Background and Objective: In the northern part of Chad, dried dates are used in the production of a traditional drink highly cherished by the population. Despite the importance of this beverage, the processing, microbiological and physicochemical qualities remain unknown. To fill these gaps, this study aimed to describe the main stages of the manufacturing process of this beverage and elucidate some of its physicochemical and microbiological properties. Materials and Methods: To elucidate the traditional processing of the date beverage, ethnographic techniques were involved. Physicochemical, phytochemical, antioxidant and microbiological parameters were evaluated in ready-to-serve fermented drink samples according to referenced methods. Results: It emerged from the field surveys that the production is still rudimentary with an alcoholic fermentation stage using the exogenous starter. Physicochemical revealed that an average pH (3.60±0.01), alcohol (8.7±0.01 g LG 1 ), soluble solids (2.1±0.01EBrix), total sugar (0.007±0.01 g LG 1 ), conductivity (2207±6.4 µS cmG 1 ) and proteins (0.094±0 g LG 1 ) were registered. Microbiology analysis indicated a very good hygienic quality of this beverage with undetectable microbial counts. Moreover, total polyphenols, flavonoids and tannins contents of 3.24±0.15 gGAE LG 1 , 0.07±0 gQE LG 1 and 0.08±0 gCE LG 1 were recorded, respectively. Likewise, both scavenging activity and reducing ferric power of 0.08±0 g Trolox eq LG 1 and 0.31±0.03 g Trolox eq LG 1 were registered, respectively. Conclusion: These results suggested this fermented date beverage could be a good nutrient source and health benefit for consumers.
“Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a means of subsistence to the producers but its production and quality is unknown. A study was then undertaken to highlight the manufacturing process and to characterise the quality of “Kargasok” tea. A field survey was conducted in three divisions of the Far north region (Diamaré, Mayo dany and Mayo kani). Fifty-four (54) samples of “Kargasok” were randomly sampled and the sensory, physicochemical, phytochemical and microbiological profiles were assessed using referenced methods. The production “Kargasok” is rudimentary with two main steps, decoction or infusion and aerobic fermentation. “Kargasok” tea had varying physicochemical properties, a total acidity of 5.76gL-1-6.11gL-1, a total sugar content ranging from 2.82 gL-1 to 3.14 gL-1, an average electrical conductivity of 669 µscm-1 and pH of 3.41. The tea is rich with bioactive components and was highly appreciation. Unfortunately, the hygienic quality is unsatisfactory. However, the panellists qualified the tea as orange-brown or brown in colour, tart and more fluid. “Kargasok” is a functional beverage whose production remains conventional and rudimentary despite the huge potentials.
The aim of this study is to determine the types of carbapenemases moving around the city of Maroua with a view to contribute to the development of a control strategy against the enterobacteria that produce them. The investigation carried out on the biological samples showed that 5.97% of the sample contained carbapenem-resistant microorganisms. This includes 2.20% of urine samples, 0.94% of osteitis samples, 0.63% of wound pus samples, 1.26% of stool samples and 0.94% of blood samples. The microorganisms responsible for this resistance to carbapenems are 5.26% for each of species Arizona, Citrobacter braakii, Enterobacter gergoviae, P. vulgaris, and Serratia ficaria, 26.32% for the species E. gergoviae and P. mirabilis and 21.05% for the species S. odorifera 1. All these enterobacteria produce at least one carbapenemase, which 36.84% are of the KPC type, 10.53% of the OXA-48 or OXA-181 type and 52.63% of types that could not be determined by the algorithm proposed by Nordmann et al. used for this purpose. The types of carbapenemases determined in this revealed 11 substrates and inhibition profiles associated with their production. This highlighted the difficulty of applying an inhibition law in situ in the context of probabilistic antibiotic therapy.
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