Phenotypical and molecular characterization of yeast content in the starter of “Tchoukoutou,” a Beninese African sorghum beer

Tokpohozin, Sedjro Emile; Lauterbach, Alexander; Fischer, S.; Behr, Jürgen; Sacher, B.; Becker, Thomas

doi:10.1007/s00217-016-2711-3

Cited by 14 publications

(2 citation statements)

References 32 publications

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“…The use of MALDI-TOF MS as a tool to identify microorganism on a species level is a common application by clinical samples [ 32 , 48 ]. However, there are a lot of approaches to apply this method for the classification of food fermentation microbiota and starter cultures [ 49 , 50 ], food spoilage microbiota [ 51 ] or beverage spoiling strains [ 31 , 52 ]. This method demonstrates the potential to investigate the influences of different stress responses on microorganisms in different media composition.…”

Section: Discussionmentioning

confidence: 99%

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

et al. 2017

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Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own "in-house strains". During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts. In this study an extendable "brewing yeast" spectra database was established including 52 brewing yeast strains of the most important types of bottom-and top-fermenting strains as well as beer-spoiling S. cerevisiae var. diastaticus strains. 1560 single spectra, prepared with a standardized sample preparation method, were finally compared against the established database and investigated by bioinformatic analyses for similarities and distinctions. A 100% separation between bottom-, top-fermenting and S. cerevisiae var. diastaticus strains was achieved. Differentiation between Alt and Kö lsch strains was not achieved because of the high similarity of their protein patterns. Whereas the Ale strains show a high degree of dissimilarity with regard to their sub-proteome. These results were supported by MDS and DAPC analysis of all recorded spectra. Within five clusters of beer types that were distinguished, and the wheat beer (WB) cluster has a clear separation from other groups. With the establishment of this MALDI-TOF MS spectra database proof of concept is provided of the discriminatory power of this technique to classify brewing yeasts into different major beer types in a rapid, easy way, and focus brewing trails accordingly. It can be extended to yeasts for specialty beer types and other applications including wine making or baking.

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Section: Discussionmentioning

confidence: 99%

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

et al. 2017

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“…Sorghum beers are by far the most prized traditional cereal-based beers in Africa. Tey are referred to as "dolo" in Burkina Faso and Mali [7], "tchapalo" in Côte d'Ivoire [8], "tchoukoutou" in Benin [9], and "pito" and "burukutu" in Ghana and Nigeria [10]. In northern Cameroon, fermented sorghum beers are known as "bili-bili."…”

Section: Introductionmentioning

confidence: 99%

Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Bayoï,

Danla

2023

Journal of Food Quality

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“Bili-bili” and “cochette” are two traditional beers made from sorghum and rice, respectively. Despite the socioeconomical interest of these drinks, limited studies have been conducted to elucidate their quality and safety. To fill these gaps, the quality features and the safety status of both beers were assessed. After a reasoned field survey, the samples from various locations in Maroua were collected and analysed using referenced methods. The field survey revealed that both beers were produced under unsanitary conditions using rudimentary procedures. Mean values of pH (2.99 and 3.58), TTA (1.1 and 0.9%), alcohol (3.8 and 2.5%), DM (6.4 and 11.1%), TSS (6.94 and 6.18 °Brix), proteins (0.54 and 0.71 g/100 mL), amino acids (0.30 and 0.38 g/100 mL), and ash (1.52 and 0.51%) were recorded in “bili-bili” and “cochette,” respectively. Similarly, the TPC, TFC, and carotenoid content of 325.5 and 352.4 mgGAE/100 mL, 314.4 and 278.9 mgQE/100 mL, and 95.4 and 89.4 mg/100 mL were noted in both beers, respectively. “Bili-bili” and “cochette” exhibited free radical scavenging activity of 42.4 and 36.7% and reducing power of 87.3 and 119.5 mgTE/100 mL, respectively. Overall acceptability ratings ranged from 5.6 to 7.5 and from 6.7 to 6.9 for “bili-bili” and “cochette,” respectively. No pathogen was detected, but the presence of total aerobic bacteria, fungi, coliforms, and aerobic spore-forming bacteria flora above the recommended limits made both beers unsafe and potentially harmful for consumers. Given all above, improving of the production scheme and microbiological quality of the two traditional beers are required to ensure the safety of consumers.

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Non-conventional Yeasts for Producing Alternative Beers

Sannino

Mezzasoma

Buzzini

et al. 2019

Non-Conventional Yeasts: From Basic Research to Application

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Phenotypical and molecular characterization of yeast content in the starter of “Tchoukoutou,” a Beninese African sorghum beer

Cited by 14 publications

References 32 publications

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Non-conventional Yeasts for Producing Alternative Beers

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