ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH BURUKUTU PRODUCTION
ABSTRACT
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 fermentation and maturation ranged from 175 to 181 with an average of 177. the yeast isolated was the Saccharomyces sp and molds isolated were theMucor sp, Rhizopus sp, Penicillium sp and Aspergillus sp. the total viable count showed that the greatest number of fungi occurred during mashing while the lowest occurred at maturation.
CHAPTER ONE
1.0 INTRODUCTION
1.1 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 fermented malted guinea corn (Sorghum vulgare). other cereals such a maize (Zea mays) could also be used. It is a popular alcoholic beverages of a vinegar-like flavour consumed mostly in the northern guinea savanna region of Nigeria in the republic of Benin and Ghana (Faparusi et al, 2006).
Ekundayo (2002) reported that the beverage is sometimes generally made from a mixture of guinea corn and maize.
Sorghum malt is rich in amylase particularly -amylase, although the ungerminated grains does not contain β-amylase as in the case of barley.
In the republic of South Africa, the brewery of kaffir beer has developed into a major industry in the hand of the authorities with an output comparable in volume to the South Africa output of European beers (Novellie, 2004).
Additionally, a large amount of home brewed Kaffir beer is made in South Africa from commercially malted Sorghum vulgare. the production of the traditional Kaffir beers of south Africa are described by Vander Walt (2003) and Malawi Webb (2001).
The social and nutritional significance of these beverages are considered by Vander Walt (2003).
“Burukutu” is pure and natural drink, that is why after taking even a whole pot of it, one never suffer from any hangover the next morning rather, one is stronger and more active. (adam,1985).“Burukutu” serves as drink and also as food at the same time.
Furthermore, “Burukuru” is a beverage of vinegar-like flavour, a brown coloured suspension produced mainly from the grains of guinea corn of the species (Sorghum vulgare) and (Sorghum bicolor) ( Kolawoleet al,2007).it constitutes a major source of energy and protein for people in Asia and Africa and it serves as a staple food for many of the world’s poorest and least privileged people(Hulse et al , 1980).sorghum proteins are less digestible and mineral available than those of the other cereals(Klopfenstein and Hoseney, 1995 “Burukutu” is traditionally prepared form the grains of sorghum in five basic stages or phases which are steeping, malting (germination), mashing, fermentation and maturation.
1.2 AIM OF THE STUDY
The aim of this work is to isolate and characterize, fungi associated with the fermentation of guinea corn (Sorghum vulgare) in“Burukutu” production.
1.3 STATEMENT OF THE PROBLEM
Fermentation takes 2 days in “Burukutu” production. This means a lot for an industrial process. the time lost in the fermentation of the sorghum grain to “Burukutu” production gives a concern. The fungi that causes the fermentation if well identified and stored can be used to inoculated the solution of sorghum grains thereby enhance fermentation.
1.4 SIGNIFICANCE OF THE STUDY
The study is very important in the sense that it will let people to know how “Burukutu” production is carried out.
Also, to know the exact fungi used in the production of“Burukutu”.
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