EVALUATION OF MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF BORASSUS AKEASSII FRESH SAP AND FERMENTED SAP (BANDJI) PRODUCED AT BURKINA FASO.

  • LABIA/CRSBAN/D?partement de Biochimie-Microbiologie, UFR-SVT, Universit? Ouaga 1 Pr Joseph KI-ZERBO, Burkina Faso, 03 BP 7021 Ouagadougou, Burkina Faso.
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Palm wines are produced, consumed and appreciated by population of West Africa. Our previous study deal with impact of technological diagram on biochemical and microbiological quality of Borassusakeassii wine produced traditionally in Burkina Faso. This study aims to evaluate the microbiological and physicochemical quality of the fresh and fermented sap from Borassusakeassii. Thirty (30) samples of fresh and fermented sap were collected from traditional producers. The microbiological analysis was carried out using standard microbiology methods and physicochemical parameters were determined by AOAC methods. The analyzes of different samples of sap showed that total count of mesophilic bacteria was between 2.0x106 and 1.7x109 CFU/ml ; yeasts between 2.2x105 and 2.5x108 CFU/ml ; lactic acid bacteria (LAB) flora between 1.9x104 and 1.8x107 CFU/ml and acetic acid bacteria (AAB) between 1.3x105 and 3.1x107 CFU/ml. Coliforms, Staphylococcus aureus and Salmonella spstrains were found in few samples of fresh sap but absent in the fermented palm sap. Total sugars and Ascorbic acid content of saps ranged from 0.55 ? 0.05 to 12.5 ?0.1% (w/v) and 0.78 ? 0.06 to11.01 ?0.22 % (w / v) respectively. The application of good hygiene practices during the collection, selling or packaging of the sap is needed and could improve the quality of palm wine.

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[ZongoOumarou, Tapsoba Fran?ois, GuiraFlibert, ZongoCheikna ,Traore Yves and Savadogo Aly. (2017); EVALUATION OF MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF BORASSUS AKEASSII FRESH SAP AND FERMENTED SAP (BANDJI) PRODUCED AT BURKINA FASO. Int. J. of Adv. Res. 5 (May). 1489-1498] (ISSN 2320-5407). www.journalijar.com

SAVADOGO Aly
1LABIA/CRSBAN/Département de Biochimie-Microbiologie, UFR-SVT, Université Ouaga Pr Joseph KI-ZERBO, Burkina Faso, 03 BP 7021 Ouagadougou, Burkina Faso

DOI:

Article DOI: 10.21474/IJAR01/4272      
DOI URL: https://dx.doi.org/10.21474/IJAR01/4272

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