Fermentation Of Sorghum Using Yeast (Saccharomyces Cerevisiae) As A Starter Culture For Burukutu Production
ABSTRACT
The traditional method of
burukutu production involves mailing, mashing addition of an adjunct,
fermentation of sorghum using an old brew as a starter culture for 4 hours,
pasteurization by boiling and maturation. The use of Saccharomyces cerevisiac
as a starter culture in burukutu production was compared with the traditional
method of brewing burukutu. The microorganisms associated with the traditional
method include Staphylococcus species, Streptococcus species, Enlerobacter
specie, candida species. Aspergillus species and Saccharomyces species. The
titratable acidity were gradually increasing from 0.20 to 0.36M for old brew
and 0.21 to 0.38M for yeast only. The pH decrease as fermentation proceeds from
5.86 to 3.67 for old brew and from 5.91 to 3.57 for yeast only at room
temperature. The percentage of reducing sugar and specific gravity decrease
with increase in fermentation period. The fermentation rate was higher for the
case of inoculating with Saccharomyces cerevisiae compared with inoculating
with old brew. The percentage alcohol of both samples were gradually increasing
as the fermentation proceeds but higher in the sample inoculated with
Saccharomyces cerevisiae after 48 hours with 0. 14%. The effect of nutritional
contents, shelf life and other qualities of burukutu beer needs to be
investigated.
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IHEAZO, O (2021). Fermentation Of Sorghum Using Yeast (Saccharomyces Cerevisiae) As A Starter Culture For Burukutu Production. Mouau.afribary.org: Retrieved Nov 16, 2024, from https://repository.mouau.edu.ng/work/view/fermentation-of-sorghum-using-yeast-saccharomyces-cerevisiae-as-a-starter-culture-for-burukutu-production-7-2
ONYEKACHUKWU, IHEAZO. "Fermentation Of Sorghum Using Yeast (Saccharomyces Cerevisiae) As A Starter Culture For Burukutu Production" Mouau.afribary.org. Mouau.afribary.org, 07 Jul. 2021, https://repository.mouau.edu.ng/work/view/fermentation-of-sorghum-using-yeast-saccharomyces-cerevisiae-as-a-starter-culture-for-burukutu-production-7-2. Accessed 16 Nov. 2024.
ONYEKACHUKWU, IHEAZO. "Fermentation Of Sorghum Using Yeast (Saccharomyces Cerevisiae) As A Starter Culture For Burukutu Production". Mouau.afribary.org, Mouau.afribary.org, 07 Jul. 2021. Web. 16 Nov. 2024. < https://repository.mouau.edu.ng/work/view/fermentation-of-sorghum-using-yeast-saccharomyces-cerevisiae-as-a-starter-culture-for-burukutu-production-7-2 >.
ONYEKACHUKWU, IHEAZO. "Fermentation Of Sorghum Using Yeast (Saccharomyces Cerevisiae) As A Starter Culture For Burukutu Production" Mouau.afribary.org (2021). Accessed 16 Nov. 2024. https://repository.mouau.edu.ng/work/view/fermentation-of-sorghum-using-yeast-saccharomyces-cerevisiae-as-a-starter-culture-for-burukutu-production-7-2