ESSENTIAL OILS FROM DJIBOUTI IN SORGHUM BEER PRESERVATION

  • Fatouma M. Abdoul-latif Laboratoire BAEBIB, Département de Biochimie et Microbiologie, Université de Ouagadougou 03, BP: 7021 Ouagadougou 03, Burkina Faso, Institut de Recherches Medicinales, CERD, BP: 486 Djibouti, République de Djibouti
  • Christine Raynaud Laboratoire de Chimie AgroIndustrielle (LCA), Ecole Nationale Supérieure des Ingénieurs en Arts Chimiques Et Technologiques (ENSIACET), Université de Toulouse
  • Marius K. Somda Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie et Microbiologie, Université de Ouagadougou 03, BP: 7021 Ouagadougou 03, Burkina Faso
  • Géraldine Giacinti Laboratoire de Chimie AgroIndustrielle (LCA), Ecole Nationale Supérieure des Ingénieurs en Arts Chimiques Et Technologiques (ENSIACET), Université de Toulouse, 4 Allée Emile Monso – BP: 44362, 31030 Toulouse Cedex 4, France
  • Didier Nicolas Laboratoire de Chimie AgroIndustrielle (LCA), Ecole Nationale Supérieure des Ingénieurs en Arts Chimiques Et Technologiques (ENSIACET), Université de Toulouse, 4 Allée Emile Monso – BP: 44362, 31030 Toulouse Cedex 4, France
  • Mamoudou H. Dicko Laboratoire BAEBIB, Département de Biochimie et Microbiologie, Université de Ouagadougou 03, BP: 7021 Ouagadougou 03, Burkina Faso
Keywords: Sorghum beer, microorganisms, plants, essential oils, preservation

Abstract

Traditional local beer “dolo” sold in marketplaces in Burkina Faso are often assumed to be safe. This study investigated the conservation and quality of “dolo” using essential oils extracted from five plants. Twenty five samples of “dolo” were collected from traditional producers in different areas of Ouagadougou (Burkina Faso).

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Published
2015-04-30
Section
Original Article