Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples Collection and Storage Conditions
2.2. Enumeration of Microorganisms
2.3. Physico-Chemical Analysis
2.4. Organic Acids Identification
2.5. Volatile Compounds Analysis
2.6. Sensory Evaluation
2.7. Statistical Analysis
3. Results
3.1. Evolution of Microbial Count
3.2. Physico-Chemical Changes
3.3. Organics Acid Contents of the Beers
3.4. Evolution of Volatile Compounds
3.5. Sensory Quality of the Beers
3.6. Principal Components of Tchapalo during Storage
4. Discussion
5. Conclusions
Author Contributions
Conflicts of Interest
References
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A | Storage Time (Days) | ||||||
0 | 1 | 2 | 3 | 4 | |||
pH | 3.2 ± 0.1 a | 3.3 ± 0.1 a | 3.4 ± 0.2 a | 3.4 ± 0.2 a | 3.4 ± 0.1 a | ||
Total titratable acidity (%) | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a | ||
Total soluble solids (°Brix) | 9.7 ± 1.9 a | 8.0 ± 1.6 b | 7.8 ± 1.8 b | 7.5 ± 1.7 b | 7.3 ± 1.8 b | ||
B | Storage time (Days) | ||||||
0 | 1 | 2 | 3 | 4 | 5 | 6 | |
pH | 3.2 ± 0.1 a | 3.4 ± 0.1 a | 3.4 ± 0.1 a | 3.4 ± 0.1 a | 3.3 ± 0.1 a | 3.3 ± 0.2 a | 3.3 ± 0.2 a |
Total titratable acidity (%) | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a | 0.9 ± 0.1 a |
Total soluble solids (°Brix) | 9.7 ± 1.9 a | 9.6 ± 1.8 a | 9.5 ± 2.1 a | 9.6 ± 2.1 a | 9.5 ± 2.2 a | 9.4 ± 2.1 a | 9.3 ± 2.1 a |
A | Storage Time (Days) | ||||||
Compound Detected (mg/mL) | 0 | 1 | 2 | 3 | 4 | ||
Tannic acid | 0.20 ± 0.11 a | 0.22 ± 0.15 a | 0.20 ± 0.11 a | 0.19 ± 0.13 a | 0.18 ± 0.08 a | ||
Oxalic acid | 0.26 ± 0.04 a | 0.23 ± 0.06 a | 0.24 ± 0.09 a | 0.23 ± 0.15 a | 0.20 ± 0.05 a | ||
Tartaric acid | 1.83 ± 0.18 a | 1.34 ± 0.45 a | 0.97 ± 0.23 a | 0.77 ± 0.42 a | 0.81 ± 0.13 a | ||
Lactic acid | 72.76 ± 0.02 a | 79.11 ± 2.08 a | 64.42 ± 2.24 ab | 57.35 ± 2.44 b | 54.94 ± 1.86 b | ||
Citric acid | <0.001 | 0.31 ± 0.06 b | 0.37 ± 0.05 b | 0.31 ± 0.07 b | 0.32 ± 0.08 b | ||
Acetic acid | <0.001 | <0.001 | <0.001 | 1.26 ± 0.01 | <0.001 | ||
Total | 75.05 | 81.21 | 66.2 | 78.21 | 56.45 | ||
B | Storage time (Days) | ||||||
Compound detected (mg/mL) | 0 | 1 | 2 | 3 | 4 | 5 | 6 |
Tannic acid | 0.20 ± 0.11 a | 0.21 ± 0.15 a | 0.16 ± 0.08 a | 0.21 ± 0.13 a | 0.20 ± 0.11 a | 0.18 ± 0.09 a | 0.20 ± 0.11 a |
Oxalic acid | 0.26 ± 0.04 a | 0.24 ± 0.09 a | 0.20 ± 0.09 a | 0.24 ± 0.05 a | 0.24 ± 0.11 a | 0.25 ± 0.04 a | 0.27 ± 0.12 a |
Tartaric acid | 1.83 ± 0.18 a | 1.74 ± 0.79 a | 1.48 ± 0.60 a | 1.76 ± 0.40 a | 1.71 ± 0.84 a | 1.59 ± 0.41 a | 1.36 ± 0.68 a |
Lactic acid | 72.76 ± 1.90 a | 68.83 ± 2.12 a | 66.60 ± 3.20 a | 74.77 ± 1.17 a | 66.87 ± 1.17 a | 70.08 ± 2.29 a | 83.57 ± 3.17 a |
Total | 75.05 | 71.02 | 68.44 | 76.98 | 69.04 | 72.1 | 85.4 |
A | Storage Time (Days) | ||||||
Concentration (%) | 0 | 1 | 2 | 3 | 4 | ||
Ethanol | 4.57 ± 0.84 a | 5.04 ± 1.57 a | 5.62 ± 2.23 b | 5.1 ± 2.49 a | 4.86 ± 1.21 a | ||
2-Butanone | nd | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | nd | ||
1-Propanol | nd | nd | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | ||
B | Storage time (Days) | ||||||
Concentration (%) | 0 | 1 | 2 | 3 | 4 | 5 | 6 |
Ethanol | 4.57 ± 0.84 a | 3.86 ± 1.28 a | 4.36 ± 1.42 a | 4.15 ± 1.3 a | 3.63 ± 0.56 a | 4.21 ± 0.97 a | 3.91 ± 0.23 a |
2-Butanone | nd | 0.02 ± 0.01 a | nd | 0.02 ± 0.01 a | 0.02 ± 0.00 a | 0.02 ± 0.00 a | 0.03 ± 0.00 a |
1-Propanol | nd | 0.02 ± 0.00 | nd | nd | nd | nd | nd |
A | Storage Time (Days) | ||||||
Attributes | 1 | 2 | 3 | 4 | |||
Appearance | Fresh | 18 | 6.8 | 2.2 | 1.1 | ||
Marginal | 61.8 | 28.5 | 11.4 | 11.1 | |||
Spoiled | 20.6 | 64.7 | 86.4 | 97.8 | |||
Odor | Fresh | 13.6 | 6.8 | 3.3 | 1.1 | ||
Marginal | 52.4 | 24 | 12.5 | 3.3 | |||
Spoiled | 34 | 69.2 | 84.2 | 95.6 | |||
Taste | Fresh | 11.1 | 2.2 | 1.1 | 0 | ||
Marginal | 50 | 22.7 | 11.3 | 1.1 | |||
Spoiled | 38.9 | 75.1 | 87.6 | 98.9 | |||
B | Storage time (Days) | ||||||
Attributes | 1 | 2 | 3 | 4 | 5 | 6 | |
Appearance | Fresh | 28.8 | 13.6 | 2.2 | 2.2 | 3.3 | 0 |
Marginal | 45.5 | 40.1 | 22.5 | 14.7 | 7.8 | 0 | |
Spoiled | 25.7 | 46.3 | 75.3 | 83.1 | 88.9 | 100 | |
Odor | Fresh | 28.6 | 13.7 | 4.5 | 1.1 | 4.4 | 0 |
Marginal | 44.7 | 44.5 | 20.2 | 14.3 | 5.5 | 0 | |
Spoiled | 26.7 | 41.8 | 75.3 | 84.6 | 90.1 | 100 | |
Taste | Fresh | 19.2 | 11.3 | 5.6 | 4.5 | 2.2 | 0 |
Marginal | 52.8 | 34.1 | 19.2 | 9 | 2.2 | 0 | |
Spoiled | 28 | 54.6 | 75.2 | 86.5 | 95.6 | 100 |
A | F1 | F2 |
pH | 0.9956 | 0.0670 |
Total soluble solids | −0.9342 | −0.2012 |
Ethanol | 0.5491 | 0.8083 |
Tannic acid | −0.5865 | 0.6671 |
Oxalic acid | −0.7804 | 0.2879 |
Lactic acid | −0.8165 | 0.4439 |
Tartaric acid | −0.9938 | −0.0224 |
Citric acid | 0.8480 | 0.4574 |
1-Propanol | 0.8699 | −0.4126 |
2-Butanone | 0.2824 | 0.8104 |
B | F1 | F2 |
pH | 0.4939 | 0.0828 |
Total soluble solids | 0.0593 | −0.8778 |
Ethanol | −0.5380 | −0.6067 |
Tannic acid | 0.6213 | 0.1954 |
Oxalic acid | −0.0035 | 0.5693 |
Lactic acid | −0.1932 | 0.7198 |
Tartaric acid | 0.3361 | −0.6014 |
Fumaric acid | 0.0155 | 0.2402 |
1-Propanol | 0.9532 | −0.1439 |
2-Butanone | 0.3528 | 0.8907 |
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Attchelouwa, C.K.; Aka-Gbézo, S.; N’guessan, F.K.; Kouakou, C.A.; Djè, M.K. Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures. Beverages 2017, 3, 43. https://doi.org/10.3390/beverages3030043
Attchelouwa CK, Aka-Gbézo S, N’guessan FK, Kouakou CA, Djè MK. Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures. Beverages. 2017; 3(3):43. https://doi.org/10.3390/beverages3030043
Chicago/Turabian StyleAttchelouwa, Constant K., Solange Aka-Gbézo, Florent K. N’guessan, Clémentine A. Kouakou, and Marcellin K. Djè. 2017. "Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures" Beverages 3, no. 3: 43. https://doi.org/10.3390/beverages3030043