publication . Article . Other literature type . 2017

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Constant Attchelouwa; Solange Aka-Gbézo; Florent N’guessan; Clémentine Kouakou; Marcellin Djè;
Open Access English
  • Published: 28 Aug 2017 Journal: Beverages (issn: 2306-5710, Copyright policy)
  • Publisher: MDPI AG
In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 °C) for four days and at 4 °C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and re...
Medical Subject Headings: food and beverages
free text keywords: bacteria, sensory analysis, storage, temperature, tchapalo, yeasts, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627
Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue