Microbial deterioration of traditional alcoholic beverages in Nigeria |
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| Affiliation: | 1. UMR SPO: INRA, Université Montpellier, Montpellier SupAgro, 34060 Montpellier, France;2. Moët & Chandon, F-51200 Epernay, France;1. Laboratory of Ecotoxicology and Forensic Biology, Department of Biological Science, Faculty of Science, Edo State University Uzairue, Iyamho, Edo State, Nigeria;2. CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal;3. Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo State University Uzairue, Iyamho, Edo State, Nigeria;4. Department of Chemistry, Edo State University Uzairue, Iyamho, Edo State, Nigeria;5. Department of Pure and Applied Biology, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria;6. Department of Microbiology, Federal University, Dutse, Jigawa State, Nigeria;7. Department of Botany, Karnatak University, Dharwad, Karnataka, India;8. Institute of Biochemistry and Biotechnology, Faculty of Biosciences, University of Veterinary and Animal Sciences, Lahore, Pakistan;9. Department of Microbiology, Faculty of Science, Adeleke University, Ede, Osun State, Nigeria;10. Laboratory for Reproductive Biology and Developmental Programming, Department of Physiology, Edo State University Uzairue, Iyamho, Nigeria |
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| Abstract: | A study was carried out to investigate the microbiological quality and physico-chemical changes of “aged’’ cereal-based traditional alcoholic beverages in Nigeria. There were variations in the microorganisms isolated from sekete, pito and burukutu at post-production time of 72 h, but Saccharomyces cerevisiae, Acetobacter aceti, A. hansenii, A. pasteurianus, Alcaligenes, Flavobacterium, Lactobacillus plantarum and L. brevis were common to all samples. A vinegary flavour and off-odour were the pronounced characteristics of the deteriorating beverages. The decrease in the ethanol from 3% in the fresh product to 1% at the end of 72 h retailing period is proportional to the acetic acid content of the drinks. However, slight decreases were observed for lactic, malic, succinic and formic acid constituents of the beverages. Although no enterobacteriaceae was isolated, some of the identified isolates are potentially pathogenic, and can become injurious to the health of the consumers of “aged’’ batches of the beverages. |
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