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首页> 外文期刊>African Journal of Biotechnology >Evaluation of the simultaneous effects of a heat stabilized starter concentration and the duration of fermentation on the quality of the opaque sorghum beer
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Evaluation of the simultaneous effects of a heat stabilized starter concentration and the duration of fermentation on the quality of the opaque sorghum beer

机译：评估热稳定的起子浓度和发酵持续时间对不透明高粱啤酒品质的同时影响

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This study evaluates the simultaneous effect of dried starter concentration and fermentation duration on the quality characteristics of the African opaque sorghum beer using response surface methodology. The aim was to improve the beer quality and to optimize its fermentation process. Results show that the granule starter concentration and the fermentation duration have significant effects on the dry matter, refractive index, titrable acidity, glucose, raffinose and fructose contents of the beer. The lactic acid bacteria, yeasts and total mesophilic aerobic bacteria counts were significantly modified as a result of these fermentation parameters. The pH was only affected by the fermentation duration. The optimum beer quality could be reached between 10 and 15 h at starter concentration in the interval of 100 to 120 g/L. The use of the dried starter granules revealed to be an efficient alternative to produce sorghum beer with stable quality at a shorter fermentation time.
机译：这项研究使用响应面方法评估了干发酵剂浓度和发酵持续时间对非洲不透明高粱啤酒品质特征的同时影响。目的是提高啤酒质量并优化其发酵过程。结果表明，颗粒起始剂浓度和发酵持续时间对啤酒的干物质，折射率，可滴定的酸度，葡萄糖，棉子糖和果糖含量具有显着影响。由于这些发酵参数，乳酸菌，酵母菌和总嗜温性需氧菌的计数显着改变。 pH仅受发酵持续时间的影响。在起始浓度为100至120 g / L的范围内，啤酒的最佳品质可以在10至15小时之间达到。干燥的发酵剂颗粒的使用显示出是在较短的发酵时间生产稳定质量的高粱啤酒的有效替代方法。

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