Abstract
Sorghum beer is a significant diet component of millions of poor rural communities in sub-Saharan Africa. In this study, we identified and biochemically characterized yeast strains isolated from otche, a traditional starter used in fermentation of chakpalo, an opaque sorghum beer in Benin. 12 samples of otche were collected from 12 different commercial processing sites. The mean values of pH, titratable acidity, dry matter content and refractive index of the starters analyzed were 3.37, 0.17 (% as lactic acid), 7.15 and 7.0%, respectively. The mean yeast count per sample was 8.72 log cfu/ml. Based on phenotypical and biochemical characterization (carbon and nitrogen assimilation) profile, 50 yeast strains were identified and found to belong to five genera and ten species. Saccharomyces cerevisiae was found to be the most predominant yeasts species of otche. Key words: Sorghum, beer, chakpalo, otche, yeast, Saccharomyces cerevisiae.
Highlights
Diversitty of yeasts in otch hè, a trraditio onal sta arter used in fermentation n of an n opaque sorrghum beer ““chakp palo”
The acidity of otchè collected from Savè was significantly (p
The average dry matter of the traditional starter used for the fermentation of chakpalo was 7.15%
Summary
Diversitty of yeasts in otch hè, a trraditio onal sta arter used in fermentation n of an n opaque sorrghum beer ““chakp palo”. Département de d Nutrition ett Sciences Aliimentaires, Fa aculté des Scciences Agron nomiques, Un niversité d’Ab bomey-Calavi,, 01 BP 52. Sorghum beer b is a sig gnificant diett componentt of millions s of poor ru ural commun nities in sub b-Saharan. We e identified and a biochem mically chara acterized yea ast strains is solated from m otchè, a traditional starter s used in fermenta ation of chak kpalo, an op paque sorghu um beer in B. The mean va alues of pH, titratable acidity, dry matter content and refra active index of the starte ers analyzed were 3.37, 0
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