Suivi technique, analytique et microbiologique de la « bili bili »,bière traditionnelle tchadienne

Abstract

Technical, analytical and microbiological follow-up of the "bili bili", Chadian traditional beer

To improve our knowledge of the artisanal process of manufacture of the "bili bili", carried out some measurements (operation time, temperature, pH, concentrations and we mass of dry matter, total carbohydrates, fermentable carbohydrates, lactic acid, ethanol,number of total bacteria, lactic bacteria and yeast) at different stages. The influence of operating conditions on the artisanal process of malting, mixing, acidification and fermentation were analyzed. The results obtained made it possible to identify and characterize the main physico-chemical and biological changes during the production of this beer. Moreover, as the European beers the "bili bili" results the same  technological process but showed a double lactic fermentation. These results also made it possible to suggest improvements of the production procedure that could economize the energy significantly.