eng Science and Education Publishing American Journal of Microbiological Research 2328-4137 2021-06-16 9 2 54 61 10.12691/ajmr-9-2-4 AJMR2021924 article Koffi Ma?zan Jean-Paul BOUATENIN bouateninkoffi@gmail.com 1 Fatoumata CAMARA 2 Wahauwou¨¦l¨¦ Hermann COULIBALY 2 Alfred Kohi KOUAME 2 Richard N¡¯Goran KOUADIO 2 Koffi Marcellin DJE 2 Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua , Abidjan, C?te d¡¯Ivoire, 02 BP 801 Abidjan 02 Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, University Nangui Abrogoua, Abidjan, C?te d¡¯Ivoire, 02 BP 801 Abidjan 02 Koutoukou (KTK) is one of the most consumed alcoholic drinks in Côte d¡¯Ivoire. This artisanal liquor is made in inadequate hygienic conditions with undefined alcohol levels. Thus the abuse of Koutoukou is associated with a range of social problems, physical and mental disorders, including depression and anxiety, obesity and the risk of accidents. this traditional alcoholic beverage represents a potential danger for the consumer. This study was to determine the characteristics of Koutoukou and the discomfort associated with its consumption. Thus a survey and analysis of the biochemical and microbiological characteristics of this traditional drink was carried out. Results showed that 92% of respondents were consumers of Koutoukou. However, 28.57% were hospitalized after consuming Koutoukou. The most common symptoms are headaches and vomiting. According to the biochemical analysis, Koutoukou produced with palm wine is the most acidic with a concentration of 0.16 ± 0.09 % for a pH of 3.90 ± 0.47. However, the soluble sugar (10.58 ± 0.60 ° Brix) and ethanol (51.36 ± 2.7 %) contents are higher in Koutoukou produced from sugar water and yeast. Hydroquinone was detected in Koutoukou produced with palm wine at a low concentration of 0.07 ± 0.01%. In addition, the presence of mesophilic aerobic, especially staphylococci and Bacillus was observed in all the beverages analyzed. In view of the problems associated with the consumption of this liquor, a national information campaign on the consumption of Koutoukou would be beneficial. http://pubs.sciepub.com/ajmr/9/2/4/ajmr-9-2-4.pdf discomfort Koutoukou traditional liquor biochemical microbiological