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The journal publishes full research papers.[Read More]
 

Microbiological Analysis of Traditional Banana Wine Prepared by Local Population with Feet and Hands in North and East (Case Study Ngoma and Musanze)

Bunani Parfait 1, Karine Bernard 2,3, Isabane Remy Serge 2,3, and Ishimwe Patrick 2,3
1. Department of Environmental Science, Lanzhou Jiaotong University, Lanzhou, China
2. Department of Biology, Memorial University of Newfoundland, Ontario, Canada
3. Department of Environmental Engineering, Lanzhou Jiaotong University, Lanzhou, China
Abstract—This research has the objective of analyzing and compare the microbial content of TBW manufactured in rural areas. To achieve our objectives, 3 samples from Ngoma and 3 from Musanze sectors have been collected and analyzed using Nutrient broth, Sabouraud, and Eosin methylene blue agar media. The results have shown that TBW made from Musanze and Ngoma contains many microbes from different species E Coli, Streptococcus, Staphylococcus, Lactobacillus, Enterobacter, Clostridium, and Bacillus have been identified. The results showed that the TBW lacks hygienic conditions which were worse in TBW prepared by feet in Ngoma. The TBW made in Ngoma contained more fecal coliforms 330/ml, total germs 302.3x107/ml, yeasts, and molds 784x106/ml compared to TBW made from Musanze containing 50/ml fecal coliforms 325/ml yeasts and molds and 523x106/ml total germs. The total coliforms were the only category of microorganisms to be more numerous in Musanze TBW 117x104/ml compared to 140x103/ml of Ngoma. TBW from Musanze had high pH and alcoholic degree compared to Ngoma. TBW made from Ngoma had a shorter shelf life and bad smelling. Both Tbw did not respect the norms fixed by RBS, so the producers must improve the hygienic conditions and respect the norms of RBS.
 
Index Terms—traditional banana wine, microbes, flavour, alcoholic degree, culture medium, pH, colour

Cite: Bunani Parfait, Karine Bernard, Isabane Remy Serge, and Ishimwe Patrick, "Microbiological Analysis of Traditional Banana Wine Prepared by Local Population with Feet and Hands in North and East (Case Study Ngoma and Musanze)," International Journal of Pharma Medicine and Biological Sciences, Vol. 9, No. 3, pp. 134-139, July 2020. doi: 10.18178/ijpmbs.9.3.134-139

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
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