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The microbiology of burukutu beer
Author(s) -
Faparusi S. I.,
Olofinboba M. O.,
Ekundayo J. A.
Publication year - 1973
Publication title -
zeitschrift für allgemeine mikrobiologie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0044-2208
DOI - 10.1002/jobm.19730130705
Subject(s) - microorganism , food science , acetobacter , fermentation , food spoilage , biology , sorghum , bacteria , agronomy , genetics
The microorganisms involved in the three stages (viz: the malting stage, the fermentation of mash‐gari‐mixture, and the maturing stage) of burukutu beer production have been studied. It was found that both home and laboratory brewed beers resulted from the activities of the same microorganisms. The results also show that the bulk of the microorganisms involved in the various stages of production, with the exception of the maturing stage, originated from the contaminants of the sorghum grains. At the final stage of the beer production Acetobacter spp . and other spoilage microorganisms which can survive in a acid environment were the inhabitants.