PRODUCTION AND MICROBIOLOGICAL EVALUATION OF THREE TYPES OF « DÈGUÈ » A LOCAL FERMENTED DRINK MADE FROM MILK IN BENIN

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AuteurTCHEKESSI, COMLAN KINTOMAGNIMESSE CELESTIN
AuteurBOKOSSA, AUREOLE
AuteurAGBANGLA, CLEMENT
AuteurAZOKPOTA, PAULIN
AuteurDAUBE, GEORGES
AuteurSCIPPO, MARIE LOUISE
AuteurKORSAK, NICOLAS
AuteurANGELOV, ANGEL
AuteurBOKOSSA YAOU, INNOCENT PADONOU
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2014
ResumeThis 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 7.22log10CFU/g to 7.55log10CFU/g for lactic acid bacteria and 7.78log10CFU/g to 8.44log10CFU/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.
Autre identifiantBECDB-1966
URIhttps://dspace.uac.bj/handle/123456789/2038
Languefr
Fait partie deInternational Journal of Multidisciplinary and Current Research
SujetCereals
Sujetmilk
Sujetdèguè
Sujetfermented drink
Sujetproduction
TitrePRODUCTION AND MICROBIOLOGICAL EVALUATION OF THREE TYPES OF « DÈGUÈ » A LOCAL FERMENTED DRINK MADE FROM MILK IN BENIN
TypeArticle

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