Low-cost dehydrated starter production: Protective effect of maize-based carrier materials and its application in a Cameroonian maize-based traditional fermented beverage (Sha'a)

Abstract

The objective of this work was to produce a dehydrated starter from Saccharomyces cerevisiae LT16 and Nakaseomyces delphensis LT80 and to evaluate its impact on the quality of Sha'a, a straw-colored or yellowish, milky, alcoholic or non-alcoholic beverage, made exclusively from maize For this purpose, a suspension of each strain was added to the carrier material (maize flour, husks and starch), dehydrated at 40 °C and then stored at 4 °C and room temperature, and the viability of the strains was assessed for 90 days. Sha'a was produced by both the pure and co-fermentation in which the kinetic parameters were determined. The consumers' appreciation was assessed. The highest viabilities after dehydration were 80.58 and 70.47 % for LT80 and LT16 respectively in maize flour. However, after 90 days, viability was higher in maize flour (68.60 % at 4 °C and 62.04 % at room temperature for LT80 and LT16 strains respectively). As a stress marker, only glutathione was positively correlated with viability. In addition, the fermentation efficiency were negatively affected by drying. The strain LT80 significantly (p < 0.05) increased the palatability of the Sha'a. Sha'a produced with LT80, LT80+LT16 starters and the back slope were “quite pleasant”. Therefore, the LT80, LT80+LT16 starters would be of interest to standardise, guarantee hygienic and sensory quality, and meet consumer demand.

Keywords

• Sha'a
• Saccharomyces cerevisiae
• Nakaseomyces delphensis
• Starter
• Carrier material
• Viability