Physicochemical and microbiological changes during two-stage fermentation production of umqombothi

Umqombothi is a traditional South African fermented beverage. The brewing process limits its consumption to a day or two after production due to the constant production of carbon dioxide. In this study the physicochemical and microbial changes in Umqombothi produced at two-stage fermentation tempera...

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Published in:Heliyon 2024-01, Vol.10 (2), p.e24522, Article e24522
Main Authors: Xolo, Thembelani, Keyser, Zanephyn, A Jideani, Victoria
Format: Article
Language:English
Subjects:
Alcoholic beverage
Fermentation
Lactic acid bacteria
Traditional beverage
Umqombothi
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description Umqombothi is a traditional South African fermented beverage. The brewing process limits its consumption to a day or two after production due to the constant production of carbon dioxide. In this study the physicochemical and microbial changes in Umqombothi produced at two-stage fermentation temperatures [U1 (30-30 °C), U2 (30-25 °C), U3 (25–30 °C)] were studied over 52 h. Samples were collected before first fermentation (BFF), after first fermentation (AFF), before second fermentation (BSF), after second fermentation (ASF) and after final product (FP). For all three fermentation temperatures, there was a significant increase (p 
doi_str_mv 10.1016/j.heliyon.2024.e24522
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The LAB count was significantly (p &lt; 0.05) different at 5.18, 5.36 and 5.25 log CFU/mL for U1, U2 and U3, respectively. The pH was 3.96, 4.12 and 4.34 for U1, U2 and U3, respectively, and was significantly (p &lt; 0.05) different. Total soluble solids significantly (p &lt; 0.05) increased at the BSF at all temperatures. There was no significant (p &gt; 0.05) difference in specific gravity and ethanol content of Umqombothi at all fermentation temperatures. At all fermentation temperatures, Umqombothi was characterised by redness and yellowness, with that collected from U1 being the lightest in colour (L* = 71.24). Colour difference (ΔE) in the between of 4–8 was perceivable but acceptable as they had a ΔE value of 3.58, 2.07 and 2.02 for U1–U2, U1–U3 and U2–U3 respectively. 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subjects Alcoholic beverage
Fermentation
Lactic acid bacteria
Traditional beverage
Umqombothi
title Physicochemical and microbiological changes during two-stage fermentation production of umqombothi
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