Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso  

作　　者：Amana Metuor Dabiré Nicolas Ouédraogo Cheick Alassane Djibila Damis Yves Patrik Bouniounou Amana Metuor Dabiré;Nicolas Ouédraogo;Cheick Alassane Djibila;Damis Yves Patrik Bouniounou(Molecular Biology and Genetics Laboratory (LABIOGENE), Université, Joseph Ki-Zerbo, Ouagadougou, Burkina Faso;Training and Research Unit in Applied Sciences and Technologies, Department of Biochemistry Microbiology, University of Dedougou, Dedougou, Burkina Faso;National Center for Research and Training on Malaria (CNRFP), Ouagadougou, Burkina Faso)

机构地区：[1]Molecular Biology and Genetics Laboratory (LABIOGENE), Université, Joseph Ki-Zerbo, Ouagadougou, Burkina Faso [2]Training and Research Unit in Applied Sciences and Technologies, Department of Biochemistry Microbiology, University of Dedougou, Dedougou, Burkina Faso [3]National Center for Research and Training on Malaria (CNRFP), Ouagadougou, Burkina Faso

出　　处：《Open Journal of Applied Sciences》2024年第4期849-864,共16页应用科学（英文）

摘　　要：Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equipment and gives dolo organoleptic properties that are not found in industrial beers. The production process involves several stages, including fermentation, which itself comprises natural lactic fermentation followed by alcoholic fermentation using traditional yeasts, which are not controlled in any way. The general aim of this study is to assess the microbiological quality of these fermentative yeasts in the town of Dédougou, in order to contribute to the health safety of the population and the promotion of these local beers. Twenty samples of fermenting yeast were analyzed according to ISO standards, to isolate enterobacteria, total and faecal coliforms according to standard procedures for isolating these micro-organisms. The isolated strains were identified using the API20E gallery. Microbiological analyses revealed the presence of 51.17% enterobacteria, 45.38% total coliforms and 3.45% thermotolerant coliforms. We counted 40% Escherichia coli, 20% Enterobacter cloacae, 20% Klebsiella pneumoniae and 20% Klebsiella spp. All the strains detected are capable of surviving in hostile conditions and could harm the quality of the dolo, consumer health and cause real collective food poisoning in the town of Dédougou. This enabled us to assess the microbial quality of these yeasts and to propose more suitable measures for producing and preserving dolo under hygienic conditions to protect consumer health.Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equipment and gives dolo organoleptic properties that are not found in industrial beers. The production process involves several stages, including fermentation, which itself comprises natural lactic fermentation followed by alcoholic fermentation using traditional yeasts, which are not controlled in any way. The general aim of this study is to assess the microbiological quality of these fermentative yeasts in the town of Dédougou, in order to contribute to the health safety of the population and the promotion of these local beers. Twenty samples of fermenting yeast were analyzed according to ISO standards, to isolate enterobacteria, total and faecal coliforms according to standard procedures for isolating these micro-organisms. The isolated strains were identified using the API20E gallery. Microbiological analyses revealed the presence of 51.17% enterobacteria, 45.38% total coliforms and 3.45% thermotolerant coliforms. We counted 40% Escherichia coli, 20% Enterobacter cloacae, 20% Klebsiella pneumoniae and 20% Klebsiella spp. All the strains detected are capable of surviving in hostile conditions and could harm the quality of the dolo, consumer health and cause real collective food poisoning in the town of Dédougou. This enabled us to assess the microbial quality of these yeasts and to propose more suitable measures for producing and preserving dolo under hygienic conditions to protect consumer health.

关 键 词：Dolo YEAST Rabilé Microbiological Quality BACTERIA 

分 类 号：F42[经济管理—产业经济]