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

Show simple item record

dc.contributor.author Saalia, F.K.
dc.contributor.author Djameh, C.
dc.contributor.author Ellis, W.O.
dc.contributor.author Oduro, I.
dc.contributor.author Haslbeck, K.
dc.contributor.author Komlaga, G.A.
dc.date.accessioned 2019-09-24T15:54:01Z
dc.date.available 2019-09-24T15:54:01Z
dc.date.issued 2019-02-03
dc.identifier.other DOI 10.1002/jib.562
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/32281
dc.description Research Article en_US
dc.description.abstract 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 en_US
dc.language.iso en en_US
dc.publisher Journal of the Institute of Brewing en_US
dc.relation.ispartofseries 125;3
dc.subject Pito en_US
dc.subject Sorghum en_US
dc.subject Beer en_US
dc.subject Starter culture en_US
dc.subject Physico-chemical analysis en_US
dc.subject Volatile fermentation by-products en_US
dc.subject Product quality en_US
dc.title West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by-products en_US
dc.type Article en_US

Files in this item

This item appears in the following Collection(s)

Show simple item record

Search UGSpace


My Account