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.
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Hamid A. Dirar (1978) studied this question.
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