Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'. / Glover, R.L.K.; Sawadogo-Lingani, H.; Diawara, B.; Jespersen, Lene; Jakobsen, Mogens.

In: Journal of Applied Biosciences, Vol. 22, 2009, p. 1312-1319.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Glover, RLK, Sawadogo-Lingani, H, Diawara, B, Jespersen, L & Jakobsen, M 2009, 'Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'', Journal of Applied Biosciences, vol. 22, pp. 1312-1319.

APA

Glover, R. L. K., Sawadogo-Lingani, H., Diawara, B., Jespersen, L., & Jakobsen, M. (2009). Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'. Journal of Applied Biosciences, 22, 1312-1319.

Vancouver

Glover RLK, Sawadogo-Lingani H, Diawara B, Jespersen L, Jakobsen M. Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'. Journal of Applied Biosciences. 2009;22:1312-1319.

Author

Glover, R.L.K. ; Sawadogo-Lingani, H. ; Diawara, B. ; Jespersen, Lene ; Jakobsen, Mogens. / Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'. In: Journal of Applied Biosciences. 2009 ; Vol. 22. pp. 1312-1319.

Bibtex

@article{ed5abf70d28e11dea1f3000ea68e967b,
title = "Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'",
abstract = "Objective:  The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of dolo (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Methodology and results: Two strains each of Lactobacillus fermentum and Saccharomyces cerevisiae from previous studies (Sawadogo- Lingani et al., 2007; Glover et al., 2005) were used as starter cultures in producing dolo both under laboratory conditions, and in the field (pilot plant). pH, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. Dolo produced from starter combinations of one strain of L. fermentum and both S. cerevisiae strains had taste and aroma that did not differ significantly from the commercial product, while single isolate combinations gave better mouth feel.The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Two strains each of and from previous studies (Sawadogo- Lingani 2007; Glover ., 2005) were used as starter cultures in producing both under laboratory conditions, and in the field (pilot plant). pH, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. produced from starter combinations of one strain of and both strains had taste and aroma that did not differ significantly from the commercial product, while single isolate combinations gave better mouth feel. Conclusions and applications of findings: Single-strain and double-strain combinations of lactic acid Single-strain and double-strain combinations of lactic acid bacteria (LAB) and yeast starter cultures could be used successfully to produce dolo of different quality indices. Combinations of either LAB strain with one yeast strain (AC17) produced dolo that was more comparable to the commercial product than combinations with the other yeast strain (TK25). LAB strain ZN4.1 in combination with yeast strain AC17 gave better dolo in all attributes evaluated. On the whole, dolo produced with double-strain combinations of LAB and yeast under laboratory conditions possessed consistent organoleptic quality and stability comparable to the commercial product. Varied combinations of these starters should be investigated in order to determine a suitable combination for producing dolo possessing all the desired organoleptic qualities and consistency.",
author = "R.L.K. Glover and H. Sawadogo-Lingani and B. Diawara and Lene Jespersen and Mogens Jakobsen",
year = "2009",
language = "English",
volume = "22",
pages = "1312--1319",
journal = "Journal of Applied Biosciences",
issn = "1997-5902",
publisher = "FaCT Limited * Biosciences Unit",

}

RIS

TY - JOUR

T1 - Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'

AU - Glover, R.L.K.

AU - Sawadogo-Lingani, H.

AU - Diawara, B.

AU - Jespersen, Lene

AU - Jakobsen, Mogens

PY - 2009

Y1 - 2009

N2 - Objective:  The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of dolo (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Methodology and results: Two strains each of Lactobacillus fermentum and Saccharomyces cerevisiae from previous studies (Sawadogo- Lingani et al., 2007; Glover et al., 2005) were used as starter cultures in producing dolo both under laboratory conditions, and in the field (pilot plant). pH, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. Dolo produced from starter combinations of one strain of L. fermentum and both S. cerevisiae strains had taste and aroma that did not differ significantly from the commercial product, while single isolate combinations gave better mouth feel.The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Two strains each of and from previous studies (Sawadogo- Lingani 2007; Glover ., 2005) were used as starter cultures in producing both under laboratory conditions, and in the field (pilot plant). pH, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. produced from starter combinations of one strain of and both strains had taste and aroma that did not differ significantly from the commercial product, while single isolate combinations gave better mouth feel. Conclusions and applications of findings: Single-strain and double-strain combinations of lactic acid Single-strain and double-strain combinations of lactic acid bacteria (LAB) and yeast starter cultures could be used successfully to produce dolo of different quality indices. Combinations of either LAB strain with one yeast strain (AC17) produced dolo that was more comparable to the commercial product than combinations with the other yeast strain (TK25). LAB strain ZN4.1 in combination with yeast strain AC17 gave better dolo in all attributes evaluated. On the whole, dolo produced with double-strain combinations of LAB and yeast under laboratory conditions possessed consistent organoleptic quality and stability comparable to the commercial product. Varied combinations of these starters should be investigated in order to determine a suitable combination for producing dolo possessing all the desired organoleptic qualities and consistency.

AB - Objective:  The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of dolo (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Methodology and results: Two strains each of Lactobacillus fermentum and Saccharomyces cerevisiae from previous studies (Sawadogo- Lingani et al., 2007; Glover et al., 2005) were used as starter cultures in producing dolo both under laboratory conditions, and in the field (pilot plant). pH, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. Dolo produced from starter combinations of one strain of L. fermentum and both S. cerevisiae strains had taste and aroma that did not differ significantly from the commercial product, while single isolate combinations gave better mouth feel.The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Two strains each of and from previous studies (Sawadogo- Lingani 2007; Glover ., 2005) were used as starter cultures in producing both under laboratory conditions, and in the field (pilot plant). pH, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. produced from starter combinations of one strain of and both strains had taste and aroma that did not differ significantly from the commercial product, while single isolate combinations gave better mouth feel. Conclusions and applications of findings: Single-strain and double-strain combinations of lactic acid Single-strain and double-strain combinations of lactic acid bacteria (LAB) and yeast starter cultures could be used successfully to produce dolo of different quality indices. Combinations of either LAB strain with one yeast strain (AC17) produced dolo that was more comparable to the commercial product than combinations with the other yeast strain (TK25). LAB strain ZN4.1 in combination with yeast strain AC17 gave better dolo in all attributes evaluated. On the whole, dolo produced with double-strain combinations of LAB and yeast under laboratory conditions possessed consistent organoleptic quality and stability comparable to the commercial product. Varied combinations of these starters should be investigated in order to determine a suitable combination for producing dolo possessing all the desired organoleptic qualities and consistency.

M3 - Journal article

VL - 22

SP - 1312

EP - 1319

JO - Journal of Applied Biosciences

JF - Journal of Applied Biosciences

SN - 1997-5902

ER -

ID: 15863204