Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d’Ivoire) and their ability to carry out alcoholic fermentation

Abstract

Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces and non-Saccharomyces. If Saccharomyces strains were reputed for their fermentation performances, the non-Saccharomyces yeast strains have been recognized for their contribution towards the improvement of the beverage's organoleptic quality, justifying their use as aromatic starter. In spite of this contribution, most studies were focused only on Saccharomyces strains as starter. In this work, the non-Saccharomyces yeast strains found in the inoculum of traditional sorghum beer was investigated. Identification of non-Saccharomyces yeast strains by PCR-RLFP followed sequencing of D1/D2 domain revealed the presence of 2 species: Issatckenkia orientalis and Pichia kudriavzevii with Issatckenkia orientalis predominating. Out of the two species, fermentation characteristics showed that Issatckenkia orientalis seemed suitable for sorghum beer production.

Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

“…On the other hand, no diference was observed among the other types of porridge. Te results of this study are, on the other hand, lower than the 0.495 ± 0.01-0.405 ± 0.01% obtained by Coulibaly et al [27] on the identifcation of non-Saccharomyces yeast strains isolated from traditional beer in the district of Abidjan (Côte d'Ivoire) and their ability to carry out alcoholic fermentation. Te brix degree values vary between 0.46 ± 0.54 for akloui to 4.4 ± 0.54 for sagagnèga.…”

“…A signifcant diference (p � 0.0001) exists between akloui and apkan and apkan and bita, fourra, gbangba, and koko. Te recorded results are superior to those obtained by Coulibaly et al [27]. Several authors [28,29] believe that fermentation by lowering the pH of products to values below 4.0 limits the development of Enterobacteriaceae and other Gram-negative bacteria.…”

Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries

“…The increasing demand for new beers with specific characteristics has stimulated a shift in beer brewing from monoculture, using Saccharomyces species, to co-culture with non-conventional yeasts to alter the aromatic profile and therefore improve sensory quality. P. kudriavzevii was used as an aromatic starter in Côte d’Ivoire and co-fermented with S. cerevisiae to obtain beers with lower alcohol content and relatively more esters [ 31 , 32 ]. Alcoholic beverages fermented from diversified fruits and berries are also attracting more and more young consumers because of their novel and unique flavors.…”

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

“…Sorghum, both as malted sorghum and as an adjuvant, has historically been used in Africa as the primary raw material in brewing [23][24][25]. Currently, sorghum beer in these countries is obtained by traditional and industrial methods, by spontaneous fermentation or directed fermentation, known under different local names depending on the region or ethnic group [26][27][28][29]. In particular, sorghum beer is also known as kefir, pito, or burukutu in Ghana, Togo, and Nigeria, and bantu or utshwala in South Africa.…”

“…It is bili-bili, ambga, red kapsiki, or dora-bonga in the Central African nations of Chad and Cameroon, Doro, chibuku, uthwala or chikokivana in Zimbabwe; omalovu, tombo, or epwaka in Namibia; ikigage or awarwa in Rwanda; merissa in Sudan; talla in Ethiopia; mtama in Tanzania; munkoyo in Congo and Zambia; and busaa in Kenya [28,30,31]. In these countries, beer has sociocultural and nutritional value, so it plays a central role in people's cultures and represents an important part of the diet for an increasing part of the urban population [1, 28,29]. In Africa, sorghum beer is perceived by consumers as having therapeutic qualities due to its bioactive compounds, antioxidant activity, and high content of phenolic compounds [29,[31][32][33][34].…”