Organic Metabolites, Alcohol Content, and Microbial Contaminants in Sorghum-based Native Beers Consumed in Barkin Ladi Local Government Area, Nigeria
Journal Title: Journal of Scientific Research and Reports - Year 2017, Vol 17, Issue 4
Abstract
Aim: To determine the alcohol content, organic metabolites generated as well as microorganisms present in native beers. Study Design: The work is descriptive. Place and Duration of Study: Department of Biochemistry, University of Jos: May 2017- June 2017. Methodology: Alcohol content, metabolites produced and microbes present in samples by applying gravity, mass spectrometric and microbial methods respectively. Results: Results obtained indicated the presence of hexadecanoic acid, oleic acid, sulfurous acid, ethyl docosanoate, and 9 – octadecanone in both Burukutu and Pito samples. However they differed in some metabolites thus: in Burukutu, trifluoroacetic acid, 2-methyl nonadecane, 2-tetradecen-1-ol, pentanoic acid, 1-heptacosanol, cyclotetradecene, docosanoic acid and chloroformate. In Pito, dichloroacetic, pentadecanoic acid,1-hexadecanol,1-tetracosanol, methyl tetradecanoate, cyclobutan carboxylic acid, 3-heptanoic acid, cyclobutane, butyl ester, 2-decen-1-ol. Results also showed the mean alcohol content of Burukutu and Pito at 4.88% (v/v) and 3.35% (v/v) respectively. Microbial analysis of the samples indicated the presence of Saccharomyces cerevisiae, Staphylococcus aureus, Streptococcus pyogenes and Escherichia coli. Conclusion: Native beers contain ethyl alcohol, undesirable metabolites which might contribute to alcohol toxicity and also presence of pathogenic microbes which predisposedrinkers to their infections.
Authors and Affiliations
Samuel Y. Gazuwa, Yohanna Denkok
Keywords
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- EP ID EP323275
- DOI 10.9734/JSRR/2017/38124
- Views 106
- Downloads 0
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