Diagnosis and Optimization of the Production of “Mbite” Drink Based on Sclerocarya birrea (A. Rich) Hostcht  

作　　者：Oumar Ibn Khatab Cissé Alioune Sow Papa Guedel Faye Mathieu Gueye Nicolas Ayessou Mady Cissé Oumar Ibn Khatab Cissé;Alioune Sow;Papa Guedel Faye;Mathieu Gueye;Nicolas Ayessou;Mady Cissé(Ecole Nationale Suprieure dAgriculture (ENSA), This, Senegal;Laboratoire Eau, Energie, Environnement et Procds Industriels (LE3PI), Ecole Suprieure Polytechnique, Dakar, Senegal;UFR Sciences Agronomiques, Aquaculture et Technologies Alimentaires (S2ATA), Universit Gaston Berger, Saint-Louis, Senegal;Intstitut Fondamental dAfrique Noire (IFAN), Universit Cheikh Anta DIOP, Dakar, Senegal)

机构地区：[1]Ecole Nationale Suprieure dAgriculture (ENSA), This, Senegal [2]Laboratoire Eau, Energie, Environnement et Procds Industriels (LE3PI), Ecole Suprieure Polytechnique, Dakar, Senegal [3]UFR Sciences Agronomiques, Aquaculture et Technologies Alimentaires (S2ATA), Universit Gaston Berger, Saint-Louis, Senegal [4]Intstitut Fondamental dAfrique Noire (IFAN), Universit Cheikh Anta DIOP, Dakar, Senegal

出　　处：《Food and Nutrition Sciences》2024年第11期1055-1064,共10页食品与营养科学（英文）

摘　　要：Today, various traditional country foods are increasingly being neglected as a result of modernisation. Consequently, the knowledge and know-how necessary to prepare those foods are strongly threatened. To safeguard and foster appreciation of traditional knowledge, this study aims, on the one hand, to describe the manufacturing process of an alcoholic drink called “Mbite”. The latter is traditionally prepared with the fruits of Sclerocarya birrea (A. Rich) Hostcht in Senegal. On the other hand, various controlled fermentations have been tested for better control of their hygienic and sanitary qualities. The manufacturing of “Mbite” drink begins with a manual extraction of the juice using stems of Guiera senegalensis or Combretum glutinosum to facilitate the separation of the pericarp from the almond. Subsequently, the extracts are filtered and/or mixed according to the producers. Finally, a 2-day spontaneous fermentation by endogenous yeasts of the fruit makes it possible to obtain the alcoholic drink within 3 days. “Mbite” is a low acid drink with a pH ranging from 3.82 to 3.97 and its ethanol content varies from 2 to 4% (v/v). Polyphenols vary between 124.92 and 158.25 mg/100 mL. However, microbiological analyses have shown a high number of lactic acid bacteria involved in the formation of volatile acids. The controlled fermentation trials have resulted in a unique alcoholic fermentation of Sclerocarya birrea juices by selected strains of Saccharomyces cerevisae. This has the advantage of guaranteeing sanitary qualities and reducing the fermentation time from three days to one.Today, various traditional country foods are increasingly being neglected as a result of modernisation. Consequently, the knowledge and know-how necessary to prepare those foods are strongly threatened. To safeguard and foster appreciation of traditional knowledge, this study aims, on the one hand, to describe the manufacturing process of an alcoholic drink called “Mbite”. The latter is traditionally prepared with the fruits of Sclerocarya birrea (A. Rich) Hostcht in Senegal. On the other hand, various controlled fermentations have been tested for better control of their hygienic and sanitary qualities. The manufacturing of “Mbite” drink begins with a manual extraction of the juice using stems of Guiera senegalensis or Combretum glutinosum to facilitate the separation of the pericarp from the almond. Subsequently, the extracts are filtered and/or mixed according to the producers. Finally, a 2-day spontaneous fermentation by endogenous yeasts of the fruit makes it possible to obtain the alcoholic drink within 3 days. “Mbite” is a low acid drink with a pH ranging from 3.82 to 3.97 and its ethanol content varies from 2 to 4% (v/v). Polyphenols vary between 124.92 and 158.25 mg/100 mL. However, microbiological analyses have shown a high number of lactic acid bacteria involved in the formation of volatile acids. The controlled fermentation trials have resulted in a unique alcoholic fermentation of Sclerocarya birrea juices by selected strains of Saccharomyces cerevisae. This has the advantage of guaranteeing sanitary qualities and reducing the fermentation time from three days to one.

关 键 词：Traditional Drinks FERMENTATION “Mbite” Sclerocarya birrea 

分 类 号：R57[医药卫生—消化系统]