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Beverages 2016, 2(4), 35; doi:10.3390/beverages2040035

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

1
Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast
2
Laboratoire d’Ingénierie des Systèmes Biologiques et Procédés, Institut National des Sciences Appliquées (INSA-Toulouse), 135 Avenue de Rangueil, 31077 Toulouse CEDEX 4, France
3
Laboratoire de Microbiologie, Biologie Industrielle et de Biotechnologie (LMBIB), Unité de Formation et de Recherche en Agroforesterie (UFR-AgroFor), Université Jean Lorougnon Guédé, 12 BP V 25 Daloa 12, Ivory Coast
4
Plateau d’Analyses des Composés Volatils (PTV), Institut des Hautes Études de la Vigne et du Vin, INRA-SUPAGRO Montpellier, 2 Place Pierre Viala, 34060 Montpellier CEDEX 02, France
*
Author to whom correspondence should be addressed.
Academic Editor: Ombretta Marconi
Received: 13 September 2016 / Revised: 27 October 2016 / Accepted: 19 November 2016 / Published: 9 December 2016
(This article belongs to the Special Issue Beer)
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Abstract

The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we evaluated the capacity of S. cerevisiae and C. tropicalis to produce sorghum beer as freeze-dried starter in mixed or pure cultures. Beers produced with mixed freeze-dried cultures of S. cerevisiae F12-7 and C. tropicalis C0-7 showed residual sugars and ethanol contents similar to beers obtained with S. cerevisiae F12-7 pure culture, but the total sum of organic acids analyzed was the highest with the mixed culture (15.71 g/L). Higher alcohols were quantitatively the largest group of volatile compounds detected in beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that plays an important role in beer flavor, was highly produced with the mixed culture (10,174.8 µg/L) than with the pure culture (8749.9 µg/L). View Full-Text
Keywords: mixed starter; Saccharomyces cerevisiae; Candida tropicalis; volatile compounds; sorghum beer mixed starter; Saccharomyces cerevisiae; Candida tropicalis; volatile compounds; sorghum beer
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MDPI and ACS Style

Coulibaly, W.H.; N’guessan, K.F.; Coulibaly, I.; Cot, M.; Rigou, P.; Djè, K.M. Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire. Beverages 2016, 2, 35.

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