Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Effect Of Traditional Starter Inoculation Rate On Sorghum Beer Quality, Theodore N'Dede Djeni
Effect Of Traditional Starter Inoculation Rate On Sorghum Beer Quality, Theodore N'Dede Djeni
Theodore N'Dede Djeni
In the way to determine, the effect of inoculation rate of traditional starter on sorghum beer quality, fermentations were initiated with different inoculation rates [0% (control), 0.5, 1, 1.5 and 2% (w vG1)] at 35°C. Then fermentation parameters such as utilization of sugars and production of CO , alcohol, organic acids and 2 yeast biomass were assayed during the process. At the beginning of the fermentation, sugar consumption rate increased with inoculation rate. But from 8 h of fermentation, all inoculated systems shown similar consumption rate and led to beers with the same sugar content. The lag phase in CO …