African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12501

Full Length Research Paper

Phenotypic characters of yeasts isolated from kpete-kpete, a traditional starter of a Benin opaque sorghum beer

Kadjogbe Yves Djegui
  • Kadjogbe Yves Djegui
  • Laboratoire de Valorisation et de Gestion de la Qualite de Bio ingredients Alimentaires, Universite d?Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
Adechola Pierre Polycarpe Kayode*
  • Adechola Pierre Polycarpe Kayode*
  • Laboratoire de Valorisation et de Gestion de la Qualite de Bio ingredients Alimentaires, Universite d?Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
Emile Sedjro Tokpohozin
  • Emile Sedjro Tokpohozin
  • Laboratoire de Valorisation et de Gestion de la Qualite de Bio ingredients Alimentaires, Universite d?Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
Emma W. Gachomo2,
  • Emma W. Gachomo2,
  • Department of Biology and Center for Computational and Integrative Biology, Rutgers University, 315 Penn St., Camden, NJ 08102, USA.
  • Search for this author on:
  • Google Scholar
Simeon O. Kotchoni
  • Simeon O. Kotchoni
  • Department of Biology and Center for Computational and Integrative Biology, Rutgers University, 315 Penn St., Camden, NJ 08102, USA.
  • Search for this author on:
  • Google Scholar
Joseph Djidjoho Hounhouigan
  • Joseph Djidjoho Hounhouigan
  • Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaires (LMBA), Faculte des Sciences Agronomiques, Universite d?Abomey-Calavi; 01 BP 526; Cotonou, Benin.
  • Search for this author on:
  • Google Scholar


  •  Received: 02 May 2014
  •  Accepted: 24 November 2014
  •  Published: 08 July 2015

Abstract

Opaque sorghum beers are the most consumed African alcoholic beverages. Tchoukoutou is one of the Benin opaque sorghum beers. Its fermentation process is carried out using a traditional starter called kpete-kpete. The present study characterized and identified the yeasts isolated from kpete-kpete. A total of 24 samples of kpete-kpete were collected from eight different commercial processing sites in Northern Benin. The mean values of the pH, titrable acidity, dry matter content and refractive index for all samples were respectively 3.58; 0.07% as lactic acid; 16.61% and 7.0. The mean counts of yeasts was 9.24 log cfu/ml. Based on their phenotypic characters and their assimilation profiles, 49 yeasts were isolated and  found to belong to five genera with seven species. Seventy one percent (71%) of the isolates were identified as Saccharomyces cerevisiae. 
 
Key words: Sorghum beer, tchoukoutou, kpete-kpete, yeast, Saccharomyces cerevisiae.
 

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 14 No. 27
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES