10Sep 2017


  • Laboratoire de Biocatalyse et des Bioproc?d?s de l?Universit? Nangui Abrogoua (Abidjan, C?te d?Ivoire), 02 BP 801 Abidjan 02, C?te d?Ivoire.
  • Centre National de Recherche Agronomiques, KM17 Route de Dabou, 01 BP 1740 Abidjan 01 (C?te d\'Ivoire).
  • Laboratoire de Biotechnologie et de Microbiologie des Aliments de l?Universit? Nangui Abrogoua (Abidjan, C?te d?Ivoire), 02 BP 801 Abidjan 02, C?te d?Ivoire.
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In the way to found the best starter cultures for sorghum beer production, three yeast strains [one Issatchenkia orientalis (L1) and two Candida tropicalis (L2 and L6)] isolated from the digestive tract of termite Macrotermes subhyalinus were tested in pure culture and co-culture (L1-L2, L1-L6, L2-L6 and L1-L2-L6) in the production of sorghum beer. The effect of initial pH on the growth and acidifying power, the ability to grow in the presence of ethanol, the evolution of biomass and the physicochemical properties of the beers produced were determined. The results showed that all the starters had the ability to grow at acid (3; 4; 5.5), neutral (7) as basic (9) pH conditions but the highest growth varied with the culture medium initial pH. They had an acidifying capacity which was better expressed when the initial pH was greater than 5. The starter L1 was the best acidifying starter at all initial pH with values of 0.4, 1.3, 2.6 and 4.1, respectively at pH 4, 5.5, 7 and 9. Their growth was not completely inhibited by the ethanol up to 7.5% but the starter which better face to ethanol toxicity varied according to incubation time. These starters had the capacity to grow in sorghum sweet wort and fermented it at temperatures of 30?C, 35?C and 40?C. The principal component analysis revealed that the beers obtained at 30?C and 35?C with starters L2-L6, L1-L2-L6 on one hand and L1-L2, L1-L6, L2 on the other hand had similar characteristics.

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[Philom?ne Zran, Thierry D?zay Yoro, Souma?la Dabonn? and Kouadio Florent N?Guessan. (2017); EVALUATION OF THE CHARACTERISTICS OF YEAST SPECIES ISOLATED FROM THE TERMITE MACROTERMES SUBHYALINUS AND THEIR POTENTIAL TO PRODUCE SORGHUM BEER. Int. J. of Adv. Res. 5 (9). 46-59] (ISSN 2320-5407). www.journalijar.com

Kouadio Florent N\\\'GUESSAN
Laboratoire de Biotechnologie et de Microbiologie des Aliments de l’Université Nangui Abrogoua, UFR-STA, Abidjan, Côte d’Ivoire


Article DOI: 10.21474/IJAR01/5299       DOI URL: http://dx.doi.org/10.21474/IJAR01/5299

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