Volatile compounds of the traditional sorghum beers “ikigage” brewed with Vernonia amygdalina “umubirizi”

Lyumugabe, François; Songa, Emmanuel Bajyana; Wathelet, Jean Paul; Thonart, Philippe

doi:10.1016/j.cervis.2012.12.001

Cited by 18 publications

(28 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ethyl acetate, an undesirable compound, was found to be present in higher concentrations in the three fermented samples compared to the other ester compounds. This molecule was also reported as the most abundant ester in wine and beers [50,51]. However, ethyl acetate could have a limited impact on sensory perception due to its high odor perception threshold [46].…”

Section: Understanding the Sensory Perception Generated By Yeastsmentioning

confidence: 98%

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Youssef¹,

Bonnarme

Fraud³

et al. 2020

Foods

View full text Add to dashboard Cite

Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: Kluyveromyces lactis, Kluyveromyces marxianus, or Torulaspora delbrueckii. The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product.

show abstract

Section: Understanding the Sensory Perception Generated By Yeastsmentioning

confidence: 98%

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Youssef¹,

Bonnarme

Fraud³

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Fermented beverages play a major role in the diet of African people. The most studied African alcoholic beverages are opaque beers often produced from sorghum (Chamunorwa et al, 2002;Jespersen, 2003;Maoura et al, 2005;Lyumugabe et al, 2010;Lyumugabe et al, 2012). Opaque sorghum beers are consumed at various festivals and African ceremonies (for example, marriage, birth, the handing over of a dowry, etc.)…”

Section: Introductionmentioning

confidence: 99%

Phenotypic characters of yeasts isolated from kpete-kpete, a traditional starter of a Benin opaque sorghum beer

Djegui¹,

Kayodé²,

Tokpohozin³

et al. 2015

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Opaque sorghum beers are the most consumed African alcoholic beverages. Tchoukoutou is one of the Benin opaque sorghum beers. Its fermentation process is carried out using a traditional starter called kpete-kpete. The present study characterized and identified the yeasts isolated from kpete-kpete. A total of 24 samples of kpete-kpete were collected from eight different commercial processing sites in Northern Benin. The mean values of the pH, titrable acidity, dry matter content and refractive index for all samples were respectively 3.58; 0.07% as lactic acid; 16.61% and 7.0. The mean counts of yeasts was 9.24 log cfu/ml. Based on their phenotypic characters and their assimilation profiles, 49 yeasts were isolated and found to belong to five genera with seven species. Seventy one percent (71%) of the isolates were identified as Saccharomyces cerevisiae.

show abstract

“…A symbiotic relation between yeast and LAB in the wort was reported (Munyaja et al, 2003). LAB created an acid environment favorable to the proliferation of yeasts which produce vitamin and increase other factors such as amino-acids for the growth of LAB (Lyumugabe et al, 2010). Holzapfel (1997) reported that African opaque beers are typically characterized by a lactic fermentation followed by an alcoholic fermentation in which initially, LAB and later yeasts play the dominant role.…”

Section: Effects Of Storage Duration On the Functional Properties Of mentioning

confidence: 99%

Storage behaviour and functionality of a heat stabilized starter derived from an African opaque sorghum beer

Djegui¹,

Kayodé²,

Hounhouigan³

2016

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Tchoukoutou is a traditional sorghum opaque beer produced and consumed in Benin. It is obtained from an uncontrolled fermentation of sorghum wort using a traditional starter called "kpete-kpete". The present study assessed the effects of storage duration on the physicochemical and microbiological characteristics as well as on the functional properties of the heat stabilized starter produced from "kpete-kpete". The physicochemical characteristics of the stabilized starter were not significantly affected by the storage duration. After 60.0 days of storage, the dry matter, pH and titratable acidity were stable with mean values of 92.5%, 4.76 and 1.33 g/kg, respectively. However, the microbial characteristics of the product were significantly affected by the storage duration. Yeasts, lactic acid bacteria (LAB) and total mesophilic aerobic counts were modified following three phases: a latency phase (between 0 and 10 days), an exponential growth phase (between 10 and 40 days) and the decline phase (between 40 and 60 days). As compared to the stabilized starter, the physicochemical characteristics of "kpete-kpete'' were extensively modified after 15 days of storage. In the traditional "kpete-kpete'', all the major groups of microorganisms, reached their maximum growth phase after 10 days of storage suggesting that they would have lost their fermentation power afterwards. The fermentation test performed using stabilized starter sampled at different growth phases, revealed that the starter of 25 days of storage possesses better fermentation capacity. In these conditions, the fermentation duration was reduced to 16 instead of 24 h.

show abstract

Volatile compounds of the traditional sorghum beers “ikigage” brewed with Vernonia amygdalina “umubirizi”

Cited by 18 publications

References 35 publications

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Phenotypic characters of yeasts isolated from kpete-kpete, a traditional starter of a Benin opaque sorghum beer

Storage behaviour and functionality of a heat stabilized starter derived from an African opaque sorghum beer

Contact Info

Product

Resources

About