
Article
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
(2017)
Abstract
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.
Keywords
- Sorghum,
- millet,
- fermentation,
- zoom-koom,
- lactic acid bacteria (LAB).
Disciplines
Publication Date
Fall July 14, 2017
DOI
10.5897/AJMR2017.8591
Publisher Statement
Copyright © 2017
Author(s) retain the copyright of this article
http://www.academicjournals.org/AJMR
Citation Information
Fidèle Wend-bénédo TAPSOBA, Hagrétou Sawadogo-Lingani, Donatien KABORE, Diarra Compaoré/Sérémé, 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 Vol. 11 Iss. 26 (2017) p. 1075 - 1085 ISSN: 1996-0808 Available at: http://works.bepress.com/dicko/68/
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