Enturire is an alcoholic sorghum- and honey-based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5-7 days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start to the traditional one (honey added 3 days into the fermentation). The study also evaluated two starter culture combinations (L. plantarum MNC 21 + S. cerevisiae MNC 21 Y) and (L. plantarum MNC 21 + W. confusa MNC 20 + S. cerevisiae MNC 21Y). Microbial counts, pH, alcohol content, titratable acidity, (TA) and consumer acceptability of the Enturire were determined. Lactic acid bacteria (LAB) and yeast counts increased from 4-6 log cfu/ml to 8-9 log cfu/ml and 3-4 log cfu/ml to 5-8 log cfu/ml, respectively. Acidification of Enturire to pH <4.5 was significantly (p < .05) faster (12 hr) with starter fermentations than in the modified (18 hr) and the traditional processes (31 hr). More alcohol (9.2%-9.4%) was produced by the starters than the spontaneous fermentations (3.24%-4.38%). The modified process without starters produced a more acceptable (p < .05) product than the traditional process. The starters produced acceptable Enturire within 12 hr with pH, acidity, and alcohol content of about 3.8, 0.7%, and 2.5%-3.5%. Both starter combinations can thus be used to produce safe and acceptable Enturire in a short time.
Keywords: Enturire; Lactobacillus plantarum; Saccharomyces cerevisiae; Sorghum; lactic acid bacteria; obushera.