Abstract
This study was carried out to evaluate the potential of the use of predominant yeast strains (Sacharomyces cerevisiae and Issatkenkia orientalis) and lactic acid bacteria (Lactobacillus fermentum) of Rwandese traditional sorghum beer “ikigage” as starter cultures to improve ikigage beer. The results show that L. fermentum has an influence on taste sour of ikigage beer and contributes also to generating ethyl acetate, ethyl lactate and higher alcohols such as 3-methylbutan-1-ol, 2-me- thylbutan-1-ol and 2-methylpropan-1-ol of this beer. I. orientalis contributed to the production of ethyl butyrate, ethyl caprylate, isobutyl butyrate and their corresponding acids, and to the generation of phenyl alcohols in ikigage beer. The association of S. cerevisiae with I. orientalis and L. fermentum produced ikigage beer with taste, aroma and mouth feel more similar to ikigage beers brewed locally by peasants. It is recommended to use S. cerevisiae in association with L. fermentum and I. orientalis as stater cultures to produce ikigage beer having the uniform organoleptic characteristics and a high ethanol content. This method also reduces the risk of contamination of the brew with food sanitary indicator and pathogenic microorganisms and will increase the chance of preservation of ikigage beer.
Highlights
Fermented foods make up an important contribution to the human diet in many countries because fermentation is an inexpensive technology which preserves food, improves its nutritional value and enhances its sensory properties [1] [2]
Pilot ikigage beers produced with S. cerevisiae in combination with L. fermentum or S. cervisiae in combination with I. orientalis and L. fermentum have pH and total acidity more similar to commercial ikigage beer from peasants than those produced without association of L. fermentum
Higher ethanol content and lower reducing sugars were observed in ikigage produced with S. cerevisiae in combination with I. orientalis following by ikigage produced with S. cerevisiae alone and ikigage obtained by the association of S. cerevisiae with I. orientatilis and L. fermentum
Summary
Fermented foods make up an important contribution to the human diet in many countries because fermentation is an inexpensive technology which preserves food, improves its nutritional value and enhances its sensory properties [1] [2]. In sub-Saharan African countries, traditional fermented beverages such as ikigage [4], tchoukoutou [5], dolo [6], pito [7], bili bili [8] and merissa [9] are prepared from sorghum and/or millet malts. The fermentation of these beverages is uncontrolled and the microorganisms that intervene come from the raw materials, equipment and local environments or from residues of previous fermentation batch. The wide variety of microorganisms present in a spontaneously fermented food gives a product with widely varying quality
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