Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)
Oumarou Djobo
Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi (UAC), Benin.
Abdou Hamidou Soule
Zootechnical, Veterinary and Fisheries Research Laboratory (LRZVH), Agricultural Research Center-Agonkanmey, National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin.
Haziz Sina
Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi (UAC), Benin.
Souriatou B. Tagba
Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi (UAC), Benin.
Farid Baba-Moussa
Department of Plant Biology, Laboratory of Microbiology and Food Technology, Cotonou Benin, University of Abomey-Calavi, Benin.
Adolphe Adjanohoun
National Agricultural Research Institute of Benin, 01 BP 884 Cotonou, Benin.
Lamine Baba-Moussa *
Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi (UAC), Benin.
*Author to whom correspondence should be addressed.
Abstract
Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin).
Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media.
Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified.
Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.
Keywords: Whey, cow's milk, microbiological quality, physicochemical, Benin