Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 22: 1312 - 1319. Published October 7, 2009.
Utilization of Lactobacillus fermentum and Saccharomyces cerevisiae as starter cultures in the production of ‘dolo’
Glover*^, R. L. K., Sawadogo- Lingani**, H., Diawara**, B., Jespersen*** L. and Jakobsen*** M.
*Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies (UDS), P.O.Box 24 Navrongo, Ghana; **Departement de Technologie Alimentaire (DTA), IRSAT-CNRST, Ouagadougou, Burkina Faso ; ***Department of Food Science, Faculty of Life Sciences, University of Copenhagen, DK-1958 Frederiksberg C, Denmark.
^Corresponding author e-mail: richkwame @yahoo.comABSTRACT
Objectives:The present study was carried out to evaluate the potential of representative strains of predominant 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.
Conclusions and applications of findings: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.
Key words: Lactobacillus fermentum, Saccharomyces cerevisiae, starter cultures, dolo
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