Microbiological characterization of traditional djalaa beer marketed in Sarh (Chad) during the dry and rainy seasons

Authors

  • Emmanuel ben Rangadam Faya University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad https://orcid.org/0009-0009-7501-4064
  • Doloum Gomoung University of Sarh, Faculty of Science and Technology, Department of Biology–Geology, P.O. Box 105, Sarh, Chad
  • Angéline Kemsol Nagorngar University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad
  • Assadi Michel University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad https://orcid.org/0000-0003-3998-8768
  • Benjamen Tchamagoye Kiddindiwa University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad https://orcid.org/0009-0008-3533-0516

Abstract

Objectives: This study aimed to evaluate the microbiological quality of the traditional beer Djalaa according to seasonal variations in Sarh, Chad.

Methods: Microbiological analyses were conducted on djalaa beer samples collected during the dry and rainy seasons. Standard microbiological methods based on ISO standards were used for the enumeration and detection of Escherichia coli, total coliforms, Salmonella spp., and yeasts.

Results: Escherichia coli was detected in all analyzed samples, with values ranging from 2 to 10.33 CFU/mL during the dry season and from 70 to 114.3 CFU/mL during the rainy season. Total coliform counts ranged from 70 to 114.33 CFU/mL during the dry season and from 7.7 to 483.33 CFU/mL during the rainy season. Salmonella spp. was detected in all samples, with concentrations varying from 0.33 to 3 CFU/mL during the dry season and from 1.33 to 6.1 CFU/mL during the rainy season. Yeast counts were generally higher during the rainy season, reaching 16266.66 ± 4688.81 CFU/mL.

Keywords:  djalaa, Microbiological characterization, Traditional beer, Dry and rainy seasons, Chad

Keywords:

djalaa, Microbiological characterization, Traditional beer, Dry and rainy seasons, Chad

DOI

https://doi.org/10.22270/jddt.v16i7.789544

Author Biographies

Emmanuel ben Rangadam Faya , University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

Doloum Gomoung , University of Sarh, Faculty of Science and Technology, Department of Biology–Geology, P.O. Box 105, Sarh, Chad

University of Sarh, Faculty of Agronomic and Environmental Sciences, CREFELD, P.O. Box 105, Sarh, Chad

 

Angéline Kemsol Nagorngar , University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

Assadi Michel , University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

Benjamen Tchamagoye Kiddindiwa , University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

University of N’Djamena, Doctoral school of Sciences- Technique – Environment, Doctoral Training in Biological Sciences Faculty of Exact and Applied Sciences, Food Science and Nutrition Research Laboratory (LARSAN) P.O. Box 1117, N’Djamena, Chad

References

1. Madilo FK, Kunadu APH, Tano-Debrah K, Saalia FK, Kolanisi U, Diversity of production techniques and microbiology of African cereal-based traditional fermented beverages, Journal of Food Quality, 2024; 2024:1241614. https://doi.org/10.1155/2024/1241614

2. Obafemi YD, Adebo OA, Kayitesi E, Traditional sorghum-based alcoholic beverages: Processing, microbiology and nutritional aspects, Foods, 2022; 11(3):456. https://doi.org/10.3390/foods11030456

3. Tamang JP, Watanabe K, Holzapfel WH, Diversity of microorganisms in global fermented foods and beverages, Frontiers in Microbiology, 2016; 7:377. https://doi.org/10.3389/fmicb.2016.00377

4. Franz CMAP, Huch M, Mathara JM, Abriouel H, Benomar N, Reid G, Gálvez A, Holzapfel WH, African fermented foods and probiotics, International Journal of Food Microbiology, 2014; 190:84-96. https://doi.org/10.1016/j.ijfoodmicro.2014.08.033

5. Owusu-Kwarteng J, Akabanda F, Jespersen L, Microbial safety of traditional fermented foods and beverages in Africa, Fermentation, 2020; 6(1):24. https://doi.org/10.3390/fermentation6010024

6. Grace D, Food safety in low and middle income countries, International Journal of Environmental Research and Public Health, 2015; 12(9):10490-10507. https://doi.org/10.3390/ijerph120910490

7. Tortorello ML, Indicator organisms for food safety and quality evaluation, Foodborne Pathogens and Disease, 2019; 16(6):365-371. https://doi.org/10.1089/fpd.2018.2570

8. International Organization for Standardization, ISO 4832:2006. Microbiology of food and animal feeding stuffs-Horizontal method for enumeration of coliforms-Colony-count technique. Geneva: ISO; 2006.

9. International Organization for Standardization, ISO 16649-2:2001. Microbiology of food and animal feeding stuffs-Enumeration of β-glucuronidase-positive Escherichia coli. Geneva: ISO; 2001.

10. International Organization for Standardization, ISO 6579-1:2017. Microbiology of the food chain-Detection of Salmonella spp. Geneva: ISO; 2017.

11.International Organization for Standardization, ISO 21527-1:2008. Microbiology of food and animal feeding stuffs-Enumeration of yeasts and moulds. Geneva: ISO; 2008.

12. Mensah P, Yeboah-Manu D, Owusu-Darko K, Ablordey A, Street foods in Accra, Ghana: How safe are they?, Bulletin of the World Health Organization, 2002; 80(7):546-554. https://doi.org/10.1590/S0042-96862002000700006

13. Bationo F, Sawadogo-Lingani H, Diawara B, Traoré AS, African cereal fermentations: A review, International Journal of Food Microbiology, 2022; 378:109815. https://doi.org/10.1016/j.ijfoodmicro.2022.109815

14. Berghaus RD, Thayer SG, Law BF, et al., Enumeration of Salmonella enterica in food and environmental samples: Method comparison and performance evaluation, Applied and Environmental Microbiology, 2016; 82(1):123-130. https://doi.org/10.1128/AEM.02438-15

15. Jespersen L, Saccharomyces cerevisiae in African fermented foods, FEMS Yeast Research, 2003; 3(2):191-200. https://doi.org/10.1016/S1567-1356(03)00018-9

16. Sanni AI, Franz CMAP, Schillinger U, Huch M, Guigas C, Holzapfel WH, Lactic acid bacteria and yeasts from Nigerian fermented foods and from sorghum-based products, Food Microbiology, 2013; 33(2):280-287. https://doi.org/10.1016/j.fm.2012.10.005

17. World Health Organization, Food safety: Key facts, Geneva: WHO; 2023.

18. Sawadogo-Lingani H, Lei V, Diawara B, Nielsen DS, Møller PL, Traoré AS, Jakobsen M, The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer, Journal of Applied Microbiology, 2007; 103(4):765-777. https://doi.org/10.1111/j.1365-2672.2007.03309.x

19. Lyumugabe F, Gros J, Nzungize J, Bajyana E, Thonart P, Characteristics of African traditional beers brewed with sorghum malt: A review, Biotechnologie, Agronomie, Société et Environnement, 2012; 16(4):509-530.

20. Mugula JK, Narvhus JA, Sørhaug T, Starter cultures in togwa, International Journal of Food Microbiology, 2003; 83(3):307-318. https://doi.org/10.1016/S0168-1605(02)00365-0

21. World Health Organization, Salmonella (non-typhoidal), Geneva: WHO; 2024.

22. Codex Alimentarius Commission, General Principles of Food Hygiene (CXC 1-1969), Rome: FAO/WHO; 2022.

23. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C, Cereal-based fermented foods and beverages, Food Research International, 2003; 36(6):527-543. https://doi.org/10.1016/S0963-9969(03)00049-1

24. Holzapfel WH, Starter culture technologies, International Journal of Food Microbiology, 2002; 75(3):197-212. https://doi.org/10.1016/S0168-1605(01)00703-0

Published

2026-07-15
Statistics
Abstract Display: 0
PDF Downloads: 0
PDF Downloads: 0

How to Cite

1.
Faya E ben R, Gomoung D, Nagorngar AK, Michel A, Kiddindiwa BT. Microbiological characterization of traditional djalaa beer marketed in Sarh (Chad) during the dry and rainy seasons. J. Drug Delivery Ther. [Internet]. 2026 Jul. 15 [cited 2026 Jul. 16];16(7):9-14. Available from: https://www.jddtonline.info/index.php/jddt/article/view/7844

Issue

Vol. 16 No. 7 (2026): Volume 16, Issue 7, July 2026

Section

Research

Copyright (c) 2026 Emmanuel ben Rangadam Faya , Doloum Gomoung , Angéline Kemsol Nagorngar , Assadi Michel , Benjamen Tchamagoye Kiddindiwa

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

How to Cite

1.
Faya E ben R, Gomoung D, Nagorngar AK, Michel A, Kiddindiwa BT. Microbiological characterization of traditional djalaa beer marketed in Sarh (Chad) during the dry and rainy seasons. J. Drug Delivery Ther. [Internet]. 2026 Jul. 15 [cited 2026 Jul. 16];16(7):9-14. Available from: https://www.jddtonline.info/index.php/jddt/article/view/7844
Crossref
Scopus
Google Scholar
Europe PMC