Application of starter cultures in the production of Enturire – a traditional sorghum-based alcoholic beverage

Abstract

Enturire is an alcoholic sorghum- and honey-based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5–7 days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start to the traditional one (honey added 3 days into the fermentation). The study also evaluated two starter culture combinations (L. plantarum MNC 21 + S. cerevisiae MNC 21 Y) and (L. plantarum MNC 21 + W. confusa MNC 20 + S. cerevisiae MNC 21Y). Microbial counts, pH, alcohol content, titratable acidity, (TA) and consumer acceptability of the Enturire were determined. Lactic acid bacteria (LAB) and yeast counts increased from 4–6 log cfu/ml to 8–9 log cfu/ml and 3–4 log cfu/ml to 5–8 log cfu/ml, respectively. Acidification of Enturire to pH <4.5 was significantly (p