ReviewSpringerPlus2016
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension.
Review in SpringerPlus, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
16 citing papers in PubMed.
- Characterization of Physicochemical Properties, Volatile Compounds, and Sensory Attributes ofFood science & nutrition · 2026Article
- Fermenting shea nuts using the traditional pit method yields better physicochemical properties with potential environmental benefits.Scientific reports · 2025Article
- A review on the microbiology of Ethiopian traditional fermented beverage products.Frontiers in nutrition · 2025Review
- Article
- Article
- Date Vinegar: First Isolation ofFoods (Basel, Switzerland) · 2024Article
- Article
- The Use of a Droplet Collar Accessory Attached to a Portable near Infrared Instrument to Identify Methanol Contamination in Whisky.Sensors (Basel, Switzerland) · 2023Article
- Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh.Scientific reports · 2023Article
- Illicit Alcohol: Public Health Risk of Methanol Poisoning and Policy Mitigation Strategies.Foods (Basel, Switzerland) · 2021Article
- Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits.Molecules (Basel, Switzerland) · 2021Review
- Toxicology of alcohol-based hand rubs formulated with technical-grade ethanol.Toxicology reports · 2021Review
- Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production ofFrontiers in microbiology · 2021Article
- Twisted-Planar-Twisted expanded porphyrinoid dimer as a rudimentary reaction-based methanol indicator.Nature communications · 2020Article
- The Unconventional Cytoplasmic Sensing Mechanism for Ethanol Chemotaxis in Bacillus subtilis.mBio · 2020Article
- N-doped oxidized carbon dots for methanol sensing in alcoholic beverages.RSC advances · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols. Methanol production in traditionally fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria. This study assessed some traditional fermented beverages and found that some beverages are prone to methanol contamination including cachaca, cholai, agave, arak, plum and grape wines. Possible microbial role in the production of methanol and other volatile congeners in these fermented beverages were discussed. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age-long traditional alcohol fermentation.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.