Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures
Constant K. Attchelouwa,
Solange Aka-Gbézo,
Florent K. N’guessan,
Clémentine A. Kouakou,
Marcellin K. Djè
Affiliations
Constant K. Attchelouwa
Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast
Solange Aka-Gbézo
Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast
Florent K. N’guessan
Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast
Clémentine A. Kouakou
Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast
Marcellin K. Djè
Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast
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.
