American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.6, No.1, Mar. 2020, Pub. Date: Feb. 20, 2020
Use of Lactic Acid Bacteria as Starter Cultures in the Production of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire
Pages: 23-31 Views: 203 Downloads: 108
Authors
[01] Marcellin Brou Tano, Food Biotechnology and Microbiology Laboratory, Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire.
[02] Solange Aka-Gbezo, Food Biotechnology and Microbiology Laboratory, Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire; Swiss Center for Scientific Research, Laboratory of Microbiology, Abidjan, Côte d’Ivoire.
[03] Constant Kouadio Attchelouwa, Food Biotechnology and Microbiology Laboratory, Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire.
[04] Marina Koussémon, Food Biotechnology and Microbiology Laboratory, Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire.
Abstract
Tchapalo is an alcoholic sorghum beverage traditionally produced by spontaneous fermentation and its quality and safety are not guarantee because non-desirable flora can grow in the final product. Thus, use of pure starter cultures is necessary. This study evaluated the potential as a starter of six lactic acid bacteria strains isolated during the spontaneous fermentation in the production of tchapalo. Titratable acidity, pH, Total soluble solids, organic acids, sugars and antibacterial activity were determined. Titratable acidity, pH, Total soluble solids of wort were similar in spontaneous fermentation and fermentation with single lactic acid bacteria starter culture. However, differences were observed in organic acids production and the use of sugars. The lactic acid, the main organic acid, showed the largest amount in spontaneously fermented wort (1.92 mg/mL) followed by single culture fermented wort with the three Lactobacillus fermentum strains and Pediococcus acidilactici S7 (between 1.51 to 1.75 mg/mL). Acetic acid was detected in fermentations with Lb. fermentum strains and in spontaneous fermentation. Pediococcus pentosaceus S5 and Lb. fermentum S42 possessed a superior ability to use sugars. The low presence of acidic compounds (lactic and acetic acids) characterized tchapalo produced from fermented wort with P. acidilactici strains. From the examined antibacterial activity against pathogenic strains of tchapalo produced with single culture fermented wort, the absence of inhibiting capability against S. typhi was revealed. The six lactic acid bacteria strains could be regarded as a potential starter for tchapalo fermentation.
Keywords
Tchapalo, Starter, Lactic Acid Bacteria, Wort, Antibacterial Activity
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