Microbiota associated with commercially produced traditional banana beer in Rwanda

Scientific Research and Essays

K. Shale¹ 

关键词:  ;    Traditional banana beer ‘    urwagwa’    Rwanda;     ;    Lactobacillus;    microbial quality;    denaturing gradient gel electrophoresis (DGGE);    food safety.;   

DOI  :  10.5897/SRE12.252

学科分类：社会科学、人文和艺术（综合）

来源: Academic Journals

【 摘 要 】

Brewing and consumption of traditional beers have socio-economic importance in most African countries, including Rwanda. In this study, the microbiological quality (of selected microbes) of commercially produced traditional banana beer was investigated, using both traditional culture-dependent and culture-independent methods. Two brands of commercially produced traditional banana beer (brands A and B) were obtained from a local market in Kigali, Rwanda. Brands A and B recorded the total viable counts (TVC) were 5 and 124 cfu.ml-1respectively, whereas the mean count for lactic acid bacteria were found to be 30 and 80 cfu.ml-1. Yeasts and moulds were 17 cfu.ml-1in brand A, and none detected in brand B Coliforms,Salmonellaspp, andStaphylococcusspp were not detected in either brand of traditional banana beer, through the culture-dependent and culture-independent techniques. Denaturing gradient gel electrophoresis (DGGE) analysis of the 16S rRNA genes detected the presence ofLactobacillus farraginis,Lactobacillus diolivoransandLactobacillus hilgardiias dominant organisms only in brand A. The absence of pathogenic micro-organisms suggests proper hygiene and sanitation, during processing and after production of the banana beer.

【 授权许可】

CC BY