeast discovery suggest that species richness and diversity can be attributed to the ecological niche of the insect. Here, we considered the potential of dung beetles inhabiting the extreme environments of Botswana, characterized by desert‐like conditions (semi‐arid to arid and hot) as well as protected pristine environments, as possible attribute niches that can shape the extremophilic and diverse life history strategies of yeasts. We obtained a total of 97 phylogenetically diverse yeast isolates from six species of dung beetles from Botswana's unexplored environments, representing 19 species belonging to 11 genera. The findings suggest that the guts of dung beetles are a rich niche for non‐Saccharomyces yeast species. Meyerozyma and Pichia were the most dominant genera associated with dung beetles, representing 55% (53 out of 97) of the yeast isolates in our study. Trichosporon and Cutaneotrichosporon genera represented 32% (31 out of 97) of the isolates. The remaining isolates belonged to Apiotrichum, Candida, Diutina, Naganishia, Rhodotorula, and Wickerhamiella genera (12 out of 97). We found out that about 62% (60 out of 97) of the isolates were potentially new species because of their low internal transcribed spacer (ITS) sequence similarity when compared to the most recent optimal species delineation threshold. A single isolate was unidentifiable using the ITS sequences. Using an in silico polymerase chain reaction‐restriction fragment length polymorphism approach, we revealed that there was genetic diversity within isolates of the same species. Our results contribute to the knowledge and understanding of the diversity of dung beetle‐associated yeasts.
... The ogi slurry is made by wet processing and sieving the fermented grains [10]. Studies on the nutritional value of ogi have shown that the fermentation process causes phytate to release phosphorus [13] and the concentrations of riboflavin and niacin greatly increase [3]. However, there is a significant increase from 20 to 50% of nutrients in cereal grains dissipated in the process of producing ogi. ...
... Other similar African beverages include ajon made from sorghum, finger millet, and kweete made from maize and millet [11]. The Asia-Pacific area produces many rice beverages like pito while Indian jaanr, Indonesian brem bali, Korean takju, and Philippine tapuy are some of the other similar available beverages [13]. Moreover, due to its health-activating and antimicrobial characteristics, pito helps to eradicate pathogens that may cause cold, cough, and flu. ...
... Moreover, due to its health-activating and antimicrobial characteristics, pito helps to eradicate pathogens that may cause cold, cough, and flu. Furthermore, the anti-inflammatory characteristics of the blend help to drastically reduce ache brought about by sore throat and headache [13]. ...
... However, it took some time for humans to observe, accidentally, that stored fruits and cereals underwent favorable organoleptic changes and turned into alcoholic beverages (Terefe, 2016). Chemical analysis done on pottery jars found in the early Neolithic village of Jiahu, China, suggested that intentional fermentation of honey, fruit, and rice was used to provide value in traditional medicine, cultural welfare, and nutrition (Motlhanka et al., 2018). Intentional fermentation was further applied in winemaking, dairy products, brewing, and baking (Motlhanka et al., 2018). ...
... Chemical analysis done on pottery jars found in the early Neolithic village of Jiahu, China, suggested that intentional fermentation of honey, fruit, and rice was used to provide value in traditional medicine, cultural welfare, and nutrition (Motlhanka et al., 2018). Intentional fermentation was further applied in winemaking, dairy products, brewing, and baking (Motlhanka et al., 2018). ...
The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.
... They may be regarded as stimulants such as tea, as refreshers such as soft drinks, juices or as nutritional drinks such as milk. The processing of locally produced drinks could either be by simple nonmicrobial processes or physical techniques (such as malting, boiling, pasteurization and distillation) or may involve microbial process such as fermentation and/or enzyme clarification (Koketso et al., 2018;Onuoha & Fatokun, 2014;Umar et al., 2014). Fermentation by microorganisms, mainly involves the breakdown of sugars to yield acids and then the acids are converted to alcohol. ...
... Fermentation is the major processing technique employed in the preparation of over 90% of the diverse locally produced drinks across Africa . The fermenters and saccharifying enzymes are usually intrinsic to the grains and other ingredients (Koketso et al., 2018;Umar et al., 2014). Locally produced drinks could be classified as either alcoholic (such as burukutu and pito) or non alcoholic (such as kunuaya (tiger-nut milk), kunu-samiya, kunu-zaki, zobo and palm wine) and based on the process involved they could either be regarded as industrially processed beverages or traditionally processed beverages (Kigigha et al., 2018). ...
Realizing the hazardous effect of synthetic pesticides to human health, non-target organism
and environment aroused the attention of scientific community in providing alternative
pesticides which are natural, safe and effective. In this study, Thymus vulgaris L and
Syzygium aromaticum L essential oils (TEO and EOSA) were evaluated against Dermestes
maculatus under laboratory conditions by residual contact method. The oils were obtained by
steam distillation using a modified Clevenger apparatus. Four concentrations (2.5, 5, 7.5 and
10%) of each of the essential oils (EOs) were prepared using acetone as a solvent and
separately applied on 15 g of smoke-dried C. gariepinus. Newly emerged adults, 3
rd instar
larvae and newly laid eggs of the pest were exposed to the treated fish samples for a period of
five days. Results showed that both oils had varying degrees of larvicidal and adulticidal
properties against D. maculatus. Similarly, the EOs significantly inhibited oviposition, egg
hatchability and adult emergence of the pest. In all cases EOSA was the most effective which
resulted in highest effects at all concentrations with lowest LC50 and LT50. Therefore EOSA
and TEO could be used in the control of D. maculatus infesting smoke-dried C. gariepinus.
Keywords: Clarias gariepinus, Dermestes maculatus, Essential oils, Synthetic pesticides,
Syzygium aromaticum, Thymus vulgaris, Infestation
... Table 2 gives the approximate alcoholic strength of some artisanal products [17]. Table 2. Alcoholic strength of selected fermented products that may contain no or low levels of alcohol (Adapted from [18,19]). ...
Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use has been proposed by multilateral institutions such as the World Health Organization and governments worldwide. Different industrial and artisanal techniques are used to achieve low-alcohol content beverages. Therefore, regulations regarding the content of alcohol in beverages and strategies to monitor compliance are important, because they are the main reason for classification of the beverages and are central to their categorization and market labelling. Furthermore, analytical techniques with adequate sensitivity as low as 0.04% vol are necessary to determine the alcohol ranges necessary for classification. In this narrative review, the definitions of no and low (NoLo) alcohol products are described and the differences in the legal definitions of these products in several regions of the world are highlighted. Currently, there is clearly confusion regarding the terminology of “no”, “free”, “zero”, “low”, “light”, or “reduced” alcohol products. There is an urgent need for global harmonization (e.g., at the Codex Alimentarius level) of the definitions from a commercial perspective and also to have common nomenclature for science and for consumer information.
... Marula fruit and extracted juice are habitats of complex microbiota, which through species interactions during spontaneous fermentation such microorganisms contribute to the organoleptic properties of the wine. The emergence of starter cultures for use in winemaking could improve the organoleptic and unique sensory characteristics of the wine [52,53]. The knowledge of bacteria and yeast that are involved in the fermentation of marula juice is essential for the production of high and consistent quality wine [27]. ...
Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developing technologies for the marula winemaking process and commercialisation. The process of marula winemaking is similar to the production of grape wines, which entails collection, selection and washing of the fruits; extraction of the juice and mashing; formation and removal of the scum; and ultimately spontaneous fermentation of the resulting juice. The new process in marula winemaking would take into consideration the use of starter cultures as either monoculture or mixed cultures developed from the native marula fruit microbiota and the pasteurisation of the juice. The main challenge or difficulty with marula is the extraction of sugar and other soluble solids from the pulp more than it is for the grapes. The other challenge confronting the sustainability of marula wine is the seasonality of the fruit and poor juice yield. It is therefore imperative to develop strategies to increase the juice yield without affecting the quality, to preserve the marula fruits to ensure the year-round presence of marula fruit wine in the markets and, consequently, to improve the income generation capacity of the households dependent on the product. In addition to achieving a high juice yield, it is imperative to ensure consistent quality wine products. This review gives an overview of the S. birrea subsp. caffra and the biochemical components of the fruits or juice. It also highlights the use of marula fruits for wine production in African communities. The potential economic sustainability of the marula fruit wine is explored, particularly in southern Africa, where the marula tree (Morula) is abundant and the marula fruit wine is popularly produced. The review also examines the opportunities, challenges and future prospects of the marula fruit wine.
