Volatile compounds of traditional sorghum beer (tchapalo) produced in C ôte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae

In this study, the bioflavor of traditional sorghum beer from C ôte d’Ivoire was investigated. The flavor profile of two beers fermented with wild yeasts and with pure culture ofSaccharomycescerevisiae respectively were studied. The main flavor components of the beer fermented by pure culture ofSaccharomycescerevisiae were different from those of the beer fermented with wild yeasts. The total level of esters and higher alcohols were (173.51 and 128.85  mg/L) respectively in the beer fermented with wild yeasts. These levels were significantly higher than those in the beer fermented with pure culture ofSaccharomycescerevisiae which were 13.08 and 78.26  mg/L for higher alcohols and esters respectively. On the other hand, the beer fermented with pure culture ofSaccharomycescerevisiae had an acid content higher than beer fermented with wild yeasts, i.e. 9.3  mg/L and 7.53 mg/L respectively.
Source: World Journal of Microbiology and Biotechnology - Category: Microbiology Source Type: research