Assessing the PH, sugar levels and microbial content in locally brewed Kwete alcoholic drink
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Five (5) samples consisting of brewed Kwete at the consumption stage obtained from a major brewer around Kampala City, Uganda. They were analyzed for pH using a digital pH-meter with a combined electrode calibrated using commercial buffers, sugar concentration was determined in units of Brix using a refractometer, total plate counts using Total Plate count media, yeasts and molds using Potato Dextrose Agar medium for three consecutive weeks. The pH ranged between 4.3 ± 0.1 and 4.6 ± 0.1. The sugar concentration ranged between 9.8 ± 0.2g/100ml and 10.2 ± 0.2g/100ml. The total plate count was too numerous to count. Yeast and molds ranged between 38×1012 ± 0.14 CFU/ml and 46×1012 ± 0.18 CFU/ml. I would recommend a larger extensive study to be carried out to establish the extent of contamination and its possible causes.