Microbiological and chemical processes associated with the production of burukutu a traditional beer in Ghana

Obiri-Danso K, . and Atter A, . and Amoa-Awua W. K, . Microbiological and chemical processes associated with the production of burukutu a traditional beer in Ghana. pp. 1769-1776. ISSN 22317546

Burukutu is the lesser known of two types of traditional sorghum beers produced in Ghana pito being more common. Burukutu production involves malting mashing souring and alcoholic fermentation. Microbiological and chemical changes which occur during souring and alcoholic fermentations were investigated through analysis of samples obtained from production sites. Lactic acid bacteria (LAB) responsible for the souring were Lb. fermentum (33.3) Lb. plantarum (25) Lb. acidopilus (16.7) Lc. lactis subsp. lactis (16.7) and Lb. brevis (8.3). Their activities resulted in a reduction in pH from 4.64 to 4.05 during a 6-7 h holding period. Souring also occurred concurrently with the alcoholic fermentation reducing the pH further to 2.88 and a final titratable acidity content of 0.82 . Saccharomyces cerevisiae was responsible for the final alcoholic fermentation which resulted in an alcohol yield of 4.47 in 120 h. When burukutu was challenged with about 105 CFU/ml of some enteric pathogens at the start of the alcoholic fermentation Salmonella typhimurium could no longer be detected at 16 h E. coli at 20 h Staphylococcus aureus at 36 h and Streptococcus faecalis at 40 h. All isolates of the dominant LAB Lb. fermentum also demonstrated antimicrobial activity against S. aureus E. coli and Salmonella typhimurium. This is the first detailed study of burukutu production in Ghana.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/10%20IFRJ%...

Abstract

Burukutu is the lesser known of two types of traditional sorghum beers produced in Ghana pito being more common. Burukutu production involves malting mashing souring and alcoholic fermentation. Microbiological and chemical changes which occur during souring and alcoholic fermentations were investigated through analysis of samples obtained from production sites. Lactic acid bacteria (LAB) responsible for the souring were Lb. fermentum (33.3) Lb. plantarum (25) Lb. acidopilus (16.7) Lc. lactis subsp. lactis (16.7) and Lb. brevis (8.3). Their activities resulted in a reduction in pH from 4.64 to 4.05 during a 6-7 h holding period. Souring also occurred concurrently with the alcoholic fermentation reducing the pH further to 2.88 and a final titratable acidity content of 0.82 . Saccharomyces cerevisiae was responsible for the final alcoholic fermentation which resulted in an alcohol yield of 4.47 in 120 h. When burukutu was challenged with about 105 CFU/ml of some enteric pathogens at the start of the alcoholic fermentation Salmonella typhimurium could no longer be detected at 16 h E. coli at 20 h Staphylococcus aureus at 36 h and Streptococcus faecalis at 40 h. All isolates of the dominant LAB Lb. fermentum also demonstrated antimicrobial activity against S. aureus E. coli and Salmonella typhimurium. This is the first detailed study of burukutu production in Ghana.

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Item Type:	Article
AGROVOC Term:	Beers
AGROVOC Term:	Sorghum bicolor
AGROVOC Term:	Lactic acid
AGROVOC Term:	Alcoholic fermentation
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Ghana
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21848

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