Table 7.

Examples of mixed lactic, acetic acid and alcoholic fermented fruit beverages in Africa.

Fermented food product	Country	Fruit and vegetable	Fermentation	Microorganisms	Reference
Agadagidi	Nigeria	Plantain	Alcoholic	Saccharomyces, Leuconostoc, and Streptococcus. Bacillus and Micrococcus	Sanni, 1989
Cashew wine	Nigeria	Cashew	Alcoholic	Unknown	–
Cocoa wine	Nigeria	Cocoa	Alcoholic	Unknown	–
Palm wine Emu or oguro	Africa	Palm sap	Lactic, later alcoholic and acetic acid	Lactobacillus plantarum, Leuconostoc mesenteroides, Fructobacillus durionis, and Streptococcus mitis. Acetic acid bacteria. Saccharomyces cerevisiae, Arthroascus, Issatchenkia, Candida, Trichosporon, Hanseniaspora, Kodamaea, Schizosaccharomyces, Trigonopsis, and Galactomyces.	Faparusi and Bassir, 1972; Ehrmann et al., 2009; Ouoba et al., 2012
Uruaga	Kenya	Banana	Alcoholic and lactic	Unknown	–
Ulansi	East and South Africa	Bamboo	Alcholic and lactic	Unknown	–
Muratina	Kenya	Sausage tree fruit (Kigelia africana)	Alcholic and lactic	Uknown	–