Abstract

Burukutu, typically produced from the grains of guinea corn, is a popular indigenous alcoholic beverage of a vinegar-like flavour consumed in some parts of Africa. Quite a number of microbes play roles in the production of Burukutu. The aim of the present study was to determine different microorganisms involved in the three stages of Burukutu production. Burukutu samples were collected (in triplicate) from three different vendors at Army Barrack Mami Market, Kebbi State, Nigeria. In each case, samples were collected at the three stages (soaking, souring and maturing) and analysed using standard procedures. Results showed that total viable count ranged from 2.8×106 cfu/ml to 6.0×102 cfu/ml, Enterobacteriaceae count ranged from 2.0×103 cfu/ml to 1.8×102 cfu/ml and fungal count (mould and yeast) ranged from 5.0×104 cfu/ml to 1.5×102 cfu/ml. While significant number of potential pathogens such as Escherichia coli and Staphylococcus aureus were isolated, Lactobacillus spp, Lactococcus spp, Actobacter spp, Saccharomyces cerevisiae and Candida albicans were found to be predominant. The results also showed that, most of the microorganisms involved at the various stages of production originated from the normal flora of sorghum grains, with the exception of the maturing stage. At the final maturing stage Acetobacter spp. Lactobacilli spp as well as fungi which include predominantly Saccharomyces cerevisiae, and Candida albicans. The microorganisms isolated have the potential to not only cause spoilage of Burukutu but can also be used as starter culture for the production of fermented beverages.

Key words: Microbiota, Burukutu, Alcoholic beverage, Fermentation, Food microbiology