Please use this identifier to cite or link to this item:
Title: West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by-products
Authors: Djameh, C.
Ellis, W. O.
Oduro, I.
Saalia, F. K.
Haslbeck, K.
Komlaga, G. A.
Keywords: Pito;Sorghum beer;Starter culture;Physicochemical analysis;Volatile fermentation byproducts;Product quality
Issue Date: 2019
Publisher: John Wiley & Sons, Inc
Citation: Journal of The Institute of Brewing, 125 (3), 326-332
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
Journal Name: Journal of The Institute of Brewing
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
JIB_125_3_Djameh_et al.pdf
  Restricted Access
656.55 kBAdobe PDFView/Open Request a copy

Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.