Characteristics ofpito yeasts from Ghana

The Effect of Pasteurization on Microbial Growth and Sensory Qualities of Sekete – a fermented maize beverage

“…The results of these findings are in agreement with works of previous researchers: Damuyakor and Ohta (1991), revealed that combination of pasteurizing temperature of 75 0 C for 30min and sorbic acid (0.5g/L) were effective in checking microbial proliferation than pasteurization temperatures of 68 0 C for 10-30, 70 0 C for 10-20min and 75 0 C for 10-20min, Egbereet al, (2007), reported that pasteurizing zobo drink (a non-alcoholic beverage) at 70 0 C for 25min with or without sodium benzoate were effective in eliminating. Escherichia coli and Staphylococcus aureus(pathogenic bacteria) from zobo drink, Osuntogun and Aboaba (2004), depicted that pasteurization temperature of 72 0 C for 15minutes was enough to produce shelf stable Ginger beer, soya milk, and soborodo drink (non-alcoholic beverages) without compromising their physico-chemical properties of the products, Nebedum and Obako (2004), proved that pasteurization temperature of (62.8 0 C for 30min) could reduce microbial growth but not however effective as sodium benzoate and benzoic acid (chemical preservatives) in extending shelf life of Nunu (Local yoghurt).Ojimelikweet al, 2013, reported that the combination of pasteurization with ginger/sodium metabisulphite could decrease microbial load and enhance the quality kunuzakiduring storage and hence extending its shelf-life.…”

“…Their productions rely on spontaneous fermentation by yeasts and lactic acid bacteria. Alcoholic fermentation is due to metabolic activity of yeasts while bacteria is noted for lactic acid fermentation (Faparusiet al, 1973;Ogundero andFapohunda, 1987 andSefadedahet al, 1999).Pitois an alcoholic beverage common among the people of Nigeria, Ghana and Togo (Damuyakor and Ohta, 1991). It is golden yellow to dark brown with taste varying from slightly sweet to very sour.…”

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin

“…In the present study, even though many isolates could not assimilate all of these sugars, they were identified as S. cerevisiae. Van der Aa Kühle et al (2001) and Demuyakor and Ohta (1991) also identified many isolates from Ghanaian and Burkina-Faso sorghum beers as S. cerevisiae, even though these microorganisms showed carbon assimilation profiles different from the taxonomical key proposed by Vaughan-Martini and Martini (1998). Like in our result, many of the isolates analysed by these authors were not able to assimilate sucrose, raffinose and trehalose.…”

“…Few studies investigated the micro-organisms involved in African opaque beers. The microorganisms isolated from the beer consist essentially of yeasts and lactic acid bacteria (LAB) (Van der Aa Kühle et al, 2001;Demuyakor and Ohta, 1991;Sefa-Deheh et al, 1999;Sanni and Lönner, 1993;Faparusi et al, 1973). However, the species isolated and their frequency distributions in the product vary according to the regional location.…”

“…However, the species isolated and their frequency distributions in the product vary according to the regional location. Saccharomyces cerevisiae (33%), Kluyeromyces spp, Candida spp., and Torulaspora delbrueckii are predominant yeasts in Ghanaian opaque beer (Demuyakor and Ohta, 1991;Sefa-Deheh et al, 1999). In Burukutu Nigeria, Sanni and Lönner (1993) found the predominance of Candida spp., Geotrichum candidum, S. cerevisiae, Kloeckera apiculata or Torulaspora delbrueckii.…”