publication . Article . 2010

Traditional sorghum beer "ikigage"

Lyumugabe Loshima, François;
Open Access English
  • Published: 05 Jul 2010
  • Country: Belgium
Samples of traditional sorghum beer Ikigage was collected in the southern province of Rwanda and analyzed for microbiological and physico-chemical contents. Ikigage contained total aerobic mesophilic bacteria (33.55 x 106 cfu/ml), yeast (10.15 x 106 cfu/ml), lactic acid bacteria (35.35 x 104 cfu/ml), moulds (4.12 x 104 cfu/ml), E. coli (21.90 x 103 cfu/ml), fecal streptococci (22.50 x 103 cfu/ml), Staphylococcus aureus (16.02 x 103 cfu/ml), total coliform (32.30 x 103 cfu/ml), ethanol, soluble protein, reducing sugars, total acidity, pH and Brix were 2.2% (v/v), 9.2 g/l, 2.3, 1.7%, 3.9 and 11.5 bx, respectively. The yeast was identified by API 20 C test and conf...
Medical Subject Headings: food and beverages
free text keywords: Sorghum beer, Ikigage, alcohol fermentation, microbiology, physicochemistry, : Biotechnology [Life sciences], : Biotechnologie [Sciences du vivant]
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