{"title":"改进刚果民主共和国上加丹加省两种传统啤酒Katata和Katubi的理化和微生物特性","authors":"Célestin Muleka Kimpanga, Lydie Monga Safi, Eddy Mbuyu Ilunga, Elie Umba Kipanzula, Marsi Mbayo Kitambala, Roland Foma Kibwega, ET Jean-Pierre Mirhonyi Mugisho","doi":"10.54660/.ijmrge.2023.4.2.41-45","DOIUrl":null,"url":null,"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.","PeriodicalId":377083,"journal":{"name":"International Journal of Multidisciplinary Research and Growth Evaluation","volume":"41 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improvement of the physicochemical and microbiological properties of two traditional beers, Katata and Katubi, from the Haut-Katanga Province in the DRC\",\"authors\":\"Célestin Muleka Kimpanga, Lydie Monga Safi, Eddy Mbuyu Ilunga, Elie Umba Kipanzula, Marsi Mbayo Kitambala, Roland Foma Kibwega, ET Jean-Pierre Mirhonyi Mugisho\",\"doi\":\"10.54660/.ijmrge.2023.4.2.41-45\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":377083,\"journal\":{\"name\":\"International Journal of Multidisciplinary Research and Growth Evaluation\",\"volume\":\"41 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Multidisciplinary Research and Growth Evaluation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.54660/.ijmrge.2023.4.2.41-45\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Multidisciplinary Research and Growth Evaluation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54660/.ijmrge.2023.4.2.41-45","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Improvement of the physicochemical and microbiological properties of two traditional beers, Katata and Katubi, from the Haut-Katanga Province in the DRC
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.
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