[en] This study consists to finalize some technologies for the production of a fermented drink called dèguè. This drink is widely consumed in Benin and other countries in sub-Saharan Africa. Following three different technologies, we had produced three (03) types of dèguè respectively with maize flour, sorghum and millet. These types have been analyzed and their microbiological characteristics were evaluated. The microbiological analysis results obtained from the experiments have shown that lactic acid bacteria, yeasts and molds were the dominant microflora of dèguè and varied respectively 7.22log10UFC/g to 7.55log10UFC/g for lactic acid bacteria and 7.78log10UFC/g to 8.44log10UFC/g for yeasts and molds. Moreover, the statistical analysis of these results showed that there was no significant difference at 5% (p <0.05) between the three types of dèguè. The values of lactic acid bacteria obtained were consistent with the standard (≥ 107/g) attached to the yoghurt. No type contained neither total coliforms nor thermotolerant coliforms. The products (dèguès) were also free of pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus and Salmonella.
Research center :
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
Disciplines :
Microbiology
Author, co-author :
Tchekessi, Célestin; Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC) ; 04BP 1107 Cotonou, Benin > Department of Vegetable Biology > Laboratory of Microbiology and Food Technology
Bokossa, Auréole; Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC) ; 04BP 1107 Cotonou, Benin > Department of Vegetable Biology > Laboratory of Microbiology and Food Technology
Agbangla, Clément; Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC) ; 04BP 1107 Cotonou, Benin > Department of Vegetable Biology > Laboratory of Genetics and Biotechnology
Azokpota, Paulin; Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi (UAC) ; 01BP 526 Cotonou, Benin > Department of Nutrition and Food Sciences > Laboratory of Molecular Biology and Formulation of Food
Daube, Georges ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Korsak Koulagenko, Nicolas ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA)
Bokossa, Innocent Yaou; Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC) ; 04BP 1107 Cotonou, Benin > Department of Vegetable Biology > Laboratory of Microbiology and Food Technology
Language :
English
Title :
Production and microbiological evaluation of three types of "Dèguè", a local fermented drink made from milk in Benin
Publication date :
2014
Journal title :
International Journal of Multidisciplinary and Current Research
eISSN :
2321-3124
Publisher :
International Journal of Multidisciplinary and Current Research