Some Microbiological and Biochemical Studies on the Fermentation of two Traditional Condiments,Awaze'and'Datta
| dc.contributor.advisor | Ashenafi, Mogessie (Professor) | |
| dc.contributor.author | Idris, Ahmed | |
| dc.date.accessioned | 2018-06-14T05:43:04Z | |
| dc.date.accessioned | 2023-11-08T16:39:42Z | |
| dc.date.available | 2018-06-14T05:43:04Z | |
| dc.date.available | 2023-11-08T16:39:42Z | |
| dc.date.issued | 1999-06 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/830 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Biology | en_US |
| dc.title | Some Microbiological and Biochemical Studies on the Fermentation of two Traditional Condiments,Awaze'and'Datta | en_US |
| dc.type | Thesis | en_US |