optimization of the process of production of brandy from

Indian Journal of Research in Pharmacy and Biotechnology (IJRPB) Volume 7, Issue 3, May, 2019

IJRPB 7 (3) www.ijrpb.com CrossRef: https://doi.org/10.31426/ijrpb. 2019.7.3.7312

CrossRef DOI: https://doi.org/10.31426/ijrpb Indexed in CAS and CABI, Impact Factor: 0.64

IJRPB 7(3) www.ijrpb.com 6

Indian Journal of Research in Pharmacy and Biotechnology (IJRPB) ISSN: 2321-5674 (Print), 2320-3471 (Online)

Optimization of The Process of Production of Brandy from Sweetened Juice

of Pulp of Ginger (Zingiber officinale Roscoe) Using Saccharomyces

Cerevisiae Yeast at Brazzaville.

Diakabana P.-*, Dzondo M.G.,, Tamba Sompila A.W.C.,, Moussounga J.E.,, Ntsossani S.P.,

Kobawila S.C. and Louembé D.

1Laboratoire de Microbiologie Alimentaire, Centre de Recherche et d’Initiation des Projets de Technologie,

Délégation Générale à la Recherche Scientifique et Technologique, Brazzaville. 2Institut Supérieur de Technologie Agroalimentaire et d’Agronomie, Université Libre du Congo,

Brazzaville, Brazzaville. 3Ecole Supérieure de Technologie des Cataractes, Brazzaville.

4Ecole Nationale Supérieure Polytechnique, Université Marien NGOUABI, Brazzaville. 5EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques,

Université, Marien NGOUABI, Brazzaville. 6Institut d’Agronomie, Université Protestante de Brazzaville, Congo.

*Corresponding author Email: [email protected]

Keywords:

Rhizome of ginger, soluble

extract,

fermentation, ethylic distillate,

Alcoholmetric title.

ABSTRACT

In the aim to investigate the optimization of the process of production of brandy

from sweetened juice with pulp of ginger (Zingiber officinale Roscoe) using

Saccharomyces cerevisiae yeast at Brazzaville, the employment of the content of

cane-sugar and cell density is studied. The pH of the juice of pulp of fresh ginger

tested is valuated at 6.5 and the soluble extract appreciated at 3.75 Brix about.

The good development of the fermentation process of the wort of the sweetened

juice with pulp of ginger admits the addition of sugar at an optimal value of 21.5

°Brix producing a distillate titrating 33 °GL of ethanol. Superior or inferior dose

http://www.ijrpb.com/

https://doi.org/10.31426/ijrpb.%202019.7.3.7118





IJRPB 7(3) www.ijrpb.com Page 17


1. Introduction

The ginger has been used since several

centuries for its medicinal role at human1, 18,

26; it is a medicinal plant used against the high

blood-pressure and stimulates our digestive

system. At the fish of breeding in aquaculture,

it procures effects of resistance against

infectious Bacteria (Aeromonas hydrophilia,

Helycobacter pylori) 18, 28, 33.The aromatic

character of rhizome of ginger (Zingiber

officinale Roscoe) 24, 30, 31, 32 is very

intéresting on the food plan 5, 29, particularly

in India, in Chine (respectively first and

second world producing), in Thailand, at the

Japan and Nigeria. The ginger is used in the

pastry - work.

A ginger liqueur is produced in Charente

(France) and an arranged rhum at the ginger at

Madagascar.

This spice plant grows in the tropical regions,

particularly in Congo Brazzaville where its

transformation into sweetened beverage,

locally called ‘’tangawissi’’, is artisanally

exploited.

of sugar added up in the wort of ginger in comparison with optimized content

conduces to the production to distillate which the alcoholmetric title is relatively

lower (distillate at 30°GL of ethanol produced with 31.5 °Brix of soluble extract

and 18°GL ethanol produced with 14°Brix). The most short during of

development of the fermentation process of wort is obtained with a higher cell

density of yeast inoculated (soluble extract diminish from 19.5°Brix to 6.5°Brix

with 26.8 x106 cells/ml into 3 days). By using a more low rate of inoculation with

1.6 x106 cells/ml, the during of the process is 6 days and the index Brix of

soluble extract diminish from 19.5 to 6. The alcoholmetric title of the fraction of

the distillate obtained with the most differently fermented is varied slightly

(31.75°GL of ethanol for 3 days of fermentation with 26.8 x106 cells/ml in

comparison at 34,6°GL for 6 days with an inoculation of 1.6 x106 cells/ml of

ginger must). The pH of the ethylic distillate obtained is enough regular for all

cases of inoculation tested (pH= 4.15 ± 0.5).









Produced in a rural environment, the rhizome

of ginger is ramified, thick, fleshy and very

aromatic. It is commonly commercialized in

Congo at fresh state. It is rich in starch (60%)

2, 6 and its natural extract juice31 is non-

fermentable by yeast25, 34. The process of

leaded fermentation of wort from the extract

of the juice of ginger added of cane-sugar by

exogenous yeast action8, 9, 17 conduct at an

alcoholic wort which the distillation process

furnishes a nicely brandy appreciated at

Brazzaville.

In this study, evolution of parameters relative

at the kinetics of disappearance of soluble

extract in the course of development of the

yeast fermentation process of sweetened wort

of ginger (Zingiber officinale Roscoe) and

alcoholmetric title of ethylic distillate obtained

are evaluated.

1. Material and methods

1.1. Material

i) System of fermentation

The systems used for effecting the process of

tests of fermentation are bottled in glass of 1

liter of capacity, higher than large (height = 31

cm and diameter = 8 cm) and flat bottom. The

charge of wort tested corresponds to 80 % of

the volume of the bottle.

ii) Vegetal material and food additives

The vegetal material used is

constituted of an ensemble of 12 lots of

rhizome of ginger (Zingiber officinale

Roscoe) weighing each around 407, 5

g ±40 g.

These 12 lots of rhizome of ginger, originating

of the valley of Niari, at around 200

kilometers at west of Brazzaville, are sampled

at random in the heart of Total markets and

PK-MFilou respectively in the districts II of

Bacongo and VII of MFilou at Brazzaville.

Brown cane-sugar of Saris-Congo (a measure

of 5 kg) obtained on the market at Brazzaville

is used in variable quantity relative at each test

in triple.

A pure strain of yeast Saccharomyces

cerevisiae (Saf-instant mark, France) is used

for seeding the wort; it is obtained at

Brazzaville market equally.

1.2. Methods of elaboration alcohol

of ginger









The rhizome of ginger used is cleaned,

weighed and grind. The ground of ginger

obtained

is mixed in a hot sugar solution. After thermic

cooking, the mixing is cooled at ambient

temperature and then filtered. The sweetened

wort of an extract of the pulp of ginger is

seeded of yeast and leaned fermenting.

At the end of the ethylic fermentation, the

fermented wort of ginger is distilled (Figure1).

For the preparation of the ginger wort, two

methods are employed.

i) Methods of preparation of ginger

wort

First method of preparation of wort for the

optimization of the sugar dose

Three types of wort differently added of cane-

sugar making respectively 31.75 °Brix, 21.5

°Brix and 14 °Brix, are prepared in triple.

The ground ginger obtained is cooked in a pot

contening15 liter of a cane-sugar hot aqueous

solution during an hour. After cooling down

process at ambient temperature, each mixing is

sifted and the waste pressed.

A volume of 1.6 liter of sugar wort obtained is

introduced in a bottle of two liters, and then

seeded with 13.4 x106 cells/ml before-hand

active, during 15-30 minutes at ambient

temperature in 100 ml of aqueous solution at 2

% of cane- sugar.

A second method of preparation of the wort

for optimization of the rate of the seeding

Four types of wort differently seeded

according to cell density of yeast used7, 13

used, are tested in triple.

After grinding of rhizome of ginger cleaned,

the ground is added of water. The juice is

extracted by sifting and pressing of the waste,

then cooked at fire during 30-45 minutes of

ebullition. It is cooled down during a night at

ambient temperature.

The next day, it is warmed up, then

standardized at 20.5 °Brix by addition of cane-

sugar on juice of pulp of ginger and finally

pasteurized at 85 °C during 20 minutes for

destroying the endogenous flore4, 10 and 11.









ii) Launching and realization of the

process of fermentation.

A volume of 0.8 liter of sweetened extract

obtained is cooled down and poured in a bottle

of one liter. It is then seeded with a stump pure

of commercial yeast (‘’Saf-Instant’’, France)

dosed respectively at 26.8 x 106 cells/ml for

the trial E1, 13.4 x 106 cells/ml for E2, 6.7 x

106 cells/ml for E3 and 1.6 x 106 cells/ml for

E4. The inoculum is beforehand stirred up

during 15-30 minutes in 100 ml of a

sweetened solution of 2 % of cane-sugar.

After seeding of sweetened wort with the

preparation of stump yeast stirred up, the

process of alcoholic fermentation is then

initiated.

iii) Distillation of ethylic fermented

wort

At the end of the fermentation process, the

fermented wort of ginger is distillate.

For every essay of distillation process in the

laboratory, a volume of 300 ml of alcohol

fermented wort is put in a balloon of 500 ml.

In the course of distillation process, the

distillate is collected by the fraction of volume

of 100 ml into a gauged phial in glass.

1.3. Methods of physical-chemical and

microbiological analysis

a) Determination of pH of soluble

extract of juice of pulp.

For the determination of pH of the soluble

extract of juice with pulp of every lot of

ginger, the rhizome is cleaned in the water and

then desiccated by means of blotting-paper. It

is finely grated and the mash obtained is

placed on a cloth of muslin, and then pressed

manually by twisted fringe. The trouble juice

obtained is filtered by means of a filter-paper

10.

The pH of the samples is measured by use of a

pH-meter (Martini Instruments) beforehand

calibrated at pH7 with distillated water. As

samples one note the extracted juice of the

rhizome, the mixing of ground and sugar

before and after boiling, the ginger wort in the

course of the fermentation process and the

distillate.









b) Evaluation of extract juice with pulp

of ginger, soluble extract

The measure of soluble extract of the samples

is determined by use of a refract meter Brix at

20°C according to Navarre27.

c) Evaluation of cell density of yeast

To evaluate the cell density of the

yeast destined at the feeding of the

sweetened wort of ginger, the

technique of counting to optic

microscope is used11.

d) Determination of alcoholmetric title

of the first fraction of volume of

distillate by alcoholmeter.

For every first fraction (100 ml) of distillate

collected, the alcoholmetric title is determined

at 20°C by means of a Gay-Lussac

alcoholmeter which the scale goes from 0 at

100°GL14.

1.4. Statistical Analysis of Results

Within the qualitative appreciation of juice of

rhizome and of the kinetic study of the idyllic

fermentation process of wort of ginger in the

course of fermentation, then for evaluating of

the alcoholmetric title of every essay, the

following statistical values are considered:

mean, standard-deviation, coefficient of

variation and interval of confidence (mean±

standard-deviation). The method based on the

law of Gauss-Laplace in bell is used as

presented it Larrieu20 with modification, in

view to appreciate the relativity of the analysis

and operations.

2. Results and discussion

2.1. Characterization of the pulp of

rhizome of ginger of the Niari valley

The mass of the rhizome, the volume, the pH

and the soluble extract of natural juice from

the pulp of rhizome of ginger of the Niari

valley in the fresh state are valuated (Tableau

1).

The relation of the volume of juice extracted

from the pulp on a la Mass of rhizome of

ginger tested is estimated at 0.55 ± 0.04/1

milliliter/gram.

The pH of the juice of de the pulp of the

rhizome of fresh ginger is estimated at 6.5 ±

O.2 and its soluble extract evaluated at 3.75 ±

0.25 °Brix.









2.2. Evolution of soluble extract of

sweetened wort in the course of the

traditional process of ethylic fermentation.

During the fermentative incubation of the wort

of ginger the profile of consumption of soluble

extracts march of manner descendant

according to three essays tested (Figure 2).

Residual extract of wort is especially more

high in the case of the essay initially more

dense (17.8 °Brix of residual extract obtained

from the essay N°1 with 31.75 °Brix for the

initial extract) in comparison with the essay

more light (9°Brix of residual extract for the

essay N°2 starting off with 21.5 °Brix and

4°Brix of residual soluble extract soluble

essay N°3 with initially 14 °Brix).

2.3. Appreciation of the value of the

alcoholmetric title of the distillate generated

by distillation of fermented wort.

The alcoholmetric title of the distillate

obtained after distillation process of the ethylic

fermented wort vary according to the type of

essay tested (Figure 3).

The essay N°2, originating from sweetened

wort at 21.5 °Brix, produce more ethanol (33

°GL) in comparison with other essays tested

(30 °GL obtained with the sweetened wort

N°1 evaluated at 31.75 °Brix and 18 °GL with

the sweetened wort N°3 initially dosed at 14

°Brix).

2.4. Influence of the rate of yeasting on the

development of the fermentation process of

the wort of ginger

Le profile of consumption of soluble extract

presents downward speed for all rates of

feeding of yeast carried out on wort of ginger

(Figure 4).

With the rate of inoculation elevated of 26.8

x106 cells of yeast/ml, the content of soluble

extract of the wort decreases quickly, into 3

days of fermentation process, from 19.5 °Brix

at 6.5 °Brix. But it decreases more slowly, into

6 days of fermentation process, from 19.5

°Brix at 6 °Brix with the rates of inoculation

more feeble of 6.75 x106 cells/ml for the essay

N°3 and of 1.6 x106 cells /ml for the essay

N°4.









On the other hand, the diminution of the pH

during the fermentation process is lower with

the creasing of the rate of feeding of yeast

tested on the wort of ginger (Figure 5).

This diminution of the pH is more rapid when

the rate of seeding of wort is higher (from pH

6.8 this value decreases rapidly in one day of

fermentation process at pH 4.6 with the rate of

inoculation of 26 x106 cells/ml) in comparison

to the case of inoculation relatively more

feeble (from pH 6.8 at pH 5 in one day with a

setting of 1.6 x106 cells /ml).

2.5. Effect of the rate of yeasting of the wort

on the conversion process of the cane-sugar

into ethanol

In the course of the fermentation process of

the sweetened wort of ginger at 19.5°Brix, the

effect of the rate of yeasting is appreciated

according to the conversion process of the

sweetened extract into ethanol. The values of

the aloholmetric title and that of the pH of the

distillate obtained by distillation of the wort

are in relationship with the rate of inoculation

employed for realizing the ethylic

fermentation of the sweetened wort of ginger

(Tableau 2).

From the soluble extract submitted in the

fermentation process of the sweetened wort,

the alcoholmetric title of ethylic distillate

obtained vary very few (CV = 3.47 %)

according to the different rates of seeding

employed (31.75 °GL with an inoculum of

26.8 x 106 cells of yeast/ml in comparison at

34,6 °GL obtained from inoculation with 1.6 x

106 cells of yeast/ml). But the value of the pH

of alcoholic distillate is enough constant (CV

= 0.12 %) for the four essays tested.

The pulp of the rhizome of ginger is a medium

at acid character (pH= 6.6 ± 0.1), but poor in

soluble sugar (3.75 ± 0.25 °Brix). The juice of

ginger doesn’t permit to the yeast to assure

particularly the ethylic fermentation process7.

The initial content of sugar added to the wort

of ginger corresponding at a soluble extract of

21.5 °Brix is an optimal value in the wort and

conduct to maximal production of ethanol (33

°GL). For an initial value of content of sugar

equal or superior at 31.75 °Brix of soluble

extract, the quantity of ethanol formed (30

°GL) exerts an antibiotic effect on the yeast

cells and an effect of flocculation16, leading to

slowing and at the stopping of the process at

17.78 °Brix21.









For the dissolution of the cane sugar during

the ebullition process, the operation of

sugaring must effect on the hot extract of

ginger 20 minutes before the end of the

cooking of the wort in order to assure the

inactivation of endogenous flora4, 10, 11, and

22.

The valorization of this local know-how is

necessary to make in view to promote the

knowledge on the useful of the biochemical

transformation of tropical agro-resources3, 12,

15, 16, 19, 22 and 23.

An inoculation rate more high favor the speed

of the fermentation of wort with optimal

density of content sugar given (20.5 °Brix).

The residual extract more low noted at the end

of the fermentation process of sweetened wort

and the alcoholmetric title of the distillate

efferent the highest possible, reveal a good

activity of fermentation. They are obtained in

the course of a leaded fermentation with

activated strain yeast inoculated at the

sweetened wort of ginger with a rate feebler

which is favorable for the development of the

cell growing process of the active yeast.

Otherwise a value more elevated of a residual

extract of the fermented wort and a feebler

alcoholmetric title of the distillate is obtained

after the fermentation process with a rate of

seeding of 26.8x106 cells of yeast/ml. That

doesn’t intensify the cell rejuvenating, and as

well as development of the ethylic

fermentation process by the yeast. In these

conditions of fermentation processes, an

important population of cells of yeast identical

at the parental-cell has flocculated at the

starting of process and has not participated in

the conversion of the sucrose into ethanol.

Conclusion

In order to obtain a good ethylic fermentation

process, the employment of an initial quantity

of sugar added on the wort of ginger must be

done about 20.5°Brix of soluble extract. Over-

wise, a good yeasting process of this wort of

ginger must be done with a pure stock of

alcoholgene yeast at the rate of a cell density

of 13.4 x 106 cells/ml in order to obtain a

good hourly yield of production in ethanol.









The juice of the pulp of the rhizome of ginger

added of fermentable sugar is a good biomass

that could contribute to the production of the

bioethanol in exchange for yeasting by

Saccharomyces cerevisiae.

Table 1. Mass characteristics and physical-

chemical of rhizome of ginger originating of

the Niari valley.

Statistical

parameters

pH of

soluble

extract of

pulp

Soluble extract

of pulp (°Brix)

M : mass of

rhizome

tested (g)

V :

volume of

juice of

pulp (ml)

Ratio V/M of

the rhizome

(ml/g)

Ḿ ±δ 6.5 ± 0.2 3.75 ± 0.25 43.3 ± 5.1 22.5 ± 6.4 0.55 ± 0.04/1

n : 12 (results obtained from 12 lots of rhizome of ginger).

Ḿ : mean; δ : standard deviation; Ḿ ±δ : interval of confidence.

Table 2. Valuating of alcoholmetric title and pH of fraction of 100ml of distillate.

Samples obtained order at the inoculating of the yeast, next fermenting of the sweetened wort then

distillation process of the fermented wort.

Parameter

s

Mean values of samples (E) of first fraction (100 ml) of ethylic distillate

proceeding from the sweetened wort differently inoculated by cell density

determined. Ḿ ± 𝛿 : Interval of confidence; CV: coefficient of variation.

E1

(26.875x106

cells/ml)

E2

(13.375x106

cells/ml)

E3

(6.75x106

cells/ml)

E4 (1.6x106

cells/ml)

Ḿ ± 𝛿

(1.6x106

cells/ml)

CV

(%)

Ethanol

(°GL)

31.75 ±1.25 33.5 ±0.5 34.83 ±1.17 34.6 ±1.16 33.67 ±1.17 3.47

pH 4.1 4.1 4.2 4.2 4.15 ± 0.05 0.12









Ginger rhizome

Cleaning

Weighing Sugar Water

Grinding using pestle-mortar Rubber solution by heating

Ground of ginger Sweetened solution

Mixing of ground and sugar

Cooking of the mixing

Cooling down

Filtering

Sweetened juice of ginger (26-29°C) Yeast

Sweetened juice seeded

Fermenting of wort

Distilling of fermented wort

Ethylic distillate

Figure 1. Diagram of production of ethylic distillate from ginger rhizome









0

5

10

15

20

25

30

35

0 1 2 3 6 9 10 11 14 15 16

Solu

ble

extr

act (

°B

rix)

Development of the fermentation process (days)

Figure 2. Evolution of the consumption of sugar (°Brix) in the course offermentation of the ginger wort (26-29°C). Initial soluble extract: 31.75°Brix for essay N °1, 21.5°Brix for N°2 and 14 °Brix for N°3.

Essay N°1

Essay N°2

Essay N°3

0

20

40

Essay N°1(30 °GL)

Essay N°2(33 °GL)

Essay N°3(18 °GL)

Titre

alc

oom

étr

que °

GL

Figure 3. Evaluation of alcohometric title of the distillate relatifve at the dose of initial soluble extract used for every essay tested

(E1: 31.75 °Brix, E2: 21.5 °Brix etand E3:14 °Brix).









0

5

10

15

20

25

0 1 2 3 6 7

So

luble

extr

act (°

Bri

x)


Figure 4. Evolution of the consumption of soluble extract (°Brix) during inthe course of fermentation of wort of ginger in terms of the rate ofyeasting in M/ml (Millions of cells/ml , incubation at 26-29 °C) .

E1 (26 M/ml)

E2 (13 M/ml)

E3 (6 M/ml)

E4 (1,6 M/ ml)

0

1

2

3

4

5

6

7

8

0 1 2 3 6

Valu

e o

f p

H


Figure 5. Evolution of the pH in the course of thefermentation of the ginger wort in terms of rate ofyeasting: pH1 for 26x106 cells/ml; pH2 for 13x106 cells/ml:pH3 for 6x106 cells /ml and pH4 for 1.6x106 cells/ml.

pH1

pH2

pH3

pH4









Acknowledgements

The authors thank M. Innocent Mikédi,

technician of laboratory at the CRIPT, for his

contribution to the realization of the technical

aspects of the work.

References

1) Akram M, Ibrahim Shah M, Kham

Usmanghan, Mohiuddin E, Abdul Sami,

Asif M, Ali Shah SM, Khall Ahmed et

Ghazala Shaheen, Zingiber officinale

Roscoe (une plante médicinale).

Pakistan Journal of Nutrition, Vol. 10(4),

2011: 399-400.

2) Amani N’GG, Tetchi FA et Aissatou

Coulibaly, Propriétés physico-chimiques

de l’amidon de gingembre (Zingiber

officinale roscoe) de Côte d’Ivoire.

Tropicultura, 22(2), 2004 :77-83.

3) Ameyapoh Y, de Souza C, Koumaglo,

Traoré A, Etude de l’amélioration d’une

eau-de-vie à base de tomate produite par

une méthode traditionnelle artisanale.

Journal de la Société Ouest Africaine de

Chime-SOACHIM, 019, 2005, 81-97.

4) Ameyapoh Y, Wokpor K et de Souza C,

Identification et sélection de souches de

levure performantes pour la production

d’alcool. Journal des Sciences 6 (1), 2006,

30-40.

5) Borget M, Les plantes tropicales à épices.

Editions Maisonneuve et Larose ; VB1-

1745, 1991.

6) Dei-Tutu and Rish E, Studies on the

composition of some Ghanaian ginger

samples. Ghana Jour.Agr.Sci.9, 1976, 225-

229.

7) Deltiel D, Aspects pratiques du levurage

en conditions méditerranéennes:

techniques d’inoculation et rapport entre

population sélectionnée et population

indigène. Revue Française d’œnologie

N°189, 2001, 42-51.

8) De Vasconcelos JN, Lopes CE, França FP,

Continuous ethanol production using yeast

immobilised on sugar-cane stalkes.

Brazilian Journ. Chem. Engineer., 21(3),

2004, doi: 10.1590: S0104-

663322004000300002.

9) Diakabana P, Nyanga-Koumou CA,

Kobawila SC, Louembé D, Derdelinckx

G, Study of characteristic parameters of

traditional process in the production of

boganda, a brandy of Congo.Int. J. Biol.

Chem. Sci. 2(3),2008, 258-271.









10) Diakabana P, Kobawila SC, Massengo

Vivianne and Louembé D, Effet du degré

de maturation sur la cinétique de

fermentation éthylique de la pulpe de

mangue cultivar Boko. Cameroon Journal

of Experimental Biology Vol. 09(1),

2013a, 1-8.

11) Diakabana P, Mvoula-Tsiéri M, Dhellot J,

Kobawila SC and Louembé D, Physico-

chemical characterization of falling on the

brew brewing malt corn in the production

of maize beer in Congo. Adv. J. Food Sci.

Technol, 5 (6), 2013b, 671-677.

12) Diakabana P, Matondo A, Ngaka A et

Ngoma-Makouta C, Influence du mode de

trempage du grain de maïs sur le

déroulement du processus traditionnel du

maltage de maïs dans la production du

boganda, une eau-de-vie du Congo.

Annales de l’Université Marien

NGOUABI 13-14 (4), 2013-2014, 1-12 .

13) Diakabana P, Dhellot Jocelyne, Dinga

Boudjoumba S, Kobawila SC and

Louembé D, Evaluation of the traditional

technology of production of lungwila, a

wine of sugarecane of Congo.

Int.J.Biol.Chem.Sci. 8(4), 2014, 1557-

1569.

14) Diakabana P, Kobawila SC and Louembé

D, Correlation between initial content of

starch of the mash of cassava (Manihot

esculenta L) in fermentation and

temperature of distillation of alcoholic

fermented wort in the course of the

production of bioethanol in Congo.

Inter.J.Curr.Microbiol.App.Sci. 5(10),

2016, 997-1009.

15) Diakabana P, Dzondo MG, Moussounga

JE, Sompila Tamba AWG, Madiélé

Mabika AB, Messo L, Kobawila SC and

Louembé D, Behavior of grains in the

course of the smorthering phase of the

traditional process of malting of corn (Zea

mays sp.) in the production of lotoko, a

brandy of the Basin of Congo.

Inter.J.Curr.Microbiol.App.Sci. 6(11) ,

2017, 3541- 3551.

16) Engasser J-M, Modélisation des processus

de fermentation. In : Biotechnologie,

Scriban R, coordonnateur; Techn. Doc.

Lavoisier, 3ème Ed Paris, 1988, 301-325.

17) Gosselin Y, Debourg A and Fels S,

Industrial use of dry yeast in brewing.

Bios, No. 2, Congress, 2000, 32-38.









18) Hassanin M El-Sayed, Hakim Y and

Badawi M El-Sayed, Dietery effet of

ginger (Zingiber officinale Roscoe) on

growth performance, immune response of

Nile tilapia (Oreochromis niliticus) and

disease resistance against Aeromonas.

Abbassa Int.J.Aqua., Vol. 7(1), 2014, 35-

52.

19) Kéké M, Yehouenou B, Comlan de Souza,

Sohounloue D, Evaluation of hygienic and

nutritional quality of Peulh cheese trated

by Sorghum vulgaris (L) and

Primeritaracemosa (Meller) extracts.

Scientific Study and Research.Vol. X(1),

2009, 29-46.

20) Larrieu J, Utilisation de la statistique en

gestion de la qualité. In : Biotechnologie,

Scriban R, coordonnateur. Technique et

Documentation Lavoisier. 3ème Ed. Paris ,

1988, 301-679.

21) Leveau JY et Marielle Bouix,

Bioingénierie. In : Biotechnologie, Scriban

R, coordonnateur; Techn. Doc. Lavoisier,

3ème Ed Paris, 1988, 233-300.

22) Lonvaud-Funel A, Maseclef JP, Joyeux A,

Paraskevopoulos Y, Etude des interactions

entre levures et bactéries lactiques dans le

moût de raisin. Connaissance Vigne Vin

(1) , 1988,11-24.

23) Luziétoso Nguala, Bom Khonda PC and

Bazabana JJM, Utilisation, transmission et

amélioration d’un savoir-faire

traditionnel : le cas du vin de canne à

sucre. Notes sur les Connaissances

Autochtones, N°24, 2000.

24) Mbanveng AT, Kuete V, Zingiber

officinale. ScienceDirect, chapiter 30,

2017, 627-629. (online 20 january 2017).

25) Muyanja C, Birungi S, Ahimbisibwe M,

Semanda J and Namugumya BS,

Traditional processing, microbial and

physicochemical changes during

fermentation of malwa. African Journal of

Food Agriculture Nutrition and

Development, Vol. 10 (10), 2010, 4124-

4138.

26) Mahady GB, Pendland SL, Yun GS, Lu

ZZ and Stoia A, Ginger (Zingiber

officinale Roscoe) and the gingerols inhibit

the growth of Cag± strains of Helicobacter

pylori. Anticancer Research, 23, 2003,

3699-2702.

27) Navarre JP et Navarre Collette, Manuel

d’œnologie. Ed. J.B. Ballière, 4e Ed.,

1986, Paris.

28) Nya ET and Austin B, Use of dietary

ginger, Zingiber officinale Roscoe, as an

immune-stimulant to control Areomonas

hydrophylia infections in rainbow trout,

Oncorhynchus mykiss (Walbaum). Journal

of Fish Diseases, 32, 2009, 971-977.









29) Otunola GA, Oloyede OB, Oladiji AT and

Afolayan AJ, Comparative analysis of the

chemical composition of three spices –

Allium sativum L. Zingiber officinale

Rosc. And Capsicum flutescens L.

commonly consumed in Nigeria. African

Journal of Biotechnology, 9, 2010, 6927-

6931

30) Reyes FGR, D’Appolonia BL, Ciarco and

Montgomery MW, Characterization of

starch from ginger root (Zingiber

officinale). Starch 34(2), 1982, 40-44.

31) Sarr A, Method for transforming root

ginger and its applications. French patent

application. FR 2, 1992, 664-795.

32) Shirin PR and Prakash J, Chemical

composition and antioxidant proprieties of

ginger root (Zingiber officinale). Journal

of Medicinal Plants Research, 4, 2010,

2674-2679.

33) Talpur AD, Ikhwannudin M and Abol-

Munafi AB, Nutritional effects of ginger

(Zingiber officinale Roscoe) on immunity

response of Asian sea bass, Lates

calcalifer (Bloch) and disease resistance

against Vibrio harveyi. Aquaculture, 400-

401, 2013, 46-52.

34) Tiisekwa AB, Mosha TCE, Laswai HS

and Towo EE, Traditional alcoholic

35) beverages of Tanzania: production, quality

and changes in quality attributes during

storage. Int. J. Food Sci. Nutr. 51, 2000,

135-143.




optimization of the process of production of brandy from

Documents