Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

Coulibaly, Wahauwouélé Hermann; N’guessan, Kouadio Florent; Coulibaly, Ibourahema; Cot, Marlène; Rigou, Peggy; Djé, Koffi Marcellin

doi:10.3390/beverages2040035

Cited by 13 publications

(15 citation statements)

References 31 publications

(43 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“… that, of the secondary metabolites formed by yeasts, the higher alcohols are produced in the highest concentrations during fermentation, with propanol, isobutyl alcohol and isoamyl alcohol the predominant aroma compounds. The high concentration of higher alcohols in the pito brew is also in agreement with the report of Greenshields that the concentration of higher alcohols in home brewed beers and wines is at least 10 times higher than those in the commercial products. The concentrations of n ‐propanol (134 mg/L) and isoamyl alcohol (101 mg/L) in the pure culture pito were high in comparison with the values of 11 mg/L for n ‐propanol in pure culture S. cerevisiae and 53 mg/L for isoamyl alcohol in a mixed culture of S. cerevisiae and C. tropicalis obtained by Coulibaly et al .…”

Section: Resultssupporting

confidence: 91%

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae : fermentation by-products

et al. 2019

View full text Add to dashboard Cite

Physicochemical quality parameters and volatile fermentation by‐products were determined in West African sour sorghum beer (pito) fermented with pure cultures of Lactobacillus delbrueckii and Saccharomyces cerevisiae compared with pito prepared by traditional spontaneous fermentation. Levels of by‐products were also compared with those found in similar beer types. Similar levels of apparent extract, alcohol, pH, lactic acid and bitterness were obtained for pure culture and traditional fermentations, although differences were observed in colour and turbidity. Significant statistical differences were obtained for all of the volatile aroma compounds analysed. The pure culture approach resulted in a higher level of total volatile compounds (353 mg/L) of which higher alcohols accounted for 88%, predominately n‐propanol. The traditional approach had total volatiles of 229 mg/L with 86% higher alcohols but with iso‐amyl alcohol predominating. Ester levels were low in the pure culture beer but with a relatively high level of acetaldehyde. Fermenting pito with pure cultures yielded a product with similar physicochemical quality as traditional pito but with a suggestion of a more pronounced aroma whose impact on the overall product quality will require consumer acceptance and sensory evaluation. © 2019 The Institute of Brewing & Distilling

show abstract

Section: Resultssupporting

confidence: 91%

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae : fermentation by-products

et al. 2019

View full text Add to dashboard Cite

show abstract

“…It was identified by Polymerase Chain Reaction-Restriction Fragment Length polymorphism (PCR-RFLP) of the Internal Transcribed Spacer (ITS) region and sequencing of D1/D2 domains of the 26S rRNA gene ( N'guessan et al., 2011 ). S. cerevisiae F12-7 has been freeze-dried as described by Coulibaly et al. (2016) .…”

Section: Methodsmentioning

confidence: 99%

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

Coulibaly

Bouatenin

Boli

et al. 2020

Current Research in Food Science

Self Cite

View full text Add to dashboard Cite

Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, quinine dihydrochloride, chloroquine) and antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl and ferric reducing-antioxidant power methods) were evaluated in sorghum wort and beers fermented by wild yeasts and pure culture of Saccharomyces cerevisiae . The total phenol content in the samples ranged between 1254.69 ± 2.31 and 239.68 ± 11.92 μg/mL GAE. Antioxidant activity with 2,2-diphenyl-1-picryl-hydrazyl analysis method was high in sorghum wort with 73.33 ± 1.15% but with ferric reducing-antioxidant power analysis method, the antioxidant activity was high in beer from pure culture of Saccharomyces cerevisiae. No compounds with clinically demonstrated antimalarial activity were found in the samples. At bioactive compounds (phenolic compounds) content point view, statistical analysis showed similarity between the two beers.

show abstract

“…Sorghum also has a long tradition in being used for the production of fermented beverages in African countries [9]. Sorghum beer has furthermore been described as one of the most delicate beers from a sensory point of view with a complex but moderate taste [10]. Based on consumer expectations and the sensory attributes of sorghum beer, there has developed a large interest to use sorghum as raw material or adjunct in craft beer production [4,11,12].…”

Section: Introductionmentioning

confidence: 99%

Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

Einfalt

2020

Eur Food Res Technol

View full text Add to dashboard Cite

The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

show abstract

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

Cited by 13 publications

References 31 publications

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae : fermentation by-products

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae : fermentation by-products

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

Contact Info

Product

Resources

About