Influence of Chemical Preservatives on Quality Attributes of Kunu-zaki-a Nigerian Traditional Fermented Cereal Beverage
Isaac Ayanniran Adesokan, Ekanola Yetunde Aderemi, Bolarinwa Oluwatoyin Olubisi, Adekola Abdulwasiu & Adeniji Abiodun Abiola · South Asian Journal of Research in Microbiology · 2026
Kunu-zaki is a traditional fermented cereal beverage valued for its accessibility but susceptible to microbial spoilage during storage. This study examined the effects of sodium benzoate (E211), potassium sorbate (E202) and their combination on the physicochemical, microbiologica...
Open access
Research Article
10.9734/sajrm/2026/v20i11533