Stabilization and preservation of probiotic properties of the traditional starter of African opaque sorghum beers

Simple item page
AuteurKAYODE, ADECHOLA PIERRE POLYCARPE
AuteurDEH, DELORIS C
AuteurBABA MOUSSA, LAMINE SAID
AuteurKOTCHONI, SIMEON O
AuteurHOUNHOUIGNAN, DJIDJOHO JOSEPH
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2012
ResumeThis present study assessed the impact of drying process parameters, that is temperature and drying duration, on the dry matter content, pH, titratable acidity, yeasts and lactic acid bacteria content of granule starter of African opaque sorghum beer. Probiotic properties of the dry starter were tested. The aim was to establish levels of temperature and duration of drying that lead to a longer shelf life and optimum activity of the starter. Results show that the drying temperature has significant effects on the titratable acidity, yeasts and lactic acid bacteria contents of the granule starter while the level of dry matter was significantly affected by both temperature and duration of drying. The optimal drying conditions providing a stable granule starter with optimum viability of lactic acid bacteria and yeasts were established to 43°C and 24 h. Both wet and dried starters showed inhibitory effect on the meticillin resistant Staphylococcus aureus.
DOI10.5897/AJB11.3231
Autre identifiantBECDB-1489
URIhttps://dspace.uac.bj/handle/123456789/1632
Languefr
Fait partie deAfrican journal of Biotechnology
SujetSorghum
Sujetopaque beer
Sujetstarter
Sujetyeats
SujetProbiotic
SujetResponse Surface Methodology
TitreStabilization and preservation of probiotic properties of the traditional starter of African opaque sorghum beers
TypeArticle

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
a7a3c95ec7db95521602c7885e30c1a4.pdf
Size:
357.46 KB
Format:
Adobe Portable Document Format
Download

Collections

Articles