The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer
2007
Sawadogo-Lingani, H. | Lei, V. | Diawara, B. | Nielsen, D.S. | Møller, P.L. | Traoré, A.S. | Jakobsen, M.
To quantify and identify the predominant lactic acid bacteria (LAB) in dolo and pito wort processing, and to examine their biodiversity at strain level. The processing of dolo and pito wort was studied at four production sites in Burkina Faso and Ghana. The succession of dominant micro-organisms, pH and titratable acidity were determined from sorghum malt through mashing and acidification to final wort. In the sorghum malt and during mashing, the LAB counts were 5·7-7·5 log CFU g⁻¹. Similar levels of yeasts and gram-negative, catalase-positive bacteria were observed. These levels decreased to 3·7-4·5 log CFU g⁻¹ and Lact. fermentum was found to be the dominant LAB species throughout the entire process to final dolo and pito wort, including the acidification. Lact. delbrueckii ssp. delbrueckii, Lact. delbrueckii ssp. bulgaricus and P. acidilactici occurred in low numbers. At strain level, a high diversity based on PFGE-RFLP was observed for Lact. fermentum within and between sites. This study for the first time gives details of the involvement of LAB in the production of dolo and pito wort, for West African traditional sorghum beer production. One species, Lact. fermentum was predominant throughout the process, and seems to harbour potential starter cultures to be selected according to technological characteristics determined at strain level.
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