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ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH BURUKUTU PRODUCTION
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- Contributor: mr-chris
- engagements: 60
- Case No: 683910ip
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ABSRACT - [ Total Page(s): 1 ]Burukutu beer is popularly known as “BKT†is produced by the traditional method using guinea corn grain (Sorghum vulgare). The microbiology of the four stages of its production which are steeping malting mashing fermentation and maturation were studied using sabourand’s dextrose agar incubated at 370c for 24-72 hours. Three trails were conducted, the counts by 104 per ml and of fungi at steeping ranged from 107.5 to 116 with an average of 111. the counts by 100 per ml of fungi at mashing ranged from 188 to 219 with an average of 205 and the counts by 104 per ml of fungi at
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE1.0INTRODUCTION1.1 BACKGROUND OF THE STUDY “Burukutu†is a Nigeria indigenous fermented drink. The preparation of this fermented beverage is from guinea corn (Sorghum vulgare) is carried out by villagers in many parts of the world.Kaffir and Banti beers are similar products produced in south and east Africa respectively. similar beverages are “Merisa†Sudan); “Bouza (Ethipia); “Pombe†(east Africa); “Mowa†(Malawi) (Vander Walt, 2003).“Burukutu†commonly known as ‘BKT’ is produced from fe ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Burukutu beer is popularly known as “BKT†is produced by the traditional method using guinea corn grain (Sorghum vulgare). The microbiology of the four stages of its production which are steeping malting mashing fermentation and maturation were studied using sabourand’s dextrose agar incubated at 370c for 24-72 hours. Three trails were conducted, the counts by 104 per ml and of fungi at steeping ranged from 107.5 to 116 with an average of 111. the counts by 100 per ml of fungi at mashing ranged from 188 to 219 with an average of 205 and the counts by 104 per ml of fungi at
... Continue Reading
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