Molecular identification of yeast, lactic and acetic acid bacteria species during spoilage of tchapalo, a traditional sorghum beer from Côte d'Ivoire.

Yeasts, lactic and acetic acid bacteria are responsible of microbial spoilage of alcoholic beverages. However species involved in deterioration of sorghum beer produced in Côte d'Ivoire has not been investigated. This study was carried out to identify species of yeast, LAB and AAB during spoilage of tchapalo in order to define the best strategy for beer preservative.