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Academic Journal of Science, Engineering and Technology
Vol. 9 No. 4 (2024): July-August
Original Articles

ISOLATION AND IDENTIFICATION OF COMMON BACTERIA THAT AFFECT BEER PRODUCED FROM RICE AND SORGHUM MALTS DURING FERMENTATION

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  • Ogunbodede, T.T.
Ogunbodede, T.T.
Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology (ESUT) Enugu, Nigeria
DOI: https://doi.org/10.5281/zenodo.13912080

Published 2024-10-10

Keywords

  • Bacteria, beer, rice, sorghum, malt.

How to Cite

Ogunbodede, T. (2024). ISOLATION AND IDENTIFICATION OF COMMON BACTERIA THAT AFFECT BEER PRODUCED FROM RICE AND SORGHUM MALTS DURING FERMENTATION. Academic Journal of Science, Engineering and Technology, 9(4), 16–24. https://doi.org/10.5281/zenodo.13912080

Copyright (c) 2024 Academic Journal of Science, Engineering and Technology

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Abstract

Analytical studies were carried out to isolate and identify common bacteria that affect beer produced from mass rice and white sorghum malts during fermentation. Rice and sorghum malts were used in the course of this research to produce beer using a commercial yeast (Saccharomyces cerevisiae). Worts were obtained by infusion mashing and analysed for their physicochemical properties before wort boiling and subsequent pitching of the yeast (Saccharomyces cerevisiae) to commence fermentation that lasted seven days. Isolation of bacteria was done by culturing the beer samples on Nutrient, MacConkey and De Man Rogosa and Sharpe (MRS) agar plates and incubated for 48 hours. Morphological and microscopic analysis were used to identify the bacterial isolates. Results of wort analysis gave original gravity (1.030 and 1.0320ρ), sugar (78.0 and 7.55)0Brix, pH (5.6 and 5.4) and viscosity (1.21 and 1.13) cP for the wort samples from sorghum and rice malts, respectively. The beer after analysis gave specific gravity (1.005 and 1.004)0, sugar (1.03 and 1.29)0Brix, pH (4.0 and 4.1) and %alcohol (3.66 and 3.27) v/v. the total bacterial counts was 1.2x104 and 1.1x1047cfu/ml and the lactic acid bacterial count ranged from 1.3x104–1.2.x104cfu/ml for beer produced from rice and sorghum malts, respectively with no coliform count. The bacterial isolates identified included Streptococcus, Lactobacillus and Micrococcus species. This study confirmed the prevalence of contaminating bacteria on beer samples produced from rice and sorghum malts when fermentation is carelessly handled

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