✦ LIBER ✦

The microbiology of burukutu beer

✍ Scribed by Dr. S. I. Faparusi; M. O. Olofinboba; J. A. Ekundayo

Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 321 KB
Volume: 13
Category: Article
ISSN: 0233-111X
DOI: 10.1002/jobm.19730130705

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

The microorganisms involved in the three stages (viz: the malting stage, the fermentation of mash‐gari‐mixture, and the maturing stage) of burukutu beer production have been studied. It was found that both home and laboratory brewed beers resulted from the activities of the same microorganisms. The results also show that the bulk of the microorganisms involved in the various stages of production, with the exception of the maturing stage, originated from the contaminants of the sorghum grains. At the final stage of the beer production Acetobacter spp. and other spoilage microorganisms which can survive in a acid environment were the inhabitants.

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