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AMELIORATION DE LA TECHNOLOGIE DE FABRICATION DE LA BIERE A BASE DE MATIERES AMYLACEES LOCALES : UTILISATION COMBINEE DU SORGHO (SORGHUM BICOLOR) ET DE LA BANANE (MUSA ACUMINATA)

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Author(s): E. DAHOUENON-AHOUSSI | R. G. DEGNON | E. S. ADJOU | V. ATODJINOU | D. C.K. SOHOUNHLOUE

Journal: REMISE : Revue de Microbiologie Industrielle Sanitaire et Environnementale
ISSN 2028-0351

Volume: 6;
Issue: 1;
Start page: 67;
Date: 2012;
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Keywords: sorghum | banana | fermentation | hygienic quality | beer

ABSTRACT
This study focused on the manufacturing technology of beer by using raw materials from local origin such as sorghum and banana. Two technological processes were developed: production by the controlled fermentation at a temperature of 12 °C and 25 °C. Results showed that the fermentation at 25 °C caused a considerable decrease in the pH and density, with increased rates of alcohol that reaches 4.86% vol. after 7 days of fermentation. However, at 12 °C, the pH changes very little with an alcohol content of 3.37% vol. The finished product (beer) retains a brown color, a significant nutritional quality and flavor characteristic of the fruit. The microbiological analysis didn‟t indicate the presence of pathogens or germs that cause alteration of beer quality.
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