Browsing by Author "Frehiwot Dagima"

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    Physico-Chemical and Microbiological Analysis of Honey and Tej collected from Central Ethiopia and Production of Tej Using Starter Culture
    (Addis Ababa University, 2024-06) Frehiwot Dagima; Mogessie Ashenafi
    Tej is the most diverse traditional fermented alcoholic beverage of Ethiopia. It is prepared from honey, water and leaves of Gesho (Rhamnusprinoides). In our country, Tej is commonly fermented by natural micro flora. The aim of this study was to investigate the physicochemical, proximate and microbiological properties of honey and Tej from central part of Ethiopia and its surrounding and production of Tej by using starter culture. pH. specific gravity,moisture content, ash, acidity,electrical conductivity, Hydroxyl methyl furfural, sugarsand alcohol contents are the main physicochemical and proximate parameters analyzed in honey and Tej samples. Aerobicspore-forming bacteria, Aerobic Mesophilic bacteria, Enterbacteriaceae,Yeastand Mouldsand Total coliforms were the microorganisms assessed for the Tej samples. Atotal of 20 honey and 30 Tej samples were collected.The mean values of pH and Acidity of Tej and honey rangedfrom3.45-4.20and1.0-2.7,JorTejandfrom2.96-4.45and17.87-52.15forhoney, respectively,The mean moisture and ash contents of Tejandhoneyvariedfrom86.7-92.7and0-0.2,/01'Tej,80.01-84.75 and 0-0.3 for honey respectively. The mean value of ECofTej ranged from 0.44-0.76andthevaluesof honey ranged from 0.27-0.92.The HMF of honey ranged from 0.0-1.05,and the mean of alcohol content ranged from 8.62-14.49 for the Tej samples. Yeasts were the dominant microorganisms found in the Tej and they were not defected in honey samples. The yeast counts were ranged from 5.60-8.00Cfu/g. Aerobic spore-forming bacteria (ASFB),Total coliform and Enterbacteriaceae were not detected Based on their growth performance under different physiological stressestenLAB and ten yeast isolates were screened. The Yeast isolates were tentatively identified into four species level, Saccharomyces cerevisie, Saccharomyces daireness, Debaryomycescarsonii. Both the LAB and yeast isolates were combined in different proportions to formulate starter cultures for the production of Tej. Ten formulations were made in different proportions based on their compatibility of the isolates. Using Four Yeast and Ten LAB-Yeast starter culture formulations, Tej was prepared under controlled fermentation conditions. The overall sensory acceptability analysis showed that formulate.F#5,F#2,and F#7 were the best mixed starter cultures for Tej preparation as compared with the control.However, further molecular identification of the isolates into species level and investigation of the microbial dynamics of Tej is recommended for future use of these isolates, The result for physicochemical and proximate analysis were aligned with national and international standards.
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    Physico-Chemical and Microbiological Analysis of Honey and Tej Collected from Central Ethiopia and Production of Tej Using Starter Culture
    (Addis Ababa University, 2024-06) Frehiwot Dagima; Mogessie Ashenafi
    Tej is the most diverse traditional fermented alcoholic beverage ofEthiopia. It ispreparedfrom honey, waterand leaves of Gesho (Rhamnusprinoides). In our country, Tej iscommonly fermented bynatural microflora. The aimof this study wasto investigate thephysicochemical,proximate and microbiological properties of honeyand Tejfrom centralpart of Ethiopiaandits surrounding and production ofTejbyusingstarterculture.pH. specific gravity,moisture content, ash, acidity,electrical conductivity, Hydroxyl methyl furfural, sugarsand alcoholcontents arethe main physicochemical andproximate parameters analyzed in honey and Tejsamples. Aerobicspore-forming bacteria, Aerobic Mesophilic bacteria, Enterbacteriaceae,Yeastand Mouldsand Total coliforms were themicroorganisms assessed fortheTejsamples.Atotal of 20 honey and 30 Tej samples were collected.The meanvalues ofpHandAcidityofTejandhoney rangedfrom3.45-4.20and1.0-2.7,JorTejandfrom2.96-4.45and17.87-52.15forhoney, respectively,Themeanmoistureandashcontentsof Tejandhoneyvariedfrom86.7-92.7and0-0.2,/01'Tej,80.01-84.75and0-0.3forhoneyrespectively. ThemeanvalueofECofTejrangedfrom0.44-0.76andthevaluesofhoneyrangedfrom0.27-0.92.TheHMFofhoney rangedfrom0.0-1.05,andthemeanofalcoholcontentrangedfrom8.62-14.49fortheTej samples.Yeastswerethedominantmicroorganismsfoundin theTejandtheywerenotdefectedinhoneysamples.The yeast countswere rangedfrom 5.60-8.00Cfu/g. Aerobic spore-forming bacteria (ASFB),TotalcoliformandEnterbacteriaceaewere not detected Basedon theirgrowthperformanceunderdifferent physiologicalstressestenLAB and ten yeast isolateswerescreened. The Yeast isolates were tentativelyidentified intofour species level, Saccharomyces cerevisie, Saccharomyces daireness,Debaryomycescarsonii. BoththeLAB andyeast isolates were combined in differentproportions toformulate starter culturesforthe production of Tej. Tenformulations were made in different proportions based ontheir compatibility of theisolates. Using Four Yeast and Ten LAB-Yeast starter cultureformulations, Tej was prepared under controlled fermentation conditions. The overallsensoryacceptability analysisshowedthatformulate.F#5,F#2,andF#7werethebestmixedstarter cultures forTejpreparation as comparedwiththe control.However, further molecular identification of theisolatesintospecies level and investigation ofthemicrobialdynamics ofTejisrecommendedforfutureuseofthese isolates, The result forphysicochemical and proximateanalysiswere alignedwith nationaland internationalstandards.
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    Physico-Chemical and Microbiological Analysis of Honey and Tej Collected from Central Ethiopia and Production of Tej Using Starter Culture
    (Addis Ababa University, 2024-06) Frehiwot Dagima; Mogessie Ashenafi; Dagim Jirata; Asnake Desalegn; Fitsum Tigu
    Tej is the most diverse traditional fermented alcoholic beverage ofEthiopia. It ispreparedfrom honey, waterand leaves of Gesho (Rhamnusprinoides). In our country, Tej iscommonly fermented bynatural microflora. The aimof this study wasto investigate thephysicochemical,proximate and microbiological properties of honeyand Tejfrom centralpart of Ethiopiaandits surrounding and production ofTejbyusingstarterculture.pH. specific gravity,moisture content, ash, acidity,electrical conductivity, Hydroxyl methyl furfural, sugarsand alcoholcontents arethe main physicochemical andproximate parameters analyzed in honey and Tejsamples. Aerobicspore-forming bacteria, Aerobic Mesophilic bacteria, Enterbacteriaceae,Yeastand Mouldsand Total coliforms were themicroorganisms assessed fortheTejsamples.Atotal of 20 honey and 30 Tej samples were collected.The meanvalues ofpHandAcidityofTejandhoney rangedfrom3.45-4.20and1.0-2.7,JorTejandfrom2.96-4.45and17.87-52.15forhoney, respectively,Themeanmoistureandashcontentsof Tejandhoneyvariedfrom86.7-92.7and0-0.2,/01'Tej,80.01-84.75and0-0.3forhoneyrespectively. ThemeanvalueofECofTejrangedfrom0.44-0.76andthevaluesofhoneyrangedfrom0.27-0.92.TheHMFofhoney rangedfrom0.0-1.05,andthemeanofalcoholcontentrangedfrom8.62-14.49fortheTej samples.Yeastswerethedominantmicroorganismsfoundin theTejandtheywerenotdefectedinhoneysamples.The yeast countswere rangedfrom 5.60-8.00Cfu/g. Aerobic spore-forming bacteria (ASFB),TotalcoliformandEnterbacteriaceaewere not detected Basedon theirgrowthperformanceunderdifferent physiologicalstressestenLAB and ten yeast isolateswerescreened. The Yeast isolates were tentativelyidentified intofour species level, Saccharomyces cerevisie, Saccharomyces daireness,Debaryomycescarsonii. BoththeLAB andyeast isolates were combined in differentproportions toformulate starter culturesforthe production of Tej. Tenformulations were made in different proportions based ontheir compatibility of theisolates. Using Four Yeast and Ten LAB-Yeast starter cultureformulations, Tej was prepared under controlled fermentation conditions. The overallsensoryacceptability analysisshowedthatformulate.F#5,F#2,andF#7werethebestmixedstarter cultures forTejpreparation as comparedwiththe control.However, further molecular identification of theisolatesintospecies level and investigation ofthemicrobialdynamics ofTejisrecommendedforfutureuseofthese isolates, The result forphysicochemical and proximateanalysiswere alignedwith nationaland internationalstandards.