Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae
| Autor: | Clement Djameh, Wahauwouélé Hermann Coulibaly, Dogbo Marius Akissi, Fatoumata Camara, Peggy Rigou, Zamblé Bi Irié Abel Boli, Yahya Maïmouna Sanogo, Hanzi Karen Kouame, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje |
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| Přispěvatelé: | Université Nangui Abrogoua, Sciences Pour l'Oenologie (SPO), Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Microbrewery Inland Beverages Ltd |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Physiology [SDV]Life Sciences [q-bio] Saccharomyces cerevisiae education Cote d ivoire 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences 010608 biotechnology Yeasts Traditional sorghum beer Food science Flavor Aroma Sorghum 0303 health sciences Volatile Organic Compounds biology 030306 microbiology Chemistry Beer food and beverages Esters General Medicine Wild yeasts biology.organism_classification Yeast Flavoring Agents Cote d'Ivoire Alcohols Taste Fermentation behavior and behavior mechanisms Volatile compounds Pure culture Acids human activities Biotechnology |
| Zdroj: | World Journal of Microbiology and Biotechnology World Journal of Microbiology and Biotechnology, Springer Verlag, 2021, 37 (5), ⟨10.1007/s11274-021-03026-1⟩ |
| ISSN: | 0959-3993 1573-0972 |
| DOI: | 10.1007/s11274-021-03026-1⟩ |
| Popis: | International audience; 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 Saccharomycescerevisiae respectively were studied. The main flavor components of the beer fermented by pure culture of Saccharomycescerevisiae 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 Saccharomycescerevisiae 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 Saccharomycescerevisiae had an acid content higher than beer fermented with wild yeasts, i.e. 9.3 mg/L and 7.53 mg/L respectively. |
| Databáze: | OpenAIRE |
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