Title:
PHYSICAL-CHEMICAL AND BACTERIOLOGICAL STUDY OF PALM WINE PRODUCED AND CONSUMED IN KISANGANI IN 2016 "CASE OF THE COMMON TSHOPO" IN RD CONGO

Authors:
Léonard LIFOFA OTAKEWAE, Antoine BAOKONDA BOSOLESOLE, Faustin GEBETE NGESI and MOLOWE RUBI Toto

Abstract:
In our country the Democratic Republic of Congo, palm wine is among the most consumed beverages. This commodity is growing in terms of consumption and especially in the Province of Tshopo, especially in the city of Kisangani due to its lower blow and its availability especially for low-income populations. Our study focused on "The Physico-Chemical and Bacteriological Study of Palme Wine Produced and Consumed in Kisangani." The analyses carried out showed that the palm wine sold in Kisangani in the Tshopo commune is extracted in an artisanal way and marketed without any microbiological and physical-chemical control. As a result, it is contaminated with germs that are harmful to health and certain physical and chemical parameters are modified. Total flora is counted in all samples (100%). Yeasts at 33% while Staphylococci are counted at 67% sample. The number of FMAT colonies. Yeasts and Staphylococci counted in wine samples from shooters varies between 1, 82. 105 to 1.86.105 with an average of 1.84.105 Ufc/ml of wine from 0 to 10 with an average of 3.33 Ufc/ml of wine and 0 to 620 with an average of 213, 33 Ufc/ml of wine. While the number of colonies of FMAT yeasts and Staphylococci counts in wine samples from sellers varies between 1.81.105 to 1.86.105 with an average of 1.84.105 Ufc/ml wine from 0 to 650 with an average of 28.33 Ufc/ml of wine and 180 to 1400 with an average of 696.66 Ufc/ml of wine

Keywords:
Physio-chemical study; Bacteriological, Palme wine, Product, consumed, city of Kisangani.

DOI: