Improvement of the physicochemical and microbiological properties of two traditional beers, Katata and Katubi, from the Haut-Katanga Province in the DRC
Abstract
This article presents some physicochemical and microbiological properties of two traditional drinks from the province of Haut-Katanga, Katata and Katubi, in the DRC. After centrifugation and filtration on Kieselghur, the analyzes showed that the two beers had an acid pH (respectively 3.65 and 3.85), the same alcohol content of 4.3%v, a transparent yellow colour, a pleasant appearance to view. Saccharomyces cerevisiae were highlighted there and no other bacteria.
How to Cite This Article
Célestin Muleka Kimpanga, Lydie Monga Safi, Eddy Mbuyu Ilunga, Elie Umba Kipanzula, Marsi Mbayo Kitambala, Roland Foma Kibwega, ET Jean-Pierre Mirhonyi Mugisho (2023). Improvement of the physicochemical and microbiological properties of two traditional beers, Katata and Katubi, from the Haut-Katanga Province in the DRC . International Journal of Multidisciplinary Research and Growth Evaluation (IJMRGE), 4(2), 41-45. DOI: https://doi.org/10.54660/.IJMRGE.2023.4.2.41-45