Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Table 1

Standards, culture media, incubation conditions, and colonies features used for microbial analysis of “bili-bili” and “cochette” samples collected in various localities of Maroua.

Microbial groups	Standards	Culture media	Temperature and incubation time	Colonies features	References
Total aerobic mesophilic bacteria	ISO 4833-2: 2013	Cycloheximide (2.5 mg/L) plate count agar (PCA)	35°C for 48 h	Growth	[35]
Total fungi	ISO 21527-1: 2008	Chloramphenicol (0.02%) potatoes dextrose agar (PDA)	25°C for 96 h	Creamy (yeasts); filamentous and colored (moulds)	[36]
Total coliforms	ISO 4832: 2006	Eosine methylene blue agar (EMB)	35°C for 24 h	Dark violet	[37]
Fecal coliforms	ISO 9308-1: 2000	Eosine methylene blue agar (EMB)	44°C for 24 h	Purplish red	[38]
Aerobic mesophilic spore-forming bacteria	SP-VG M 008-3 (3): 1998	PCA (after heating at 80°C for 10 min)	35°C for 48 h	Growth	[39]
Staphylococci spp.	ISO 6888-1: 2021	Mannitol salt agar (MSA)	37°C for 24 h	Yellow	[40]
Salmonella/Shigella	ISO 6579-1: 2017	Enrichment in selenite cysteine broth + SS agar	37°C for 24 h	Colorless, black-centred	[41]
Fecal Streptococci	ISO 7899-2: 2000	Cycloheximide (0.5%) Slanetz–Bartley agar (SlaBa)	37°C for 48 h	Red or Brown	[42]
Sulphite-reducing Clostridia	ISO 15213: 2003	Trypticase sulphite neomycin agar (TSN)	46°C for 48 h (anaerobiosis)	Small and dark	[43]