%0 Journal Article
%T AMELIORATION DE LA TECHNOLOGIE DE FABRICATION DE LA BIERE A BASE DE MATIERES AMYLACEES LOCALES : UTILISATION COMBINEE DU SORGHO (SORGHUM BICOLOR) ET DE LA BANANE (MUSA ACUMINATA)
%A E. DAHOUENON-AHOUSSI
%A R. G. DEGNON
%A E. S. ADJOU
%A V. ATODJINOU
%J REMISE : Revue de Microbiologie Industrielle Sanitaire et Environnementale
%D 2012
%I Universit¨¦ Mohammed Premier
%X This study focused on the manufacturing technology of beer by using raw materials from local origin such as sorghum and banana. Two technological processes were developed: production by the controlled fermentation at a temperature of 12 ˇăC and 25 ˇăC. Results showed that the fermentation at 25 ˇăC caused a considerable decrease in the pH and density, with increased rates of alcohol that reaches 4.86% vol. after 7 days of fermentation. However, at 12 ˇăC, the pH changes very little with an alcohol content of 3.37% vol. The finished product (beer) retains a brown color, a significant nutritional quality and flavor characteristic of the fruit. The microbiological analysis didn t indicate the presence of pathogens or germs that cause alteration of beer quality.
%K sorghum
%K banana
%K fermentation
%K hygienic quality
%K beer
%U http://www.remise.ma/images/V2012-1/DAHOUENON%20et%20al,%202012.pdf