@article{MAKHILLRJBS20094710947,
    title = {Predominant Lactic Acid Bacteria Involved in the Spontaneous Fermentation Step of Tchapalo Process, A Traditional Sorghum Beer of Cote D’ivoire},
    journal = {Research Journal of Biological Sciences},
    volume = {4},
    number = {7},
    pages = {789-795},
    year = {2009},
    issn = {1815-8846},
    doi = {rjbsci.2009.789.795},
    url = {https://makhillpublications.co/view-article.php?issn=1815-8846&doi=rjbsci.2009.789.795},
    author = {D.J.E. Koffi,A.K.A.,Nanga Yesse,Y.A.O. Kouadio and},
    keywords = {Spontaneous fermentation,lactic acid bacteria,mash,sour wort,traditional beer,tchapalo},
    abstract = {Fermented microflora involved in the spontaneous fermentation step of tchapalo processing was investigated. A total of 180 samples of the non fermented product (mash) and the fermented product (sour wort) were analysed by standard methods and Api 50 CH identification system. Difference in pH between mash (5.65) and sour wort (3.71) was significant (p<0.05). Lactic acid bacteria isolated in mash before fermentation belonged to the genus <I> Lactobacillus</I> (5.5x10<SUP>8</SUP> cfu mL<SUP>-1</SUP>), <I> Enterococcus</I> (9.8x10<SUP>7</SUP> cfu mL<SUP>-1</SUP>), <I>Pediococcus</I> (9.7x10<SUP>7</SUP> cfu mL<SUP>-1</SUP>) and<I> Leuconostoc</I> (5.8x10<SUP>7</SUP> cfu mL<SUP>-1</SUP>). During the spontaneous fermentation there was an increase of the load of <I>Lactobacillus</I>, which remained predominant in sour wort at the end of fermentation (89.6%). The load of other lactic acid bacteria and yeasts decreased and this evolution varied according to areas. Thus, this spontaneous fermentation was essentially governed by <I>Lactobacillus</I> strains. The physiological analysis of 114 <I>Lactobacilli</I> randomly selected revealed 25 different profiles indicating a diversity of <I>Lactobacillus</I> strains implicated in the spontaneous fermentation. Almost all profiles observed were specific to the studied area. Among the <I>Lactobacillus</I> isolates from physiological study, there were 82.5% heterofermentative strains including <I>Lactobacillus fermentum</I>, <I>Lactobacillus cellobiosus</I>, <I>Lactobacillus brevis</I>, <I>Lactobacillus coprophilus</I> and 17.5% homofermentative strains including <I>Lactobacillus plantarum</I>.}
    }