Abstract: In the way to determine, the effect of inoculation rate of traditional starter on sorghum beer quality, fermentations were initiated with different inoculation rates [0% (control), 0.5, 1, 1.5 and 2% (w v 1)] at 35ï¿½C. Then fermentation parameters such as utilization of sugars and production of CO2, alcohol, organic acids and yeast biomass were assayed during the process. At the beginning of the fermentation, sugar consumption rate increased with inoculation rate. But from 8 h of fermentation, all inoculated systems shown similar consumption rate and led to beers with the same sugar content. The lag phase in CO2 production was shorter at high inoculation rate and the maximal production speed was reached at the same time for fermentation systems with 1, 1.5 and 2% (w v 1) inoculum. Moreover, ethanol contents from 8 h of fermentation were not significantly different except in the control system. Maximum yeast populations were similar in the inoculated systems but they were reached at different times. Among organic acids which contribute to the organoleptic quality, only tartaric and citric acids were influenced by inoculation rate.
Kouadio Florent Nï¿½Guessan , Solange Aka , Nï¿½Dede Theodore Djeni and Koffi Marcellin Dje , 2008. Effect of Traditional Starter Inoculation Rate on Sorghum Beer Quality. Journal of Food Technology, 6: 271-277.