Steered fermentation by microorganisms gives great added value in the nutritional quality of local food. Ginger rhizome naturally contains a myriad of bioactive compounds including polyphenol and flavonoids. The aim of this work was to ferment the ginger juice, to evaluate the biochemical parameters of ginger wine, and to understand the involvement of microorganisms in the bioincrease of polyphenol compounds. Titratable acidity and pH values were determined and showed that pH is around 1.6 at the end of the fermentation when the acidity is around 6.431 g/L. Using colorimetric assay, the total polyphenolic and flavonoid compounds were evaluated throughout the fermentation. The variation of the polyphenol and flavonoid concentrations of the unsweetened sample was around 10.18 to 14.64 mg Eq AG/g and 1.394 to 2.224 mg Eq Cat/g Ms, but those from the sweet sample were around 10.82 to 18.34 mg Eq AG/g Ms and 1.311 to 2.290 mg Eq Cat/g. Using one-step PCR, multiplex techniques with specific primers, with yeast-like phenotype 27.27% (6), have been assigned among 22 isolates to Saccharomyces cerevisiae. By using PCR multiplex techniques, Bacillus licheniformis, Bacillus pumilus, Bacillus safensis, and Saccharomyces cerevisiae have been identified. Together with Saccharomyces cerevisiae, we showed that Bacillus sp. are able to secrete enzymatic landscape with some activities up to 50% including cellulase, amylase, pectinase, and protease.
The traditional retting of cassava roots occurs in ponds or in backwaters. The medium pH is slightly acidic (pH 5.54) and the pressure of dissolved oxygen is very low (pO2 1.96). The fermentation of cassava roots lasts for three days in the rainy season (October to April) with an average temperature of 26 °C, but it is longer, 5-6 days, in the dry season (May to September) with an average temperature of 23 °C. The fermentation with peeled roots is preferred because it favours the rapid softening of cassava roots and it allows to shorten at least one day the fermentation duration. In addition, the peeled roots after retting contain less tannin than the unpeeled roots and allow to obtain the alimentary products, fufu and kwanga which have a higher whiteness. The bitter variety of cassava roots is more used in fermentation than the sweet variety. Retted cassava dough is well preserved one to two months in account of anti-microbial compounds produced by lactic acid bacteria. The variability of characteristics of the products obtained from retted cassava roots is the reflection of several factors, including the cassava variety, the environmental conditions and the retting method.
The objective of this work was to assess the health risks associated with the consumption of minced meat sandwiches, sold in the informal sector in Brazzaville in the Republic of Congo. A survey on the application of hygiene rules was conducted in parallel with a bacteriological analysis of cooked minced meat. The enterobacteria isolated from this food were identified and antibiotic resistance testing was performed. The investigation revealed shortcomings in respect of basic hygiene rules, and 56% of the sandwiches analyzed were of bacteriological quality unsatisfactory. The non-compliance of the sandwiches was caused mainly by the presence total aerobic mesophilic flora (71.43%) and total coliforms (57.14%). In contrast, not all samples were contaminated with anaerobes sulfito-reducting bacteria and Salmonella. Five species of Enterobacteriaceae were identified: Escherichia coli (35.30%), Proteus vulgaris (11.76%), Klebsiella oxytoca (11.76%), Citrobacter spp. (23.53%) and Enterobacter cloacae (17.65%). Of these, 42.65% were resistant to 75% of antibiotics tested: Cefalexin (17.24%), Ceftriaxone (48.28%) and Norfloxacin (34.48%). In contrast, all strains were sensitive to Nitrofurantoin. Minced meat sandwiches sold in informal sector in Brazzaville can be source of enteropathogens, susceptible to expose consumers to foods poisonings.
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