Microbial Ecology of Bodre and Shamita Fermentation
| dc.contributor.advisor | Ashenafi Mogessie (PhD) | |
| dc.contributor.author | Bacha Ketema | |
| dc.date.accessioned | 2018-07-03T08:43:20Z | |
| dc.date.accessioned | 2023-11-08T16:32:40Z | |
| dc.date.available | 2018-07-03T08:43:20Z | |
| dc.date.available | 2023-11-08T16:32:40Z | |
| dc.date.issued | 1997-06 | |
| dc.description.abstract | 'Borde' and 'Shamita' are two of the traditional Ethiopian fermented beverages commonly consumed in the southern part of the country. They are thick in consistency, consumed while actively fermenting and have served as meal replacement. The ingredients for 'borde' and 'shamita' preparation are usually maize (or wheat) and barely, respectively. The dominant organisms isolated during 'borde' fermentation belonged to the genus Bacillus, Micrococcus, Lactobacillus, Streptococcus, Staphylo~occus, Saccharmoyces, Rhodotomla and members of Enterobacteriaceae. With drop in pH of 'borde' from 5.2 to 3.6, the count of some of these dominant organisms increased markedly while few were inhibited. Likewise, 'shamita' fermentation was dominated by bacteria of the genus Bacillus, both homo- and hetrofermentative Lactobacillus, Staphylococcus, }yficrococcus, members of Enterobacteriaceae and yeasts of the genus Saccharomyces. As the pH dropped from 5.82 to 3.98, increase in counts of certain groups and decrease in other groups was noted. Members of Enterobacteriaceae were inhibited earlier during fermentation of both beverages. The ingredients and equipment used for fermentation contributed to the microbial flora. The major groups of organisms isolated from equipment (earthen jar) were Micrococcus, Saccharomyces, RilOdotorula and members of Enterobacteriaceae with counts as high as 10' in most groups. Bacillus and bacterial spores dominated spices and heat treated cereal ingredients with spore counts in the range of 2xIO'-9.9xIO' and 2x102- 2.5xIO', respectively. Barley malt contributed almost all of the dominant microbial isolates including Bacillus, Staphylococcus, Micrococcus, heterofermentative Lactobacillus, Streptococcus, bacterial spores, Saccharomyces and RllOdotorula. Nutritionally, the concentration of reducing sugars decreased with time in both beverages; the availability of soluble protein appeared to increase initially with gradual decrease in the later s'tages during 'shamita' fermentation (37.2 to 30.6 mg/ml). The difference were not considerable in 'borde'. The percent ash content appeared higher in 'shamita' than 'borde' with moderate lipolytic activities in both beverages. Locally collected 'shamita' samples were found to have microbial similarity to the laboratory brewed products with slightly higher microbial count in the collected samples. The low cost of both beverages, the role they playas meal replacement and their popularity among most economically deprived people make these beverages good candidates for production on a largescale. But identification of microorganisms responsible for their fermentation and assessment of the production procedures are among the preliminary steps that need investigation. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/5816 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Biology | en_US |
| dc.title | Microbial Ecology of Bodre and Shamita Fermentation | en_US |
| dc.type | Thesis | en_US |