African Journal of Microbiology Research
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Article Number - 4676AA465194


Vol.11(26), pp. 1075-1085 , July 2017
DOI: 10.5897/AJMR2017.8591
ISSN: 1996-0808



Full Length Research Paper

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso



Fidele Wend-benedo TAPSOBA
  • Fidele Wend-benedo TAPSOBA
  • Département Technologie Alimentaire (DTA)/IRSAT/CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
  • Google Scholar
Hagretou SAWADOGO-LINGANI
  • Hagretou SAWADOGO-LINGANI
  • Département Technologie Alimentaire (DTA)/IRSAT/CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
  • Google Scholar
Donatien KABORE
  • Donatien KABORE
  • Département Technologie Alimentaire (DTA)/IRSAT/CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
  • Google Scholar
Diarra COMPAORE-SEREME
  • Diarra COMPAORE-SEREME
  • Département Technologie Alimentaire (DTA)/IRSAT/CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
  • Google Scholar
Mamoudou Hama DICKO
  • Mamoudou Hama DICKO
  • Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie industrielle et Bio-informatiques (BAEBIB), Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
  • Google Scholar







 Received: 15 May 2017  Accepted: 29 June 2017  Published: 14 July 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Zoom-koom is a traditional fermented beverage from Burkina Faso based on cereals such as millet or sorghum. Samples were collected from two local production sites of microenterprises (Zogona and Dassasgho). Microorganisms dynamic during the production of zoom-koom were enumerated using pour plate methods. The titratable acidity, pH and temperature of fermentation were determined using respectively titrimetric and electrochemical methods. The results showed a decrease in pH and an increase in acidity during soaking and fermentation step. While the enterobacteria and yeasts counts decreased (p˂0.05), lactic acid bacteria (LAB) counts increased (p˂0.05). On average, the pH decreased from 5.7 to 4.1; the lactic acid concentration ranged from 0.45 to 0.71 (lactic acid g/100 g) and the LAB ranged from 2.2×108 to 5.6×108 CFU/g for the millet dough. For the red sorghum dough the pH decreased from 6.2 to 4.2; the lactic acid concentration increased from 0.15 to 0.49 (lactic acid g/100 g) and LAB ranged from 8.9×106 to 5×1010 CFU/g. The ambient temperature and nature of the grains had an impact on the fermentation process. Unfermented red sorghum zoom-koom had the lowest load of yeast and enterobacteria than unfermented millet zoom-koom. Short rods in pair or short chains (3 or 4 rods) bacteria are the main microorganisms responsible of the fermentation process.

Key words: Sorghum, millet, fermentation, zoom-koom, lactic acid bacteria (LAB).

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APA TAPSOBA, F. W., SAWADOGO-LINGANI, H., KABORE, D., COMPAORE-SEREME, D., & DICKO, M. H. (2017). Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso. African Journal of Microbiology Research, 11(26), 1075-1085.
Chicago Fidèle Wend-b&en&edo TAPSOBA, Hagr&etou SAWADOGO-LINGANI, Donatien KABORE, Diarra COMPAORE-SEREME, and Mamoudou Hama DICKO. "Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso." African Journal of Microbiology Research 11, no. 26 (2017): 1075-1085.
MLA Fidegrave;le Wend-beacute;neacute;do TAPSOBA, et al. "Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso." African Journal of Microbiology Research 11.26 (2017): 1075-1085.
   
DOI 10.5897/AJMR2017.8591
URL http://www.academicjournals.org/journal/AJMR/article-abstract/4676AA465194

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