Investigation of shelf-life extension of sorghum beer (Chibuku) by removing the second conversion of malt

Kutyauripo, Josphat; Parawira, Wilson; Tinofa, Sharai; Kudita, Ivy; Ndengu, Clement

doi:10.1016/j.ijfoodmicro.2008.12.008

Cited by 29 publications

(42 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This results in heavy losses being incurred by the local brewers since the unsold batches have to be discarded. The deleterious changes are primarily due to the objectionable off-flavour or over-souring induced by continued microbial activities after production [19]. The short shelf life of tchapalo is one of the major deterrents to its large-scale production and development as a commercial product.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

View full text Add to dashboard Cite

Abstract: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 remained stable at 4 • C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 • C. Evaluating the beer's appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 • C and after three days when stored at 4 • C.

show abstract

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

View full text Add to dashboard Cite

show abstract

“…The symptoms, usually developing within one to six hours after eating contaminated food, include nausea, vomiting, stomach cramps and diarrhoea (Bennett and Lancette, 1995;Martín et al, 2004). Apart from the above-mentioned organisms, mainly associated with contamination of traditional beverages, other organisms such as lactic acid bacteria, yeasts and moulds have been isolated in a number of traditional beers (Jespersen, 2003;Kutyauripo et al, 2009). In traditional fermented foods and beverages, lactic acid bacteria are mainly responsible for the inhibition of undesirable microorganisms (Tadesse et al, 2005;Kebede, 2007); while the main function of yeasts (Sacchromyes cerevisiae) is the formation of alcohols and other aroma compounds (Jespersen, 2003).…”

Section: Micro-organisms Associated With Indigenous Beermentioning

confidence: 99%

“…, 'chibuku' in Zimbabwe (Kutyauripo et al, 2009), 'bouza' in Egypt (Blandino et al, 2003) and 'tchoukoutou' in Benin (Nout, 2009). Other examples of indigenous traditional African beers are summarized in Table 1.…”

mentioning

confidence: 99%

Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

Shale¹,

Mukamugema²,

Lues³

et al. 2014

Afr. J. Food Sci.

View full text Add to dashboard Cite

“…It is brewed using advanced technologies, unlike traditional beers brewed in rural areas of Zimbabwe, Tanzania, Zambia, Ghana, Nigeria and other African countries . The beer is made from maize grits, sorghum, sorghum malt, barley malt, water, lactic acid and a top‐fermenting strain of the yeast Saccharomyces cerevisiae . The product is an opaque pinkish‐brown liquid containing suspended and dissolved solids (3.6% w/v), with an alcohol content of 3‐5%, a pH of 3‐4 and lactic acid levels around 0.5 g/L .…”

Section: Introductionmentioning

confidence: 99%

“…The beer is made from maize grits, sorghum, sorghum malt, barley malt, water, lactic acid and a top‐fermenting strain of the yeast Saccharomyces cerevisiae . The product is an opaque pinkish‐brown liquid containing suspended and dissolved solids (3.6% w/v), with an alcohol content of 3‐5%, a pH of 3‐4 and lactic acid levels around 0.5 g/L . Essentially, the process involves lactic acid fermentation as well as alcoholic fermentation (Fig ).…”

Section: Introductionmentioning

confidence: 99%

Process improvement of opaque beer (chibuku ) based on multivariate cumulative sum control chart

2017

View full text Add to dashboard Cite

The brewing process of opaque beer suffers of lack of sophisticated measurement and good hygienic practices. Breweries of opaque beer experience variation in viscosity and beer quality. This variation is due to inconsistency in the manufacturing process and inputs/ingredients used in the brewing process. In this paper, the opaque beer (chibuku) was monitored via a statistical approach, multivariate cumulative sum (MCUSUM) charting. Monitoring was focused on different processes: gelatinization, souring, mashing, pitching, fermentation and packaging. These involve highly correlated variables including temperature, pH, time, viscosity and alcohol content. The variables were monitored simultaneously by using MCUSUM control charts. The results show that the quality of opaque beer (chibuku) is compromised by lack of uniformity in parameter measurement during production. More thorough inspection during chibuku brewing is required to ensure the consistency of measurable quality variables and to improve taste, shelf life and organoleptic characteristics of the beer. Copyright © 2017 The Institute of Brewing & Distilling

show abstract

Investigation of shelf-life extension of sorghum beer (Chibuku) by removing the second conversion of malt

Cited by 29 publications

References 12 publications

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

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

Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

Process improvement of opaque beer (chibuku ) based on multivariate cumulative sum control chart

Contact Info

Product

Resources

About