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Boisson Musururu

analyse de fabrication et amélioration de sa qualité

Augustin Niyomukiza

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Paperback / softback
24 July 2024
$57.00
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Notre recherche s'inscrit dans le cadre de la valorisation de la boisson alcoolique Musururu produite localement dans la ville de Goma. C'est pourquoi les analyses physico-chimiques et microbiologiques de cette boisson ont été réalisées afin de l'améliorer du point de vue technologique, microbiologique et sanitaire. L'enquête semi-structurée nous a permis d'identifier trois différentes technologies de la production du Musururu dans la ville de Goma. Les points critiques dans chaque opération unitaire de la production de cette boisson ont été identifiés. Ensuite, une technologie améliorée par l'utilisation de la levure sélectionnée Saccharomyces cerevisiae suivie de la pasteurisation a été proposée. La production du Musururu se différencie des procédés modernes par la plus grande complexité de l'opération de brassage, de la rapidité et la brièveté de la fermentation alcoolique par le ferment traditionnel, à laquelle se superpose une fermentation lactique naturelle. Une meilleure stabilité des paramètres physico-chimiques a été observée pour les échantillons obtenus avec l'ajout du saccharose, de la levure S. cerevisiae, puis stabilisés par la pasteurisation.

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$57.00
In Stock: Ships in 3-5 Days
In Stock: Ships in 7-9 Days
Hurry up! Current stock:

Boisson Musururu

$57.00

Description

Notre recherche s'inscrit dans le cadre de la valorisation de la boisson alcoolique Musururu produite localement dans la ville de Goma. C'est pourquoi les analyses physico-chimiques et microbiologiques de cette boisson ont été réalisées afin de l'améliorer du point de vue technologique, microbiologique et sanitaire. L'enquête semi-structurée nous a permis d'identifier trois différentes technologies de la production du Musururu dans la ville de Goma. Les points critiques dans chaque opération unitaire de la production de cette boisson ont été identifiés. Ensuite, une technologie améliorée par l'utilisation de la levure sélectionnée Saccharomyces cerevisiae suivie de la pasteurisation a été proposée. La production du Musururu se différencie des procédés modernes par la plus grande complexité de l'opération de brassage, de la rapidité et la brièveté de la fermentation alcoolique par le ferment traditionnel, à laquelle se superpose une fermentation lactique naturelle. Une meilleure stabilité des paramètres physico-chimiques a été observée pour les échantillons obtenus avec l'ajout du saccharose, de la levure S. cerevisiae, puis stabilisés par la pasteurisation.

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