Arthur Amisi Kapepa, Danny L. Bimpi, Stanis K. Kibi, Raphaël A. Benge, Jean-Claude T. Bwanganga
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引用次数: 1
Abstract
Abstract Malted sorghum wort, supplemented with Vernonia amygdalina extract during boiling, was fermented with a Saccharomyces strain for 192 h. This was a preliminary study to examine how use of this substitute hop compound affected alcohol production and yeast growth. Alcohol content was modelled as a 3-parameters Gompertz growth model. The three levels of extract of Vernonia amygdalina, which were added to sorghum malt wort, induced reductions in alcohol content of 3, 12, and 25% after 192 h of fermentation and reductions in optical density at 600 nm of 27, 33, and 48%, respectively, were obtained. Yeast growth curve peaked at around 60 h and alcohol decreased as the content of Vernonia amygdalina extract increased.
期刊介绍：
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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