Untitled

Michael, Orji; Mbata, T. I.; Aniche, G. N.; Ahonkhai, Ijeoma

doi:10.1023/a:1025172506965

Cited by 33 publications

(11 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The production of lactic acid by LAB can explain the lower and higher total acidity values observed in ikigage beers produced by peasants and those produced with association of L. fermentum. The similar total acidity level and low pH value were also observed by Orji et al [14] in Nigerian traditional sorghum pito beers produced by Lactobacillus plantarum in combination with S. cerevisiae. Light increase of ethanol content obtained with S. cerevisiae in combination with I. orientalis compared to S. cerevisiae alone shown that I. orientalis could have to play an influence, for example by facilitating the synthesis of α-glucosidase by the fast glucose consumption, on maltose and maltotriose fermentation by S. cerevisiae.…”

Section: Physicochemical and Microbiological Characteristics Of Sorghsupporting

confidence: 83%

“…By comparing the aroma scores with the volatile compounds observed in this work, it is obvious that esters and alcohols have contributed to the similarity between aroma of ikigage beers produced with the mixture cultures and those produced locally by peasants. Other studies reported also that the sour taste of Nigerian sorghum pito beers [7] [14] and kaffir sorghum beer of South Africa [28] was due to the lactic acid produced by the lactic acid bacteria during the fermentation.…”

Section: Sensory Characteristics Of Sorghum Beer "Ikigage"mentioning

confidence: 95%

“…The use of starter cultures also reduces the organoleptic variations and the microbiological instability of African fermented food [11]. The use of S. cerevisiae in combination with Lactobacillus plantarum as starter cultures was also used successfully for the production of "pito" sorghum beer having testa and aroma similar to that of the local pito beer [14]. Recently, N'Guessan et al [15] used successfully S. cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of "tchapalo" sorghum beer.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures

Lyumugabe

Uyisenga²,

Songa

et al. 2014

FNS

View full text Add to dashboard Cite

This study was carried out to evaluate the potential of the use of predominant yeast strains (Sacharomyces cerevisiae and Issatkenkia orientalis) and lactic acid bacteria (Lactobacillus fermentum) of Rwandese traditional sorghum beer "ikigage" as starter cultures to improve ikigage beer. The results show that L. fermentum has an influence on taste sour of ikigage beer and contributes also to generating ethyl acetate, ethyl lactate and higher alcohols such as 3-methylbutan-1-ol, 2-methylbutan-1-ol and 2-methylpropan-1-ol of this beer. I. orientalis contributed to the production of ethyl butyrate, ethyl caprylate, isobutyl butyrate and their corresponding acids, and to the generation of phenyl alcohols in ikigage beer. The association of S. cerevisiae with I. orientalis and L. fermentum produced ikigage beer with taste, aroma and mouth feel more similar to ikigage beers brewed locally by peasants. It is recommended to use S. cerevisiae in association with L. fermentum and I. orientalis as stater cultures to produce ikigage beer having the uniform organoleptic characteristics and a high ethanol content. This method also reduces the risk of contamination of the brew with food sanitary indicator and pathogenic microorganisms and will increase the chance of preservation of ikigage beer.

show abstract

Section: Physicochemical and Microbiological Characteristics Of Sorghsupporting

confidence: 83%

Section: Sensory Characteristics Of Sorghum Beer "Ikigage"mentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures

Lyumugabe

Uyisenga²,

Songa

et al. 2014

FNS

View full text Add to dashboard Cite

show abstract

“…In a similar sensory evaluation of dolo, the Burkina Faso equivalent of pito fermented with a pure culture of L. fermentum and two strains of S. cerevisiae isolated from dolo and pito respectively, Glover et al (32) found taste and aroma to be not significantly different from the commercial dolo produced traditionally. Orji et al (33) also reported the taste and flavour of 'pito' produced with pure…”

Section: Evaluation Of Consumer Acceptancementioning

confidence: 99%

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance

et al. 2019

View full text Add to dashboard Cite

The fermentation profiles, shelf‐life and consumer acceptance of traditional West African sour sorghum beer (pito) fermented with pure commercial starter cultures of lactic acid bacteria (L. delbrueckii) and yeast (Saccharomyces cerevisiae) were evaluated. The beers from this ‘pure culture’ approach were compared with the spontaneous fermentation of pito wort. Lactic acid formation, pH change and extract utilisation were monitored during fermentation. Lactic acid content was used as a measure of sourness to establish the spoilage level of over‐sourness. Further, regression models relating sourness to the time the drink was kept were used to predict the shelf‐life. Consumer acceptance of the product was evaluated using a novel nine‐point hedonic scale. The pure culture and traditionally fermented beers followed similar lactic acid and fermentation profiles but strain‐specific differences were observed. Similar levels of pH, lactic acid level and extract utilisation were achieved. An improvement in shelf‐life of two days was found over traditionally fermented pito. There was no statistical difference between the two pito products for overall liking and taste. However, there was a preference for the aroma of the pure culture pito. It is suggested that the use of pure cultures will facilitate the scale‐up of pito production. © 2019 The Institute of Brewing & Distilling

show abstract

“…(Demuyakor and Ohta, 1991;Sanni and Lonner, 1993;Konlani et al, 1996;Sefa-Dedeh et al, 1999;van der Aa Kühle et al, 2001;Jespersen, 2003;Glover et al, 2005;Kolawole et al, 2007;Kayodé et al, 2011;Dossou et al, 2014;Zaukuu et al, 2016). Previous attempts have been made to develop starter cultures to control and optimize the lactic fermentation of sorghum wort as well as the alcoholic fermentation of African sorghum beer (Sefa-Dedeh et al, 1999;Orji et al, 2003;Sawadogo-Lingani et al, 2008a,b;Glover et al, 2009;Yao et al, 2009;N'Guessan et al, 2010N'Guessan et al, , 2011N'Guessan et al, , 2016Adewara and Ogunbanwo, 2013;Coulibaly et al, 2014), but these have not been successful at an industrial scale and still remain at the laboratory or pilot production stage.…”

Section: Introductionmentioning

confidence: 99%

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Sawadogo-Lingani

Owusu‐Kwarteng

Glover³

et al. 2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-based alcoholic beverages in Africa. Known under various common names (traditional beers, sorghum beers, opaque, native or indigenous beers) they are also recognized under various local names depending on the region or ethnic group. Dolo and pito are two similar traditional beers popular in West African countries including Burkina Faso, Mali, Ghana, Benin, Togo, Nigeria and Ivory Coast. These low-alcoholic beers are nutritious and contribute to the nutritional balance of local populations, as well as to their socio-cultural and economic well-being. The production of African traditional beers remains one of the major economic activities, creating employment and generating substantial income that contributes to livelihoods as well as the countries' economic systems. Their processing (malting and brewing) is still artisanal, based on traditional family know-how. The brewing process involves either an acidification and an alcoholic fermentation phases, or a mixed fermentation combining LAB and yeasts. Saccharomyces cerevisiae has been identified as the dominant yeast species involved in the alcoholic fermentation, with a biodiversity at strain level. LAB involved in the processing belong to the genera of Limosilactobacillus, Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Molds (Aspergillus, Penicillium, Rhizopus, Geotrichum), and acetic bacteria are often associated with the malting and brewing processes. Challenges for sustainable production of African sorghum beer include inconsistent supply of raw materials, variability in product quality and safety, high energy consumption and its impact on the environment, poor packaging and short shelf-life. For sustainable and environmentally-friendly production of African sorghum beers, there is the need to assess the processing methods and address sustainability challenges. Strategies should promote wider distribution and adoption of improved sorghum varieties among farmers, prevent losses through the adoption of good storage practices of raw material, promote the adoption of improved cook stoves by the brewers, develop and adopt starter cultures for controlled fermentation, regulate the production through the establishment of quality standards and better valorize by-products and wastes to increase the competitiveness of the value chain. Appropriate packaging and stabilization processes should be developed to extend the shelf-life and diversify the channels for sustainable distribution of African cereal-based alcoholic beverages.

show abstract

Untitled

Cited by 33 publications

References 6 publications

Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures

Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Contact Info

Product

Resources

About

Untitled

Cited by 33 publications

References 6 publications

Production of Traditional Sorghum Beer “&lt;i&gt;Ikigage&lt;/i&gt;” Using &lt;i&gt;Saccharomyces cerevisae&lt;/i&gt;,&lt;i&gt; Lactobacillus fermentum&lt;/i&gt; and&lt;i&gt; Issatckenkia orientalis&lt;/i&gt; as Starter Cultures

Production of Traditional Sorghum Beer “&lt;i&gt;Ikigage&lt;/i&gt;” Using &lt;i&gt;Saccharomyces cerevisae&lt;/i&gt;,&lt;i&gt; Lactobacillus fermentum&lt;/i&gt; and&lt;i&gt; Issatckenkia orientalis&lt;/i&gt; as Starter Cultures

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Contact Info

Product

Resources

About

Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures

Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures