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Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia

For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation wi...

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Autor principal: Sunano, Yui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930498/
https://www.ncbi.nlm.nih.gov/pubmed/27386104
http://dx.doi.org/10.1002/fsn3.316
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author Sunano, Yui
author_facet Sunano, Yui
author_sort Sunano, Yui
collection PubMed
description For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.
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spelling pubmed-49304982016-07-06 Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia Sunano, Yui Food Sci Nutr Original Research For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level. John Wiley and Sons Inc. 2015-11-23 /pmc/articles/PMC4930498/ /pubmed/27386104 http://dx.doi.org/10.1002/fsn3.316 Text en © 2015 The Author. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Sunano, Yui
Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
title Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
title_full Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
title_fullStr Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
title_full_unstemmed Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
title_short Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
title_sort procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “parshot” as a staple food in dirashe special woreda, southern ethiopia
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930498/
https://www.ncbi.nlm.nih.gov/pubmed/27386104
http://dx.doi.org/10.1002/fsn3.316
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