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World J Microbiol Biotechnol

Title:		Volatile compounds of traditional sorghum beer (tchapalo) produced in Cote d'Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae
Author(s):		Coulibaly WH; Bouatenin KMJ; Boli Z; Camara F; Sanogo YM; Akissi DM; Kouame HK; Rigou P; Djameh C; Dje KM;
Address:		"Laboratoire de Biotechnologie et Microbiologie des Aliments, Unite de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universite Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast. wahauwouele@yahoo.fr. Laboratoire de Biotechnologie et Microbiologie des Aliments, Unite de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universite Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast. Laboratoire de Nutrition et Securite Alimentaire, Unite de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universite Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast. Plateau d'Analyses des Composes Volatils (PTV), Institut des Hautes Etudes de la Vigne et du Vin, INRA-SUPAGRO Montpellier, 2 Place Pierre Viala, 34060, Montpellier CEDEX 02, France. Microbrewery Inland Beverages Ltd, Dansoman, P.O. Box DS1577, Accra, Ghana"
Journal Title:		World J Microbiol Biotechnol
Year:		2021
Volume:		20210329
Issue:		5
Page Number:		75 -
DOI:		10.1007/s11274-021-03026-1
ISSN/ISBN:		1573-0972 (Electronic) 0959-3993 (Linking)
Abstract:		"In recent years, there had been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer flavor. In this study, the bioflavor of traditional sorghum beer from Cote d'Ivoire was investigated. The flavor profile of two beers fermented with wild yeasts and with pure culture of Saccharomyces cerevisiae respectively were studied. The main flavor components of the beer fermented by pure culture of Saccharomyces cerevisiae were different from those of the beer fermented with wild yeasts. The total level of esters and higher alcohols were (173.51 and 128.85 mg/L) respectively in the beer fermented with wild yeasts. These levels were significantly higher than those in the beer fermented with pure culture of Saccharomyces cerevisiae which were 13.08 and 78.26 mg/L for higher alcohols and esters respectively. On the other hand, the beer fermented with pure culture of Saccharomyces cerevisiae had an acid content higher than beer fermented with wild yeasts, i.e. 9.3 mg/L and 7.53 mg/L respectively"
Keywords:		Acids/analysis/metabolism Alcohols/analysis/metabolism Beer/*analysis/microbiology Cote d'Ivoire Esters/analysis/metabolism Fermentation Flavoring Agents/analysis/chemistry/metabolism Saccharomyces cerevisiae/*metabolism Sorghum/metabolism/microbiology Ta;
Notes:		"MedlineCoulibaly, Wahauwouele Hermann Bouatenin, Koffi Maizan Jean-Paul Boli, Zamble Bi Irie Abel Camara, Fatoumata Sanogo, Yahya Maimouna Akissi, Dogbo Marius Kouame, Hanzi Karen Rigou, Peggy Djameh, Clement Dje, Koffi Marcellin eng Comparative Study Germany 2021/03/30 World J Microbiol Biotechnol. 2021 Mar 29; 37(5):75. doi: 10.1007/s11274-021-03026-1"