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.