Determination of the Fermentation Parameters of an Artisanal Beer Based on Wax and Honey in the North of Côte d'Ivoire
Karamoko Detto *
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Fagbohoun Jean Bedel
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Moroh Jean-Luc Aboya
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Ouattara Gnénépari Odjo Mahoua
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Djè Koffi Marcellin
Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology, University Nangui Abrogoua, Abidjan, Cote d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study is to evaluate some microbiological and physicochemical parameters during the production of artisanal beer based on honey and beeswax. Samples were collected at various critical points during the production process. The load of mesophilic aerobic germs and yeasts remains high during production. A total absence of lactic acid bacteria is observed in both types of beer during production. Moreover, Gram staining made it possible to isolate for wax beer, 26% of the Gram negative bacteria of which only one (1) is rod-shaped (5%) and (4) strains are hulls (21%) and 74% of the Gram positive bacteria of which three (3) strains are rods (16%) and eleven (11) strains are hulls (58%). For honey beer, 45% of the Gram-negative bacteria were isolated, of which seven (7) strains are hulls (32%) and three (3) strains are rods (13%), and 55% Gram-positive bacteria, of which seven (7) strains are hulls (32%) and five (5) strains are rods (23%). Wax and honey beers contain a high level of reducing sugars at the beginning of exploitation. During the heat treatment, the reducing sugars reduce the microorganisms disappear after 9 min and 11 min heat treatment respectively for wax and honey beer.
Keywords: Beer, honey, wax, heat, treatment, microorganisms.