Author/Authors :
aka-gbez, s. nangui abrogoua university - faculty of foods sciences and technologies - laboratory of biotechnology and food microbiology, Cote d lvoire , aka-gbez, s. centre suisse de recherches scientifiques en cote d lvoire (csrs) - laboratory of microbiology, Cote d lvoire , aka-gbez, s. national laboratory of public health, Cote d lvoire , lathro, j. s. national laboratory of public health, Cote d lvoire , lathro, j. s. felix houphouet boigny university of cocody-abidjan - faculty of pharmaceutical and biological sciences, Cote d lvoire , dolourou, d. nangui abrogoua university - faculty of foods sciences and technologies - laboratory of biotechnology and food microbiology, Cote d lvoire , dolourou, d. national laboratory of public health, Cote d lvoire , nanga, y. z. national laboratory of public health, Cote d lvoire , nanga, y. z. felix houphouet boigny university of cocody-abidjan - faculty of pharmaceutical and biological sciences, Cote d lvoire , loukou, y.g. national laboratory of public health, Cote d lvoire , loukou, y.g. felix houphouet boigny university of cocody-abidjan - faculty of pharmaceutical and biological sciences, Cote d lvoire , bonfoh, b. centre suisse de recherches scientifiques en cote d lvoire (csrs) - laboratory of microbiology, Cote d lvoire , dje, k.m. nangui abrogoua university - laboratory of biotechnology and food microbiology - faculty of foods sciences and technologies, Cote d lvoire
Abstract :
Tchapalo and sweet wort are two traditional beverages made from cereals and prized by the population. However, their processing takes place most often in deplorable hygienic conditions. The aim of this study was to evaluate the microbiological quality of tchapalo process products to establish microbiological criteria for the tchapalo and sweet wort. Samples of products from tchapalo processing were collected from three local areas in Abidjan district. Then pH was determined. Isolation and enumeration of spoilage and pathogenic bacteria were also investigated. Results showed that the heat sweet wort did not contain any microorganism. However, in the cold sweet wort, total aerobic mesophilic bacteria were predominant with a highest load at Abobo (2.4 x 10^5 ± 2.08 x 10^5 cfu.ml^-1). In all tchapalo samples, total coliforms and thermotolerant coliforms were absent. In tchapalo collected at Yopougon, counts of anaerobic sulfite-reducing bacteria and S. aureus were the highest. Their counts were 5.5 x 10^2 ± 2.1 x 10^1 cfu.ml^-1 and 2.0 x 10^2 ± 1.4 x 10^1 cfu.ml^-1 respectively. The evaluation of the hygienic quality of heat sweet wort, cold sweet wort and tchapalo showed that the microbiological quality of the heat sweet wort was satisfactory; but those of cold sweet wort and tchapalo were not acceptable. It is necessary to apply good hygienic practices during tchapalo process in order to ensure the microbiological quality of tchapalo and sweet wort.
NaturalLanguageKeyword :
Tchapalo process , Traditional beverages , Microbiological quality , Safety , Fermentations
