African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12267

Full Length Research Paper

Evaluation of the simultaneous effects of a heat stabilized starter concentration and the duration of fermentation on the quality of the opaque sorghum beer

Yves Kadjogbé Djegui
  • Yves Kadjogbé Djegui
  • Ecole de Nutrition et des Sciences et Technologies Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
  • Google Scholar
Adéchola Pierre Polycarpe Kayodé
  • Adéchola Pierre Polycarpe Kayodé
  • Ecole de Nutrition et des Sciences et Technologies Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
  • Google Scholar
Joseph Dossou
  • Joseph Dossou
  • Ecole de Nutrition et des Sciences et Technologies Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
  • Google Scholar
Joseph Djidjoho Hounhouigan
  • Joseph Djidjoho Hounhouigan
  • Ecole de Nutrition et des Sciences et Technologies Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
  • Google Scholar


  •  Received: 12 May 2016
  •  Accepted: 19 August 2016
  •  Published: 28 September 2016

References

AACC (1984). Approved methods of the American Association of cereal chemists, 8th Edition, St. Paul, MN, USA.

 

Agu RC, Palmer GH (1998). A reassessment of sorghum for lager-beer brewing. Biores. Technol. 66:253-261.
Crossref

 
 

Aguilera F, Peinado RA, Millan C, Ortega JM, Mauricio JC (2006). Relationship between ethanol tolerance, H (+)-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains. Int. J. Food Microbiol. 110:34-42.
Crossref

 
 

Annan NT, Poll LS, Plahar WA, Jakobsen M (2003). Aroma Characteristics of Spontaneously Fermented Ghanaian Maize Dough for "Kenkey". Eur. Food. Res. Technol. 217:55-60.
Crossref

 
 

Barre P, Blondin B, Dequin S, Sablayrolles JM, Salmon JM (1998). La levure de fermentation alcoolique. In. Oenologie, les fondements scientifiques et technologiques. Flanzy C (ed.) Technique et Documentation-Lavoisier, Paris. pp. 413-495.

 
 

Bisson LF (1999). Stuck and sluggish fermentations. Am. J. Enol. Vitic. 50:107-119.

 
 

Briggs DE, Boulton CA, Brookes PA, Stevens R (2004). Native African beers. In. Brewing: Science and practice. Woodhead publishing Ltd, Cambridge, UK, pp. 589-605.
Crossref

 
 

Canetta E, Adya AK, Walker GM (2006). Atomic force microscopic study of the effects of ethanol on yeast cell surface morphology. FEMS Microbiol. Lett. 225:308-319.
Crossref

 
 

Chamunorwa AT, Feresu SB, Mutukumira AN (2002). Identification of lactic acid bacteria isolated from opaque beer (Chibuku) for potential use as a starter culture. J. Food Technol. Afr. 7:93-97.

 
 

Demuyakor B, Ohta Y (1991). Characteristics of pito yeasts from Ghana. Food Microbiol. 8:183-193.
Crossref

 
 

Giovanni M (1983). Response Surface Methodology and product optimization. Food Technol. 11:41-45.

 
 

Gotcheva V, Pandiella SS, Angelov A, Roshkova Z, Webb C (2001). Monitoring of the fermentation of the traditional Bulgarian beverage Boza. Int. J. Food Sci. Technol. 36:129-134.
Crossref

 
 

Hirasawa T, Yoshikawa K, Nakakura Y, Nagahisa K, Furusawa C, Katakura Y, Shioya S (2007). Identification of target genes conferring ethanol stress tolerance to Saccharomyces cerevisiae based on DNA microarray data analysis. J. Biotechnol. 131:34-44.
Crossref

 
 

Hu XH, Wang MH, Tan T, Li JR, Yan H, Leach L, Zhang RM, Luo ZW (2006). Genetic dissection of ethanol tolerance in the budding yeast Saccharomyces cerevisiae. Gen. Soc. Am. 175:1479-1487.
Crossref

 
 

Kayodé APP, Adégbidi A, Linnemann AR, Nout MJR, Hounhouigan DJ (2005). Quality of farmer's varieties of sorghum and derived foods as perceived by consumers in Benin. Ecol. Food. Nutr. 44(4):271-294.
Crossref

 
 

Kayode APP, Deh DC, Baba-Moussa L, Kotchoni SO, Hounhouigan JD (2012). Stabilisation and preservation of probiotic properties of the traditional starter of African opaque sorghum beers. Afr. J. Biotechnol. 11(30):7725-7730.

 
 

Kayodé APP, Hounhouigan DJ, Nout MJR, Niehof A (2007). Household production of sorghum beer in Benin: technological and socio-economical aspects. Int. J. Cons. Studies 3:258-264.
Crossref

 
 

Kitagaki H, Araki Y, Funato K, Shimoi H (2007). Ethanol induced death in yeast exhibits features of apoptosis mediated by mitochondrial fission pathway. FEBS Lett. 581:2935-2942.
Crossref

 
 

Lei J, Zhao X, Ge X, Bai F (2007). Ethanol tolerance and the variation of plasma membrane composition of yeast floe populations with different size distribution. J. Biotechnol. 131:270-275.
Crossref

 
 

Leyral G, Vierlin E (2007). Microbiologie et toxicology des aliments : Hygiène et sécurité alimentaires, edit Wolters Kluwer, Amsterdam, Pp. 245-287.

 
 

Lyumugabe F, Kamaliza G, Bajyana E, Thonart PH (2010). Microbiological and physic-chemical characteristics of Rwandese traditional beer ''Ikigage''. Afr. J. Biotechnol. 9(27):4241-4246.

 
 

Manginot C, Roustan JL, Sablayrolles JM (1998). Nitrogen demand of different yeast strains during alcoholic fermentation: importance of the stationary phase. Enzyme Microbiol. Technol. 23(7):511-517.
Crossref

 
 

Maoura N, Mbaiguinam M, Nguyen HV, Gaillardin C, Pourquie J (2005). Identification and typing of the yeast strains isolated from bili bili, a traditional sorghum beer of Chad. Afr. J. Biotechnol. 4(7):646-656.
Crossref

 
 

Mateo JJ, Jiménez M, Pastor A, Huerta T (2001). Yeast starter cultures affecting wine fermentation and volatiles. Food Res. Int. 34(4):307-314.
Crossref

 
 

Mestres C, Rouau X (1997). Influence of natural fermentation and drying conditions on the physicochemical characteristics of cassava starch. J. Sci. Food Agric. 74(2):147-155.
Crossref

 
 

Montgomery DC (2001). Design and analysis of experiments, 5 ed.; John Wiley and Sons: New York. pp. 427-510.

 
 

Mugula JK, Narvhus JA, Sohaug T (2003). Use of starter cultures of lactic acid bacteria and yeasts in the preparation of "togwa", a Tanzanaian food. Int. J. Food Microbiol. 83(3):307-318.
Crossref

 
 

N'Guessan FK, Aka S, Djeni NT, Dje MK (2008). Effect of Traditional Starter Inoculation rate on Sorghum Beer Quality. J. Food Technol. 6(6):271-277.

 
 

Nout MJR (1991). Ecology of accelerated natural lactic fermentation of sorghum based infant food formulas. Int. J. Food Microbiol. 12(2):217-224.
Crossref

 
 

Nout MJR, Beernink G, Bonants-Van Laarhoven TMG (1987). Growth of Bacillus cereus in soyabean tempeh. Int. J. Food Microbiol. 4(4):293-301.
Crossref

 
 

Nout, MJR, Rombouts, FM, Havelaar, A. (1989). Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic micro-organisms. Int. J. Food Microbiol. 8(4):351-361.
Crossref

 
 

Novellie L, De Schaepdrijver P (1986). Modern developments in traditional African beers. Progr. Ind. Microbiol. 23:73-157.

 
 

Odunfa SA (1985). African fermented foods. In. Wood BJB (ed.) Microbiology of Fermented Foods. Elsevier Applied Science, London, UK. pp. 167-195.

 
 

Sanni AI, Lönner C (1993). Identification of yeast isolated from Nigerian traditional alcoholic beverages. Food Microbiol. 10(6):517-523.
Crossref

 
 

Savova I, Nikolova M (2002). Isolation and toxonomic study of yeast strains from Bulgarian dairy products. J. Cult. Collect. 3:59-65.

 
 

Sefa-Dedeh S, Sanni AI, Tetteh G, Sakyi-Dawson E (1999). Yeasts in the traditional brewing of pito in Ghana. World J. Microbiol. Biotechnol. 15(5):593-597.
Crossref

 
 

Valyasevi R, Rolle RS (2002). An overview of small scale fermentation technologies in developing countries with special reference to Thailand: Scope for their improvement. Int. J. Food Microbiol. 75(3):231-239.
Crossref

 
 

Van der Aa Kuhle A, Jesperen L, Glover RLK, Diawara B, Jakobsen M (2001). Identification and characterization of Saccharomyces cerevisiae strains isolated from West African Sorghum beer. Yeast 18(11):1069-1079.
Crossref

 
 

Wang FQ, Gao CJ, Yang CY, Xu P (2007). Optimization of an ethanol production medium in very high gravity fermentation. Biotechnol. Lett. 29:233-236.
Crossref

 
 

Watanabe M, Tamura K, Magbanua JP, Takano K, Kitamoto K, Kitagaki H, Akao Tand Shimoï H (2007). Elevated expression of genes under the control of stress response element (STRE) and Mns2p in an Ethanol-tolerance sake yeast Kyokaï. J. Biosci. Bioeng. 104(3):163-170.
Crossref

 
 

Wei P, Li Z, Lin Y, He P, Jiang N (2007). Improvement of the multiple-stress tolerance of an ethnologenic Saccharomyces cerevisiae strain by freeze-thaw treatment. Biotechnol. Lett. 29(10):1501-1508
Crossref

 
 

Yao AA, Egounlety M, Kouamé LP, Thonart P (2009). Les bactéries lactiques dans les aliments ou boissons amylacés et fermentés de l'Afrique de l'Ouest : leur utilisation actuelle. Ann. Méd. Vét. 153:54-65.