@article{ajmr2021924,
author={{BOUATENIN, Koffi Ma?zan Jean-Paul and CAMARA, Fatoumata and COULIBALY, Wahauwou¨¦l¨¦ Hermann and KOUAME, Alfred Kohi and KOUADIO, Richard N¡¯Goran and DJE, Koffi Marcellin},
title={Risks Related to the Consumption a Traditional Drink (<i>Koutoukou</i>) Obtained by Distillation of Palm Wine or Sucrose},
journal={American Journal of Microbiological Research},
volume={9},
number={2},
pages={54--61},
year={2021},
url={http://pubs.sciepub.com/ajmr/9/2/4},
issn={2328-4137},
abstract={<i>Koutoukou</i> (KTK) is one of the most consumed alcoholic drinks in C?te d¡¯Ivoire. This artisanal liquor is made in inadequate hygienic conditions with undefined alcohol levels. Thus the abuse of <i>Koutoukou </i>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 <i>Koutoukou</i> 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 <i>Koutoukou.</i> However, 28.57% were hospitalized after consuming <i>Koutoukou</i>. The most common symptoms are headaches and vomiting. According to the biochemical analysis, <i>Koutoukou</i> produced with palm wine is the most acidic with a concentration of 0.16 ¡À 0.09 % for a pH of 3.90 ¡À 0.47. However, the soluble sugar (10.58 ¡À 0.60 ¡ã Brix) and ethanol (51.36 ¡À 2.7 %) contents are higher in <i>Koutoukou</i> produced from sugar water and yeast. Hydroquinone was detected in <i>Koutoukou</i> produced with palm wine at a low concentration of 0.07 ¡À 0.01%. In addition, the presence of mesophilic aerobic, especially <i>staphylococci</i> and <i>Bacillus</i> 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 <i>Koutoukou </i>would be beneficial.},
doi={10.12691/ajmr-9-2-4}
publisher={Science and Education Publishing}
}