The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer |
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Authors: | Sawadogo-Lingani H Lei V Diawara B Nielsen D S Møller P L Traoré A S Jakobsen M |
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Institution: | Département Technologie Alimentaire/IRSAT/CNRST, 03 BP 7047, Ouagadougou, Burkina Faso. hagretou@yahoo.fr |
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Abstract: | AIM: To quantify and identify the predominant lactic acid bacteria (LAB) in dolo and pito wort processing, and to examine their biodiversity at strain level. MATERIALS AND RESULTS: The processing of dolo and pito wort was studied at four production sites in Burkina Faso and Ghana. The succession of dominant micro-organisms, pH and titratable acidity were determined from sorghum malt through mashing and acidification to final wort. In the sorghum malt and during mashing, the LAB counts were 5.7-7.5 log CFU g(-1). Similar levels of yeasts and gram-negative, catalase-positive bacteria were observed. These levels decreased to 3.7-4.5 log CFU g(-1) and
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Keywords: | acidification biodiversity dolo and pito wort Lactobacillus fermentum sorghum |
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