Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer

N'guessan, Florent K; N’Dri, Denis Yao; Camara, Fatoumata; Djè, Marcellin Koffi

doi:10.1007/s11274-009-0224-y

Cited by 47 publications

(39 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Organic acids were analysed by high-performance liquid chromatography, following the method described by N'guessan et al [20]. Briefly, the samples were firstly centrifuged at 3000 rpm for 20 min.…”

Section: Organic Acids Identificationmentioning

confidence: 99%

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

et al. 2017

View full text Add to dashboard Cite

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.

show abstract

Section: Organic Acids Identificationmentioning

confidence: 99%

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

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Various investigations on the use of starter culture for sorghum beer production have been done [15][16][17][18]. Beers obtained from inoculation tests with these starters showed organoleptic and sensory characteristics comparable to beers produced in the traditional way.…”

Section: Introductionmentioning

confidence: 99%

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

Coulibaly¹,

N’guessan²,

Coulibaly³

et al. 2016

Beverages

View full text Add to dashboard Cite

Abstract:The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we evaluated the capacity of S. cerevisiae and C. tropicalis to produce sorghum beer as freeze-dried starter in mixed or pure cultures. Beers produced with mixed freeze-dried cultures of S. cerevisiae F12-7 and C. tropicalis C0-7 showed residual sugars and ethanol contents similar to beers obtained with S. cerevisiae F12-7 pure culture, but the total sum of organic acids analyzed was the highest with the mixed culture (15.71 g/L). Higher alcohols were quantitatively the largest group of volatile compounds detected in beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that plays an important role in beer flavor, was highly produced with the mixed culture (10,174.8 µg/L) than with the pure culture (8749.9 µg/L).

show abstract

“…This observation is not surprising since this fungus is known to be involved in fermentation [14,15,17] and could therefore have been implicated in the fermentation of the pito. Apart from Saccharomyces cerevisiae, the bacterial isolates from the pito samples can be considered microbial contaminants even though the quantities were within the acceptable limits.…”

Section: Discussionmentioning

confidence: 77%

“…Potential microbes that can contaminate pito may include bacteria such as E. coli, Salmonella species, Shigella species and Staphylococcus aureus [13], whiles fungal contaminants may include Aspergillus flavus, Aspergillus niger and Saccharomyces cerevisiae [14][15][16]. Meanwhile, Saccharomyces cerevisiae is known to be associated with fermentation [14,15,17]. A microbiological and physico-chemical analysis of a traditional sorghum beer "Ikigage", collected from the southern province of Rwanda showed the presence of microbes such as aerobic mesophilic bacteria, lactic acid bacteria, E. coli, feacal streptococci, Staphylococcus aureus, yeast, and moulds [18].…”

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

View full text Add to dashboard Cite

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.

show abstract

Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer

Cited by 47 publications

References 19 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

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

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

Contact Info

Product

Resources

About