Abstract
‘Pito’ a traditional Nigerian alcoholic beverage was brewed in the laboratory with pure cultures of Lactobacillus plantarum in combination with Saccharomyces cerevisiae and Pediococcus halophilus in combination with Candida tropicalis isolated from a local brew. The pH, colour, titrable acidity, alcohol content, specific gravity, taste and flavour of ‘Pito’ produced by this method compared favourably with that produced by the traditional method. The method achieved a reduced fermentation time and an improved production process. It is recommended that Pito be produced with Lactobacillus plantarum in combination with Saccharomyces cerevisiae.
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