Table 1 Traditionally fermented alcoholic beverages prone to methanol contamination
From: Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Beverage | Feedstock | Fermenting organism | Countries | Alcohol content | References |
|---|---|---|---|---|---|
Palm wine | silver date palm (Phoenix sylvestris), the palmyra, jaggery palm (Caryota urens), oil palm (Elaeis guineense) Raffia palms, kithul palms, or nipa palms. coconut palms Borassus | Yeast (Saccharomyces cerevisiae, Saccharomyces ludwigii, Candida parapsilosis, Candida fermentati, Pichia fermentans, Schizosaccharomyces pombe, Schizosaccharomyces bailli, Kluvyeromyces africanus, Hansenula auvarum, Kloeckera apiculata, Torulaspora delbrueckii) & Lactic Acid Bacteria (Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus), acetic acid bacteria (Acetobacter, Aerobacter) | Most African and Asian countries | Ogbulie et al. (2007), Rokosu and Nwisienyi (1980) and Karamoko et al. (2012) | |
Local gin (ogogoro, kaikai, apetesi) | Palm wine | (Saccharomyces cerevisiae) & bacteria (Lactobacillus) | Most African and Asian countries | 40–60 % Ethanol | Ohimain et al. (2012) |
Pito (local beer) | Sorghum or maize | Bacteria (Pediococcus halophilus, Lactobacillus) & yeast (Saccharomyces cerevisiae, Candida tropicalis, Schizosaccharomyces pombe, Kluvyeromyces africanus, Hansenula anomala, Kloeckera apiculata, Torulaspora delbrueckii) | West Africa | 2–3 % Ethanol | Orji et al. (2003), Sefa-Dedeh et al. (1999) and Iwuoha and Eke (1996) |
Burukutu | Sorghum | Sacharomyces cerevisiae, Streptococcus, Lactobacillus, Aspegillus, Fusarium, Penicillium | Nigeria, Ghana | 1.63 % ethanol | |
Tchapalo (sorghum beer) | Sorghum | Lactic acid bacteria | Cote d’Ivoire | Aka et al. (2008) | |
Tchapalo (sorghum beer) | Sorghum | Lactic acid bacteria (several species) | Cote d’Ivoire | Koffi-Marcellin et al. (2009) | |
Bushera | Sorghum | Lactic acid bacteria (several species) | Uganda | 0.20–0.75 % ethanol | Muyanja et al. (2003) |
Ogi | Maize, sorghum or millet | Sacharomyces cerevisiae, Lactobacillus plantarum, Streptococcus lactis | Nigeria | ? | Iwuoha and Eke (1996) |
Urwagwa (banana beer) | Banana | Rwanda | 8.7–18 (ethanol), trace (methanol) | Shale et al. (2013) | |
Cachaca (banana pulp wine) | Banana | Sacharomyces cerevisiae | Brazil | Ethanol (5.34–7.84 %), methanol (0.65–0.189 %) | Mendonca et al. (2011) |
Cachaca | Sugarcane | Sacharomyces cerevisiae and wild yeasts (Pichia sp & Dekkera bruxelensis) | Brazil | Methanol (0–0.5 %) | Dato et al. (2005) |
Noni | Morinda trifolia | Lactobacillus plantarum & L. casei | Thailand | 853 mg/l methanol | Chaiyasut et al. (2013) |
Kwunu-zaki | Millet | Sacharomyces cerevisiae | Nigeria | ? | Iwuoha and Eke (1996) |
Cocoa sap wine | Cocoa sap | Sacharomyces cerevisiae | Nigeria | ? | Iwuoha and Eke (1996) |
Cholai | rice, sugar-cane, juice of date tree, molasses, and fruit juice (pineapple and jackfruits) | Sacharomyces cerevisiae | India | 14.5 % alcohol | Islam et al. (2014) |
Dengue | Millet | Lactic acid bacteria (several species) | Burkina Faso | Quattara et al. (2015) | |
Yoghurt | Milk | Lactic acid bacteria (several species) | Iran | Azadnia and Khan (2009) | |
Gariss | Milk | Lactic acid bacteria (several species) | Sudan | Ashmaig et al. (2009) | |
Kwete | Maize & millet | Lactic acid bacteria | Uganda | Namuguraya and Muyanja (2009) | |
Agave | Agave | Mexico | 3.9–339 g/l (ethanol), ND-1826 mg/l (methanol) | Leon-Rodriguez et al. (2008) | |
Plum wine | Plum | Romania | 53–76 % (ethanol), 554–4170 mg/l (ethanol) | Jung et al. (2010) | |
Plum brandy | Plum | Macedonia | 47–51 % (ethanol), 564–999 mg/l (methanol) | Kostik et al. (2014) | |
Plum wine | Japanese Plum (Prunus salicina Linn) | Yeast | India | 175 mg/l Methanol | Joshi et al. (2009) |