Microbial deterioration of traditional alcoholic beverages in Nigeria

Sanni, A.I.; Onilude, A. A.; Fadahunsi, I. F.; Afolabi, R. O.

doi:10.1016/s0963-9969(99)00068-x

Cited by 30 publications

(29 citation statements)

References 9 publications

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“…These findings disagree with the report of Sanni et al [23] on sorghum beers produced in Nigeria. They found significant differences in the viable counts of microorganisms in deteriorating beverage samples and stated that the reduction in the microbial population indicated the gradual dying off of some initial microflora in the fermentation.…”

Section: Discussioncontrasting

confidence: 99%

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Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

et al. 2017

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Abstract:In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 • C) for four days and at 4 • C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and remained stable at 4 • C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 • C. Evaluating the beer's appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 • C and after three days when stored at 4 • C.

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Section: Discussioncontrasting

confidence: 99%

“…The initial total aerobic counts obtained in this study (8.66 log CFU/mL) are lower than those reported by Sanni et al [23] for burukutu and pito, the sister beers of tchapalo from Nigeria. Yeasts, with an initial count of 8.05 log CFU/mL, are the dominant microorganisms in tchapalo, followed by LAB, as reported by Aka et al [13].…”

Section: Discussioncontrasting

confidence: 87%

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

et al. 2017

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“…Earlier study by Faparusi et al, (2007) found the presence of contaminants in the various stages of burukutu liquor production and indicated that most of the bacteria survived at low acidity. This observation had been confirmed by other researchers (Owuama 1991, Sanni et al, 1999, Orji et al, 2003, Faparusi, 2007, Kolawale et al, 2007, Sawadogo et al, 2007, Achi, 2009. The presence of E. coli in all the sites indicate a very low level of hygienic conditions of the environment and the individuals involved in the production and sale of the commodity.…”

Section: Microbiological Determination Of the Starter Culturessupporting

confidence: 71%

“…This serves as the starter culture daily and without the starter culture the burukutu will not mature. Sanni et al, (1999) observed that deteriorating burukutu had a vinegary flavour and off-odour with pronounced characteristics of the deteriorating beverages. They observed decrease in ethanol from 3 % in fresh product to 1 % at the end of 72 hrs of fermentation.…”

Section: Introductionmentioning

confidence: 98%

Microorganisms associated with starter cultures of traditional Burukutu liquor in Madakiya, Kaduna state, Nigeria.

Yabaya¹

2010

Science World Journal

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“…Meanwhile, it has been observed that this beverage can be processed, bottled and stored for 2 months with little or no effect on its characteristics and qualities [9]. Nevertheless, fresh samples of pito have been accepted as better than the stored ones in terms of both microbiological and nutritional quality [10,11]. Pito is usually consumed as a nutritious beverage to quench hunger and thirst.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana

Minamor

Larteley

Laryea

et al. 2017

Preprint

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Pito is a traditionally brewed alcoholic beverage in some African countries. It is gaining much prominence, and the patronage among the youth is noteworthy. Therefore, samples of the drink were collected every week for six weeks from three different popular brewing sites at Lower Prampram in the Ningo-Prampram District of Accra, Ghana. The samples were processed and examined for bacteria and fungi using the Standard Plate Count (SPC) technique. A total of six different bacteria and a fungus were isolated. The bacteria were Escherichia coli, Klesiella pneumoniae, Shigella spp, Enterobacter aerogenes, Staphylococcus aureus and Pseudomonas aeroginosa, whiles the fungus was Saccharomyces cerevisiae. Total viable counts as well as individual isolates counts in all the pito samples were found to be less than 10 4 cfu/ml. It is noteworthy that, Saccharomyces cerevisiae, the only fungus isolated is known to be associated with fermentation and the microbes isolated from the pito samples were found to be within the permissible limits. However, these potentially pathogenic microbes, if found in unacceptable limits, from the fermenting samples could merit public health attention. Therefore, periodic screening of pito and their brewers, coupled with education on the maintenance of recommended guidelines concerning food and drink production is encouraged.

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Microbial deterioration of traditional alcoholic beverages in Nigeria

Cited by 30 publications

References 9 publications

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Microorganisms associated with starter cultures of traditional Burukutu liquor in Madakiya, Kaduna state, Nigeria.

Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana

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