The use of starter cultures to produce ‘Pito’, a Nigerian fermented alcoholic beverage

被引：0
|
作者：
M.U. Orji
T.I. Mbata
G.N. Aniche
I. Ahonkhai
机构：
[1] Nnamdi Azikiwe University,Department of Applied Microbiology and Brewing
来源：
World Journal of Microbiology and Biotechnology | 2003年 / 19卷
关键词：
Alcoholic; beverage; fermented; Pito; starter cultures;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
‘Pito’ a traditional Nigerian alcoholic beverage was brewed in the laboratory with pure cultures of Lactobacillus plantarum in combination with Saccharomyces cerevisiae and Pediococcus halophilus in combination with Candida tropicalis isolated from a local brew. The pH, colour, titrable acidity, alcohol content, specific gravity, taste and flavour of ‘Pito’ produced by this method compared favourably with that produced by the traditional method. The method achieved a reduced fermentation time and an improved production process. It is recommended that Pito be produced with Lactobacillus plantarum in combination with Saccharomyces cerevisiae.
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页码：733 / 736
页数：3
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