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Article Published In Vol.2 (July-Aug-2014)

Production and microbiological evaluation of three types of “Dèguè”, a local fermented drink made from milk in Benin

Pages : 714-720

Author : TCHEKESSI C. K. Célestin, BOKOSSA Auréole, AGBANGLA Clément, AZOKPOTA Paulin, DAUBE Georges, Scippo Marie-Louise, KORSAK Nicolas, ANGELOV Angel and BOKOSSA YAOU Innocent

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This 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 7.22log10UFC/g to 7.55log10UFC/g for lactic acid bacteria and 7.78log10UFC/g to 8.44log10UFC/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.

Keywords: cereals, milk, dèguè, fermented drink, production.





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