Effect of Devil's Claw and Moringa oleifera on cold-contact fermentation performance of Metschnikowia pulcherrima for low alcohol marula beer production

Keyphrases

• Alcohol 9%
• Antioxidant Activity 45%
• Beer Production 100%
• Breath Alcohol Concentration (BrAC) 9%
• Carbon Source 9%
• Cell Growth 9%
• Cell Viability 27%
• Cellular Components 9%
• Cold Contacts 100%
• Compound Development 9%
• Development Activities 9%
• Devil's Claw 100%
• DPPH Inhibition 9%
• Edible Medicinal Plants 63%
• Fermentation 27%
• Fermentation Conditions 9%
• Fermentation Process 9%
• Fermentation Quality 100%
• Flavonoid Antioxidants 9%
• Free Amino Acids 9%
• Fructose 18%
• Fruit Beverages 100%
• Functional Beverage 9%
• High Concentration 9%
• Leaf Powder 9%
• Lower Alcohols 100%
• M. Pulcherrima 9%
• Marula 100%
• Marula Fruit 90%
• Medicinal Plant Powder 63%
• Metabolic Switch 9%
• Metschnikowia Pulcherrima 100%
• Moringa Oleifera 100%
• Moringa Oleifera Plant 9%
• Nitrogen Source 18%
• Nitrogen Utilization 9%
• Organic Acids 9%
• Phenolic Compounds 9%
• Physicochemical Properties 9%
• Phytochemical Analysis 9%
• Plant Leaves 9%
• Plant Roots 9%
• Root Powder 9%
• Specific Gravity 9%
• Total Flavonoid Content 27%
• Total Phenolic Content 18%
• Total Sugar 18%
• Viability Property 9%
• Yeast Assimilable Nitrogen 9%

Food Science

• Antioxidant Capacity 100%
• Carboxylate 20%
• Fermentation Conditions 20%
• Flavonoid Antioxidants 20%
• Fructose 40%
• Phenolic Compound 20%
• Total Flavonoid Content 60%
• Total Phenolic Content 40%
• Total Sugar 40%
• Yeast Assimilable Nitrogen 20%