Use of Yeasts in Traditional Alcoholic Beverages in Tanzania and Potential Opportunities

Abstract

Abstract Alcoholic beverages are produced in many parts of the world for different purposes, including refreshment and people’s cultural and religious practices. The advancement in their production technology has evolved over time due to a number of factors, including the availability of modern equipment, innovation, operating costs, and customer competition. In Africa, particularly Tanzania, different types of traditional beverages are produced. These beverages have been recognized for their contribution to households’ economy, especially in rural and semi-urban areas. However, limited strategic measures have been implemented to realize their potential in local and international markets. Among the major concerns under this category is the source and management of fermentation cultures in use, which affect the quality, safety, consistency, and shelf life of the final products. Fermentation is the basis of almost all alcoholic beverages. It involves the use of fermenting cultures containing a mixture of microorganisms, often yeast, lactic acid bacteria, and molds. The sources of these traditional fermenting cultures are mainly a fermented porridge of cereals and banana juice, a portion of a previous brew, or dried yeast harvested from a previous brew. This review discusses the potential of the use of culture yeast in adding value to traditional alcoholic beverages, especially in terms of quality and shelf life. Yeast selection, yeast management, waste yeast management, and the role of quality assurance in yeast management are covered.