Technical sheet of influence of freeze-dried yeast starter cultures on volatile compounds of tchapalo, a traditional sorghum beer from Côte d’Ivoire

  • COULIBALY Wahauwouélé Hermann Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast
  • BOUATENIN Koffi Maizan Jean-Paul Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast
  • KOUAME Kohi Alfred Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast
  • RIGOU Peggy Plateau d’Analyses des Composés Volatils (PTV), Institut des Hautes Études de la Vigne et du Vin, INRASUPAGRO Montpellier, 2 Place Pierre Viala, 34060 Montpellier CEDEX 02, France
Keywords: mixed starter, Saccharomyces cerevisiae, Candida tropicalis, volatile compounds, sorghum beer

Abstract

The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations inorganoleptic quality and microbiological stability. In this study, we evaluated the capacity of S. cerevisiae and C. tropicalis to produce sorghum beer as freeze-dried starter in mixed or pure cultures. Beers produced with mixed freeze-dried cultures of S. cerevisiae F12-7 and C. tropicalis C0-7 showed residual sugars and ethanol contents similar to beers obtained with S. cerevisiae F12-7 pure culture, but the total sum of organic acids analyzed was the highest with the mixed culture (15.71 g/L). Higher alcohols were quantitatively the largest group of volatile compounds detected in beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that plays an important role in beer flavor, was highly produced with the mixed culture (10174.8 µg/L) than with the pure culture (8749.9 µg/L).

Published
2017-06-20
How to Cite
Hermann, C. W., Jean-Paul, B. K. M., Alfred, K. K., & Peggy, R. (2017). Technical sheet of influence of freeze-dried yeast starter cultures on volatile compounds of tchapalo, a traditional sorghum beer from Côte d’Ivoire. JOURNAL OF ADVANCES IN BIOTECHNOLOGY, 6(3), 913-918. https://doi.org/10.24297/jbt.v6i3.6157
Section
Articles