Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)
Table 7
Safety scores of “bili-bili” and “cochette” samples sold in various sites of the city of Maroua.
Microbial scores
Sampling sites (bili-bili)
Quality scale (cfu/mL)
Palar
Domayo
Ouro-tchédé
Pont-vert
m
3 m
M
S
Total count
46
46
46
46
106
3.106
107
109
Total coliforms
46
46
46
46
103
3.103
104
106
Fecal coliforms
0
0
0.4
1.5
102
3.102
103
105
Total fungi
46
46
46
46
105
3.105
107
108
Total mesophilic spore-forming bacteria
1.5
1.5
1.5
1.5
104
3.104
105
107
Fecal Streptococcus
0
0
0
0
103
3.103
104
106
Sulphite-reducing Clostridia
0
0
0
0
105
3.105
107
108
Salmonella and Shigella
0
0
0
0
0
0
0
0
Staphylococci spp.
0
0
0
0
102
3.102
103
105
Safety site scores
139.5
139.5
139.9
141
Overall safety score
559.9
Microbial score
Sampling sites (cochette)
Quality scale (cfu/mL)
Palar 1
Palar 2
Pitoare
m
3 m
M
S
Total count
46
46
46
106
3.106
107
109
Total coliforms
46
46
46
103
3.103
104
106
Fecal coliforms
1.5
1.5
1.5
102
3.102
103
105
Total fungi
1.5
1.5
1.5
105
3.105
107
108
Total mesophilic spore-forming bacteria
1.5
46
1.5
104
3.104
105
107
Fecal Streptococcus
0
0
0
103
3.103
104
106
Sulphite-reducing Clostridia
0
0
0
105
3.105
107
108
Salmonella and Shigella
0
0
0
0
0
0
0
Staphylococci spp.
0
0
0
102
3.102
103
105
Safety site scores
96.5
141
96.5
Overall safety score
334
The microbial score is based on the microbial count of each sample. It is assigned by comparing the microbial count to the referenced value (m) and the other m-based values; m: microbial reference value of each microbial group; M = 10 m (agar culture media); S = 103 m.
