Ethanol effect on yeast strains isolated from tchapalo, a traditional sorghum beer from Côte d'Ivoire

Coulibaly, W. H.; Cot, M.; N'guessan, K. F.; Coulibaly, Ibourahema; Rigou, P.; Djè, K. M.

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Ethanol effect on yeast strains isolated from tchapalo, a traditional sorghum beer from Côte d'Ivoire

Coulibaly, W. H.; Cot, M.; N'guessan, K. F. et al.

2018 • In International Food Research Journal, 25 (2), p. 612-619

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Keywords :

Candida tropicalis; Ethanol effect; Saccharomyces cerevisiae; Sorghum beer; Starter cultures

Abstract :

[en] The general trend in sorghum beer production is now the use of starter culture to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we aimed to select strains of Saccharomyces cerevisiae and Candida tropicalis to use as starter culture based on their ability to face ethanol toxicity. All the strains exhibited a relatively high resistance up to 5% ethanol. At 7.5% ethanol, S. cerevisiae F12-7 and C. tropicalis C0-7 were the most resistant strains with viability rate of 80-97% after 24 h of incubation. These two strains showed also the highest unsaturated/saturated fatty acids ratios. Values increased from 68.86% to 80.30% and from 72.97 to 85.96% respectively for S. cerevisiae F12-7 and C. tropicalis C0-7 cultivated under 0% and 7.5% ethanol. The cellular neutral lipid composition differed markedly according to the yeast strains. With proportion of 36.73% for S. cerevisiae F12-7 and 78.75% for C. tropicalis C0-7, ergosterol was the most abundant neutral lipid founded in the strains membranes. In addition, phosphatidylethanolamine contents decreased with the increase of ethanol concentration in the culture medium on contrary to phosphatidylcholine contents. These two strains were so suggested as starter cultures for sorghum beer production. © All Rights Reserved.

Disciplines :

Food science

Author, co-author :

Coulibaly, W. H.; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801, Abidjan 02, Cote d'Ivoire, Institut National des Sciences Appliquées (INSA-Toulouse), Laboratoire d'Ingénierie des Systèmes Biologiques et Procédés, 135 Avenue de Rangueil, Toulouse cedex 4, 31077, France

Cot, M.; Institut National des Sciences Appliquées (INSA-Toulouse), Laboratoire d'Ingénierie des Systèmes Biologiques et Procédés, 135 Avenue de Rangueil, Toulouse cedex 4, 31077, France

N'guessan, K. F.; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801, Abidjan 02, Cote d'Ivoire

Coulibaly, Ibourahema ; Université de Liège - ULiège

Rigou, P.; INRA-SUPAGRO-Montpellier: Institut des Hautes études de la Vigne et du Vin, Plateau d'Analyses des Composés Volatils (PTV), 2 place Pierre Viala, Montpellier Cedex 02, 34060, France

Djè, K. M.; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801, Abidjan 02, Cote d'Ivoire

Language :

English

Title :

Ethanol effect on yeast strains isolated from tchapalo, a traditional sorghum beer from Côte d'Ivoire

Publication date :

2018

Journal title :

International Food Research Journal

ISSN :

1985-4668

eISSN :

2231-7546

Publisher :

Universiti Putra Malaysia

Volume :

Issue :

Pages :

612-619

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 22 October 2019

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