Formulation and Evaluation of Bio-Protective Probiotic Starter Culture for the Production of Ergo and Ayib
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Date
2019-02-05
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Addis Ababa University
Abstract
Probiotics are live microorganisms that confer a beneficial effect on the host when administered
in enough amounts. They have the ability to modulate the intestinal biome of the consumer. The
aim of this study was to formulate bio-protective probiotic starter culture, evaluating their
antagonistic effect against some food borne pathogens such as E. coli, S. aureus, S.
Typhimurium and L. monocytogens. The study also aimed at evaluating the impact of the
formulated starter cultures on the sensory acceptance and shelf life of ergo and ayib.
Accordingly, seven lactic acid bacteria and one yeast isolates were screened among previously
isolated 243 lactic acid bacteria and 26 yeast isolates. The selected isolates were combined in
different proportions to formulate starter cultures for the production of ergo and ayib. Nine
formulations were made in different proportions based on the compatibility of the isolates. Ergo
prepared in this study was shown to have pH of 3.99 - 4.38, titratable acidity of 0.60 - 0.97 at 48
hrs of fermentation, total solid of 15.97 - 17.87%, protein 3.19 - 4.28%, fat 4.16 - 5.50%, ash of
0.60 - 0.98%, solid nonfat of 11.63 - 13.43%, lactose 2.49 - 5.07% and syneresis (whey) content
of 9.46- 10.58%. The formulate F2 and F6 showed inhibition to all the test pathogens
completely at 48 hrs of fermentation except S. aureus in F6. The ergo products F2, F4, F6, and
ayib product F2(AY2) were found to have better overall sensory acceptability with mean score of
3.75, 3.56, 3.73 and 4.03/5.00, respectively. Ergo products F2 and F6 and ayib products
F2(AY2) were found to have shelf life of more than 15 days and 18 days, respectively, at
ambient temperature of 18-24oC. The use of this formulated starter culture for homemade
production of ergo and ayib could improve the quality and organoleptic consistency of the final
product as well as safety by preserving typical sensory quality of the traditional fermented
product and inhibiting the growth of undesirable microorganisms.
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Keywords
Ayib, Bio-Protective, Ergo, Shelf Life, Starter Culture