Caractérisation physico chimique et microbiologique du "Kpètè kpètè" , un ferment des bières traditionnelles produites au Bénin

Abstract

The study aims to carry out the physico-chemical parameters and to isolate different species of microorganisms contained in the starter " kpètè-kpètè " to promote these residues beers that are real sources of probiotic microorganisms. A field survey was conducted on 45 producers in the southern and northern parts of Benin. A total of 45 samples of wet starter were collected. Microbiological and physicochemical analysis show that there is a great variability among the parameters considered, except pH which is relatively the same for all samples. The starter kpètè-kpètè has the following average characteristics: pH = 4.03 ; Tribal Acidity = 0.14 mg /g ; Dry Matter=7.31 % ; the load in Logcfu of lactic acid bacteria = 6.42, Yeasts and Moulds = 6.2 ; and Streptococci =3.84. Lactic acid bacteria and yeasts and moulds are less present in the wet ferment than in the beer itself (Lactic acid bacteria = 7, 9; yeasts and moulds = 8, 5). A significant difference (p < 5%) of pH, brix and count of lactic bacteria has been observed between the starter of the different studied zones. The study identified the different types of yeast and lactic bacteria used to produce the Beninese traditional beer. Microbiological and physico-chemical quality of enzymes is known and the ferments are classified according to these parameters. The control of physico-chemical and microbiological data of starter culture offer a new opportunities for technology upgrading and products development in starter culture production. Identification of micro-organism enable best control of fermentation of traditional beer.