|Published (Last):||23 May 2011|
|PDF File Size:||15.61 Mb|
|ePub File Size:||19.13 Mb|
|Price:||Free* [*Free Regsitration Required]|
Les souches de S. Yeast and lactic acid bacteria involved in traditional sorghum beer produced in sub-Saharan Africa. A review. Sorghum beer produced in sub-Saharan Africa contributes significantly to the diet of the population. The production process of sorghum beer, however, remains empirical and varies from one region to another, leading to several types of sorghum beer.
Furthermore, the production process involves several steps, including a fermentation step composed of uncontrolled lactic and alcoholic fermentations.
This review summarizes the current state of scientific knowledge on lactic acid bacteria and yeasts involved in sorghum beers in sub-Saharan Africa and their use as starter cultures. Lactic fermentation, which is mainly carried out by lactic acid bacteria belonging to the genus Lactobacillus , primarily Lactobacillus plantarum and Lactobacillus fermentum , allows the production of organic acids, aromatic compounds, yeast growth stimulation and the inhibition of pathogens.
The main function of S. Strains of S. Beer obtained from inoculation tests with these starters showed organoleptic and sensory characteristics comparable to beer produced in the traditional way.
Selon Panasiuk et al. Ainsi, Morall et al. Selon Sefa-Dedehet al. Ainsi, Togo et al. Sawadogo-Lingani et al. En effet, Sawadogo-Lingani et al. Par ailleurs, Okereke et al. Glover et al. Cependant, les souches industrielles de S. Dans le tchapalo , les souches de S. Ainsi, Sawadogo-Lingani et al. Orji et al. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
BMC Microbiol. Controlled drying effect on the quality of sorghum malts used for the chakpalo production in Benin. Food Nutr. Food Sci. Biochemical changes during alcoholic fermentation in the production of tchapalo, a traditional sorghum beer.
Food Eng. FAO, Le sorgho et les mils dans la nutrition humaine. Biodiversity of Saccharomyces cerevisiae isolated from a survey of pito production sites in various parts of Ghana.
Food Microbiol. Use of starter cultures in fermentation on a household scale. Food Control , 8 , Jespersen L. Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. Characteristics and diversity of yeast in locally fermented beverages sold in Nigeria. World J. Pure Appl. Quality of farmers varieties of sorghum and derived foods as perceived by consumers in Benin.
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin. Isolation and physiological characterization of yeasts involved in sorghum beer production. Food Biotechnol. Identification and typing of the yeast strains isolated from bili bili, a traditional sorghum beer of Chad. Effect of germination time, temperature and moisture on malting of sorghum Sorghum bicolor. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
Saccharomyces cerevisiae and Candida tropicalis as starters cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer.
Antonie van Leeuwenhoek , 99 , Molecular genetic identification of Saccharomyces sensu stricto strains from African sorghum beer. African fermented foods. Microbiology of fermented foods. Brewing a lager beer from Nigerian sorghum. Distilling Int. Identification of lactic acid bacteria using cell wall amino acids. Sorghum malt and traditional beer Dolo quality assessment in Burkina Faso. Cyanide content of sorghum sprouts. Alimentation , 13 1. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
Predominant lactic acid bacteria associated with the traditional malting of sorghum grains. Yeasts in the traditional brewing of pito in Ghana. Identification of lactic acid bacteria isolated from opaque beer chibuku for potential use as a starter culture.
Food Technol. Changes in nutrient composition, phytate and cyanide contents and a-amylase activity during cereal malting in small production units in Ouagadougou Burkina Faso. Food Chem. Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum beer.
Yeast , 18 , Numbers in brackets indicated the numebr of views within the ULg download s : total number of all downloads. Numbers in brackets indicated the numebr of downloads within the ULg Daily update of the statistics.
Attached document s Annexes pdf k. Table of content 1. Laboratoire de Biotechnologie et Microbiologie des Aliments. Centre Wallon de Biologie Industrielle. B Gembloux Belgique. Previous article. Advanced search.
Lait : fermentation, yaourt & kéfir