Traditional Mead “Bessoudioury” from Senegal: Process and Characterization  

作　　者：Oumar Ibn Khatab Cisse Bou Ndiaye Papa Guedel Faye Nicolas Cyrille Ayessou Mathieu Gueye Mady Cisse Codou Mar Diop 

机构地区：[1]Ecole Supérieure Polytechnique, Cheikh Anta Diop University, Dakar, Sénégal [2]Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM), Dakar, Sénégal [3]Institut Fondamental d’Afrique Noire (IFAN), Cheikh Anta Diop University, Dakar, Sénégal

出　　处：《Food and Nutrition Sciences》2018年第12期1424-1433,共10页食品与营养科学（英文）

摘　　要：Mead is a beverage obtained by alcoholic fermentation of honey, with an ethanol content of 8% to 18% by volume. In Africa, mead manufacturing methods rely on heating honey and adding extracts of fruits, herbs or spices. “Bessoudioury” mead is then prepared according to the traditional process of the Bassari and Bedick peoples of Kedougou (Senegal). This work on “Bessoudioury” aims to describe and characterize the manufacturing processes. It was also to evaluate the chemical and microbiological characteristics. The study focused on three Kedougou production sites. The manufacturing process of “Bessoudioury” includes a honey heating, a formulation step by adding wine of either Borassus aethiopicum Mart. or Elaeis guineensis. This step is followed by a fermentation’s one during two days. Wine is considered as the essential sources of yeasts for the production of alcohol. “Bessoudioury” has an ethanol content of 8% (v/v). Moulds and Streptococcus were not detected in this mead. According to its polyphenols content, this mead has a nutritional interest, but the process deserves to be reviewed to preserve nutrients.Mead is a beverage obtained by alcoholic fermentation of honey, with an ethanol content of 8% to 18% by volume. In Africa, mead manufacturing methods rely on heating honey and adding extracts of fruits, herbs or spices. “Bessoudioury” mead is then prepared according to the traditional process of the Bassari and Bedick peoples of Kedougou (Senegal). This work on “Bessoudioury” aims to describe and characterize the manufacturing processes. It was also to evaluate the chemical and microbiological characteristics. The study focused on three Kedougou production sites. The manufacturing process of “Bessoudioury” includes a honey heating, a formulation step by adding wine of either Borassus aethiopicum Mart. or Elaeis guineensis. This step is followed by a fermentation’s one during two days. Wine is considered as the essential sources of yeasts for the production of alcohol. “Bessoudioury” has an ethanol content of 8% (v/v). Moulds and Streptococcus were not detected in this mead. According to its polyphenols content, this mead has a nutritional interest, but the process deserves to be reviewed to preserve nutrients.

关 键 词：HONEY MEAD FERMENTATION Bessoudioury 

分 类 号：R73[医药卫生—肿瘤]