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|Title: ||Organic Metabolites, Alcohol Content, and Microbial Contaminants in Sorghum-based Native Beers Consumed in Barkin Ladi Local Government Area, Nigeria|
|Authors: ||Gazuwa, Samuel Y.|
|Issue Date: ||2017|
|Publisher: ||Journal of Scientific Research & Reports|
|Series/Report no.: ||Vol.17;Iss.4: Pp 1-8|
|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
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
|Appears in Collections:||Biochemistry|
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