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.