Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
Abstract
:1. Introduction
2. Milk and Milk-Like Products
2.1. Plant-Based Milk Products
2.1.1. Soymilk
2.1.2. Tiger Nut Milk
2.2. Animal-Based Milk Products
2.2.1. Nono
2.2.2. Yoghurt
3. Soft Drinks
3.1. Kunu
3.2. Zobo
4. Alcoholic Beverages
4.1. Palm Wine
4.2. Pito
4.3. Burukutu
5. Significance of Organisms Found
5.1. Hygiene Indicators, Pathogens and Toxic Compound Producers
5.2. Molecular Characterization
5.3. Practical Implications of the Genera Found in Beverages
5.3.1. Bacillus
5.3.2. Escherichia
5.3.3. Staphylococcus
5.3.4. Positive Aspects of Beverage Fermentation
6. Future Perspectives
Author Contributions
Funding
Conflicts of Interest
References
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S/n | Bacteria | Yoghurt [70,71,72,73,74,75,76,77,78,79] | Nono [58,59,60,61,62,63,64,65,66,67] | Soymilk [28,29,30,31,32,33,34,35,36,37] | Tiger Nut Milk [46,47,48,49,50,51,52,53,54,55] | Zobo [96,97,98,99,100,101,102,103,104,105] | Kunu [83,84,85,86,87,88,89,90,91,92] | Pito [123,124,125,126,127,128,129,130,131,132] | Burukutu [132,133,134,135,136,137,138,139,140,141,142,143] | Palm Wine [123,124,125,126,127,128,129,130,131,132] |
---|---|---|---|---|---|---|---|---|---|---|
1 | Bacillus | 5 | 2 | 4 | 6 | 8 | 7 | 2 | 5 | 4 |
2 | Enterobacter | 3 | 2 | 1 | 3 | 1 | 1 | |||
3 | Escherichia | 3 | 7 | 5 | 4 | 7 | 9 | 2 | 5 | 1 |
4 | Klebsiella | 2 | 4 | 2 | 2 | 2 | 1 | 2 | ||
5 | Lactobacillus | 4 | 2 | 1 | 3 | 3 | 5 | 3 | 5 | 3 |
6 | Lactococus | 1 | 1 | 1 | ||||||
7 | Micrococus | 1 | 1 | 2 | 5 | 2 | 1 | 1 | 1 | |
8 | Enterococcus | 1 | 1 | |||||||
9 | Proteus | 2 | 1 | 2 | 3 | 1 | 1 | |||
10 | Salmonella | 3 | 2 | 4 | 3 | 2 | 1 | 1 | ||
11 | Shigella | 2 | 2 | 1 | 2 | 1 | ||||
12 | Staphylococcus | 6 | 4 | 6 | 4 | 7 | 6 | 2 | 6 | 3 |
13 | Streptococcus | 4 | 1 | 3 | 2 | 3 | 5 | 3 | 4 | 3 |
14 | Pediococcus | 1 | 1 | |||||||
15 | Pseudomonas | 2 | 2 | 3 | 2 | 5 | 3 | 1 | ||
16 | Zygomonas | 1 | ||||||||
17 | Acetobacter | 1 | 1 | 1 | ||||||
18 | Acinetobacter | 1 | ||||||||
19 | Citrobacter | 1 | 1 | 1 | ||||||
20 | Yersinia | 1 | ||||||||
21 | Serratia | 1 | 1 | 1 | ||||||
22 | Leuconostoc | 1 | ||||||||
23 | Corynebacterium | 1 | 1 | 1 | ||||||
24 | Pediococcus | 1 | 1 | |||||||
25 | Flavobacterium | 1 | ||||||||
26 | Vibrio | 1 | ||||||||
27 | Veillonella | 1 | ||||||||
28 | Aeromonas | 1 | ||||||||
29 | Alcaligenes | 1 | ||||||||
30 | Listeria | 1 | ||||||||
Fungi | ||||||||||
1 | Saccharomyces | 2 | 1 | 3 | 3 | 1 | 5 | 4 | 7 | 5 |
2 | * Torula yeast | 1 | ||||||||
3 | Candida | 1 | 2 | 1 | 3 | 2 | 2 | 2 | 1 | 3 |
4 | Aspergillus | 3 | 1 | 7 | 4 | 3 | 4 | 2 | 5 | 1 |
5 | Penicillium | 1 | 1 | 3 | 2 | 4 | 4 | 1 | 1 | 1 |
6 | Rhizopus | 2 | 4 | 1 | 2 | 2 | 2 | 2 | ||
7 | Mucor | 2 | 1 | 1 | 1 | 1 | 2 | 1 | ||
8 | Acremonium | 1 | ||||||||
9 | Alternaria | 1 | 1 | |||||||
10 | Fusarium | 1 | 1 | 1 | 3 | 1 | 1 | |||
11 | Debaryomyces | 1 | ||||||||
12 | Rhodotorula | 1 | ||||||||
13 | Cladosporium | 1 | 1 | |||||||
14 | Neosartorya | 1 | ||||||||
15 | Neurospora | 1 | 1 | |||||||
16 | Pichia | 1 | 1 | 2 | ||||||
17 | Monilia | 1 | ||||||||
18 | Torulopsis | 1 | ||||||||
19 | Trichosporon | 1 | ||||||||
20 | Rhodotorula | 1 | 1 | |||||||
21 | Schizo-saccharomyces | 1 | ||||||||
22 | Blastomyces | 1 | ||||||||
23 | Sporotrichum | 1 | ||||||||
24 | Kluyveromyces | 1 | ||||||||
25 | Geotrichum | 1 | 2 | 1 | 1 |
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Nwaiwu, O.; Aduba, C.C.; Igbokwe, V.C.; Sam, C.E.; Ukwuru, M.U. Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues. Beverages 2020, 6, 53. https://doi.org/10.3390/beverages6030053
Nwaiwu O, Aduba CC, Igbokwe VC, Sam CE, Ukwuru MU. Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues. Beverages. 2020; 6(3):53. https://doi.org/10.3390/beverages6030053
Chicago/Turabian StyleNwaiwu, Ogueri, Chiugo Claret Aduba, Victor Chukwunenye Igbokwe, Chizoba Evelyn Sam, and Michael Ukwuru Ukwuru. 2020. "Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues" Beverages 6, no. 3: 53. https://doi.org/10.3390/beverages6030053
APA StyleNwaiwu, O., Aduba, C. C., Igbokwe, V. C., Sam, C. E., & Ukwuru, M. U. (2020). Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues. Beverages, 6(3), 53. https://doi.org/10.3390/beverages6030053