Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Constant Attchelouwa,Florent N’Guessan,Marcellin Djè,Clémentine Kouakou,Solange Aka-Gbézo

doi:10.3390/beverages3030043

Constant Attchelouwa, Florent N’Guessan + Show 3 more

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https://doi.org/10.3390/beverages3030043

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Journal: Beverages	Publication Date: Aug 28, 2017
Citations: 13	License type: CC BY 4.0

Affiliation: Université Nangui Abrogoua

Abstract

In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 °C) for four days and at 4 °C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and remained stable at 4 °C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 °C. Evaluating the beer’s appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 °C and after three days when stored at 4 °C.

Highlights

Fermented beverages are one of the indispensable components of the dietary culture of every community in the world
Each sample was subdivided into volumes of 200 mL in sterile bottles and stored at ambient temperature (28 to 30 ◦ C) or 4 ◦ C in a refrigerator for four and six days, respectively
When stored beers were plotted in the space created by the two dimensions, the results showed that beers at ambient temperature were widely separated from the reference one (Figure 2A)

Summary

Introduction

Fermented beverages are one of the indispensable components of the dietary culture of every community in the world. More than any other fermented foodstuff, fermented beverages have served to delineate social relations between family and group members, as well as among the elite and commoners, and to express a relationship between humans and deities [1]. One of the oldest and most frequently consumed alcoholic beverages to humankind is beer. Barley is the most commonly used grain for malting and beer making. Various kinds of cereals and pseudo-cereals are used as alternative row materials: sorghum, rice, maize, millets, amaranth, buckwheat, quinoa, hulled wheats, teff, etc. In Africa, sorghum is used to produce various kinds of traditional beers named sorghum beers or opaque beers and known as ikagage in Rwanda [6], pito or burukutu in Nigeria and

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