Evaluation of Microbiological Quality of Soy-based Products (Milk and Yogurt) Collected in Ouagadougou
Cissé Hama *
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso.
Abdelsalam A. Doutoum
Université Adam Barka d’Abéché. BP: 1175, Abéché, Chad.
Zongo Oumarou
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso and Unité de Formation et de Recherche en Sciences et Techniques, Université Thomas SANKARA, 12 BP 417 Ouagadougou 12, Burkina Faso.
Djibrine Adoum Oumar
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso and Laboratoire de Recherche sur les Substances Naturelles, Faculté des Sciences Exactes et Appliquées (FSEA), Université de N’Djamena, BP 1117, Chad.
Kabré W. Jeanne d’Arc
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso.
Sawadogo Haguèra
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso.
Sawadogo Adama
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso.
Zongo Cheikna
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso.
Savadogo Aly
Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouaga 03, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
Soybean (Glycine max) is leguminous plant cultivated for their protein-rich seeds, which are used in human and animal nutrition. Their seeds are processed into yogurt, milk, and many other by-products. However, during the processing of these products (milk and yogurt), they can be contaminated with physical, chemical, and biological contaminants that negatively impact consumer health. The objective of this study was to evaluate the microbiological quality of soy milk and yogurt produced in Ouagadougou. A total of 10 soy samples were collected and analyzed, including five (05) samples for soy milk and five (05) samples for soy yogurt. The microbiological parameters analyzed were total mesophilic aerobic flora, yeasts and molds, total and thermotolerant coliforms, Salmonella, and Shigella. These analyses were performed according to standard microbiological methods. The results revealed a total mesophilic aerobic flora load ranging from 6±0.7 x102 CFU/mL to 1±0.8x103 CFU/mL for soy milk and 1.42±0.3 x 103 CFU/mL to 4.63 ± 0.49 x 104 CFU/mL for soy yogurt. Yeast and mold counts ranged from 1.54 ± 0.3 x 102 CFU/mL to 3.64 ± 0.48 x 102 CFU/mL for yogurt and less than 10 CFU/mL for milk. Total and thermotolerant coliform counts were less than 10 CFU/mL for milk and soy yogurt. All samples were free of Salmonella-Shigella. All soy milk samples analyzed were of satisfactory quality and acceptable for soy yogurt. Soy milk and yogurt produced in Ouagadougou could be consumed safely by consumers based on the bacteria studied.
Keywords: Soybean, soy milk, soy yogurt, microbiological quality, ouagadougou