Some Microbiological and Biochemical Studies on the Fermentation of two Traditional Condiments,Awaze'and'Datta
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Date
1999-06
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Addis Ababa University
Abstract
The microbial dynamics, pH and titratable acidity together with some biochemical
changes associated with the fermentation of two Ethiopian condiments, 'awaze'
and 'daffa' were investigated following the traditional methods of preparation. The
two condiments were prepared in the laboratmy, from a variety of vegetable and
spice n:ixtures. The fermentation of both condiments is carbohydrate fermentation
carried out by lactic acid bacteria with a progressive increase in titratable acidity
and decline in pH. Other microorganisms isolated did not appear to playa major
role in the process of fermentation, although yeasts appeared in the latter stage of
'awaze' fermentation. Lactic acid bacteria, which kept on increasing throughout
the fermentation, ranged from 106 -lOll cfu/g for 'awaze' and from 104-109 f9r
'datta '. Enterobacteriacea and coliforms, which were isolated at the initial stages
of 'datta' fermentation, were inhibited at 32 h. by the antimicrobial activity of the
dominating lactic acid bacteria. Reducing sugar changes, detected by the DNScolorimetric
method, was very significant in 'awaze' than 'datta " in which there
was an initial increase, and a decline afterwards due to the utilization of sugar by
the proliferating lactics. The changes associated with the protein content of the
two condiments, as detected by the formol titration method, were very little.
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Biology