Browsing by Author "Hagere Hailemariam"

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    Evaluation of Microbes from Teff (Eragrostis Tef (Zucc. ) Trotter) Ersho for Injera Starter Culture Development
    (Addis Ababa University, 2024-06) Hagere Hailemariam; Anteneh Tesfaye
    Injera is fermented Ethiopian ethnic traditional staple food prepared usually form tef (Eragrostis tef (Zucc.) Trotter). The teff injera is prepared of households by mixing teff flour with water and using a starter (ersho) which is left over of the last fermentation. The batter is fermented using the back-slopping technique which involves adding ersho. The microbial composition of ersho is not defined.Therefore, this study was undertaken to isolate, screen, and identify fermentative microbes from ersho and their potential for starter culture development. A ninety-one ersho samples were collected from Debrebirhan, Fiche, Chacha, Sebata, Teji, Holeta, Adama, Bishoftu, and Dukam. Lactic acid bacteria, aerobic mesophilic bacteria, yeasts, and molds were isolated from the ersho samples collected. Isolated microbes were screened for their sugar utilization stress test, temperature stress test, pH tolerance test and hydrogen sulfide production test. The best performing isolates were used to formulate the starter culture for injera fermentation by combining the four microbial groups. The sensory acceptability of the selected injera scored highest mean of other, was produced from a combination of T4 (L1+L2+Y1+Y2+AMB+M) and fermented for 28 hrs. Finally, based on DNA sequencing, bacteria identified as Bacillus subtilis, Lacticaseibacillus paracasei and bacterium strain AGE YJ E2. The yeast and mold belong to the Pichia fermentans strain and the Aspergillus niger strain, respectively. The selected starter culture requires further analysis of its profile, performance, and shelf life.