fermentation | Environmental Information Service Namibia: eLibrary

Any enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas; a physiological counterpart of oxidation, permitting certain organisms to live and grow in the absence of air; used in various industrial processes for the manufacture of products, such as alcohols, acids, and cheese by the action of yeasts, molds, and bacteria; alcoholic fermentation is the best-known example. Also known as zymosis. (Source: MGH)

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Hiwilepo-van Hal P, Bille PG, Verkerk R, Dekker M 2013. The effect of temperature and time on the quality of naturally fermented marula (Sclerocarya birrea subsp. caffra) juice. LWT-Food Science and Technology 53 (1) 70-75

Website link:http://www.sciencedirect.com/science/article/pii/S0023643813000777

2015. Indigenous Knowledge of Namibia.

Downloadable files:

Attachment	Size
Indigenous Knowledge of Namibia_Contents.pdf	2.19 MB

Website link:https://www.jstor.org/stable/j.ctvgc619h

Heita L, Cheikhyoussef A 2015. Traditionally fermented milk products. Indigenous knowledge of Namibia 169-186

Website link:https://www.jstor.org/stable/j.ctvgc619h

Embashu W, Cheikhyoussef A, Kahaka G 2015. Oshikundu: An indigenous fermented beverage. Indigenous knowledge of Namibia 187-204

Website link:https://www.jstor.org/stable/j.ctvgc619h