Physico-Chemical and Microbiological Analysis of Honey and Tej Collected from Central Ethiopia and Production of Tej Using Starter Culture
No Thumbnail Available
Date
2024-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
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.
Description
Keywords
Honey, Starter Culture, Physicochemical Andproximate Analysis, Tej, Sensory Analysis