West African Sorghum Beer Fermented with Lactobacillus Delbrueckii and Saccharomyces Cerevisiae: Fermentation By-Products C

Research article Received: 28 January 2018 Revised: 29 January 2019 Accepted: 3 February 2019 Published online in Wiley Online Library: 23 June 2019 (wileyonlinelibrary.com) DOI 10.1002/jib.562 West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by-products C. Djameh,1*W.O.Ellis,1 I. Oduro,1 F.K. Saalia,2 K. Haslbeck3 and G.A. Komlaga1 Physicochemical quality parameters and volatile fermentation by-products were determined in West African sour sorghum beer (pito) fermented with pure cultures of Lactobacillus delbrueckii and Saccharomyces cerevisiae compared with pito prepared by traditional spontaneous fermentation. Levels of by-products were also compared with those found in similar beer types. Similar levels of apparent extract, alcohol, pH, lactic acid and bitterness were obtained for pure culture and traditional fermentations, although differences were observed in colour and turbidity. Significant statistical differences were obtained for all of the volatile aroma compounds analysed. The pure culture approach resulted in a higher level of total volatile compounds (353 mg/L) of which higher alcohols accounted for 88%, predominately n-propanol. The traditional approach had total volatiles of 229 mg/L with 86% higher alcohols but with iso-amyl alcohol predominating. Ester levels were low in the pure culture beer but with a relatively high level of acetaldehyde. Fermenting pito with pure cultures yielded a product with similar physicochemical quality as traditional pito but with a suggestion of a more pronounced aroma whose impact on the overall product quality will require consumer ac- ceptance and sensory evaluation. © 2019 The Institute of Brewing & Distilling Keywords: pito; sorghum beer; starter culture; physico-chemical analysis; volatile fermentation by-products; product quality Introduction altered flavour and poor acceptability. Demuyakor and Ohta (7) reported differences in sensory characteristics of pito brewed with Pito is a popular traditional sour sorghum beer widely consumed in various starter cultures of microorganisms isolated from pito and Ghana and elsewhere in West Africa. In addition to pito, it is known traditionally brewed pito. They also observed that improvements as dolo (Burkina Faso, Niger and Mali) and chapalo (Ivory Coast, in traditional processing can lead to changes in product quality. In- Togo and Benin). It is sold and drunk while still fermenting and is dustrial production of pito calls for the use of stable commercial considered a refreshing drink. Pito brewing is a major income starter cultures. In this study, to assess the possibility of product generating activity. It is produced from local sorghum cultivated quality being altered using commercial starter cultures, two pa- by subsistence farmers and has economic potential for industrial rameters that influence beer quality and flavour perception were commercialisation (1). However, the production process is uncon- monitored. Accordingly, physicochemical parameters and volatile trolled and unpredictable, resulting in inconsistent product quality by-products of pito fermented with pure commercial cultures of that undermines industrial production. Lactobacillus delbrueckii and Saccharomyces cerevisiae were com- There are two fermentations involved in the production of pito, pared with those of pito fermented spontaneously with mixed a lactic acid fermentation followed by an alcoholic fermentation. microflora. The lactic acid fermentation which is responsible for the sour taste Physical and chemical analyses of beers involve measurement is performed spontaneously by microflora on the sorghum from of analytical parameters which can be conveniently measured in the field and from the brewing environment. The alcoholic fer- quality assurance (8). They are used to define the requirements mentation is carried out by numerous types of yeasts and other of regulatory bodies and generally provide an assessment of the microflora introduced through back-slopping inoculation. Various fermentation performance and an indication of the quality of the studies have been carried out with the application of starter cultures of lactic acid bacteria and yeasts isolated from the drink to control the process and achieve product consistency. However, matching or improving the quality of the traditionally brewed pito * Correspondence to: Clement Djameh, Kwame Nkrumah University of Science has been challenging for several reasons. Traditional or natural fer- and Technology. Department of Food Science and Technology. Kumasi, Ghana. E-mail: [email protected] mentation methods initiated by endogenous flora, yield products that have unique or particular quality attributes (2). Starter cultures 1 Department of Food Science and Technology, Kwame Nkrumah University of for indigenous fermented foods and beverages need to be iso- Science and Technology, Kumasi, Ghana lated from the products so as to facilitate their adaptation to the 2 Department of Food Process Engineering, University of Ghana, Accra, Ghana medium (1,3–5). According to Jimoh et al.,(6) when indigenous traditional technologies are adopted for industrial application, the 3 Research Center Weihenstephan for Brewing and Food Quality, Technical Uni- 326 methods of preparation are altered and this leads to a product of versity of Munich, Freising, Germany J. Inst. Brew. 2019;125:326–332 © 2019 The Institute of Brewing & Distilling Fermentation by-products of sorghum beer, pito product. The values of these parameters are specific to the beer cooled to 24°C and pitched with 15 g of dried Anchor Brewer’s type and are influenced by the nature of the raw material and pro- Yeast (S. cerevisiae from Rymco (Pty) Ltd, South Africa) for fermen- cessing method. In the process of beer production, sugars in the tation at a controlled temperature of 24°C. wort are fermented to ethanol and carbon dioxide. This also results in the formation of fermentation by-products which impact on the taste, aroma and other characteristic properties of the beer (9). This study involves the assessment of pure cultures for the de- Analysis velopment of a controlled process supporting the possible industrial production of pito with quality comparable with that of the Physicochemical analysis traditional product. Samples (400 mL) of pito fermented with pure cultures and spontaneously were cooled to 20°C and degassed by transferring into Materials and methods 1 L Erlenmeyer flasks and shaking. The decarbonated sample was clarified by filtering through Whatman no.12 fluted filter pa- Preparation of samples per. The temperature of the filtrate was adjusted to 20°C and specific gravity (°P) determined using an Anton Paar DMA 4500 M. For The pito samples were brewed with 10 kg of sorghum malt pre- turbidity measurement, the sample was unfiltered and measure- pared using the malting process described by Djameh et al. (10) ment carried out with a Hanna turbidity meter model H193703- from kadaga red sorghum, a variety commonly used in brewing 11 according to the procedure described in Analytica EBC (11).Lac- pito in Ghana. The malt was milled together with the rootlets tic acid was measured as described previously (9). Colour was mea- and shoots in a hammer mill fitted with 0.4 mm sieve and mashed sured by a spectrophotometric method (11). The analyses were in with 45 L of water at ambient temperature (28–32°C) in a 50 L triplicate and mean values are reported. stainless steel vessel. The mash was left to sediment but without the addition of pounded clarifying barks employed in larger-scale preparation. The clear supernatant was decanted after 60 min and retained for subsequent conversion of starch in the residual thick Volatile fermentation by-products mash, which was first gelatinised by boiling. The thick residual mash was boiled for 30 min and then recombined with the super- Samples of pito fermented with pure cultures and the traditional natant. The temperature was adjusted to 62°C, held for 60 min and process were transferred to 330 mL bottles and pasteurised at raised to 72°C for saccharification. After starch conversion the 62°C for 25 min. The determination of volatile aroma compounds mash was divided into two portions of 20 L for fermentation with was carried out according to the headspace method for fermenta- the traditional pito process and with pure commercial starter tion by-products (12). cultures. Three bottles of starter culture pito and three bottles of traditional pito were analysed as fresh samples and then again after – Traditional pito fermentation four weeks of storage at 28 30°C to assess the stability of the fermentation by-products. The samples were analysed using a Perkin The portion of saccharified mash for the traditional pito was left to Elmer Clarus 580 gas chromatograph GC-FID system with a flame undergo spontaneous lactic acid fermentation at ambient temper- ionisation detector, a Turbo Matrix 40 (HS) autosampler (2 mL ature (28–32°C). After achieving the typical sour point of the tradi- sample in a 20 mL vial) and an INNOWAX column (dimension tional pito process (pH 4.25, 0.33% lactic acid), the mash was 60 m long, 0.25 mm i.d. and 0.5 μm thickness). The carrier gas filtered through a fine mesh nylon filter cloth. The pH was mea- was helium 5.0 ECD quality split 20 mL/min. Vials containing the sured with a Hanna digital pH meter (H198190, Hanna Instruments, samples were equilibrated to 60°C for 25 min. One minute after in- USA) according to the manufacturer’s instructions. Lactic acid was jection at 50°C the temperature was increased at 7°C/min to 85°C. measured as described by Kunze (9). The filtrate (wort) was boiled The internal standard was p-cymene and the software was for 90 min and cooled to ambient temperature then left for TotalChrom. The concentration of compounds was calculated 120 min to sediment and clarify. The clarified wort (15 L) was trans- from calibration curves created from peak areas of compounds ferred to a 20 L glass fermenting vessel and 15 g of harvested dried and internal standards.

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