Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation

Ashenafi, M.

doi:10.1007/bf00357567

Cited by 16 publications

(15 citation statements)

References 5 publications

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“…In this study, we investigated the overall yeast diversity in indigenous fermented foods and beverages of Ethiopia. We identified much more yeast species than reports in previous studies on fermented foods from Ethiopia and other African countries . The remarkable variation of yeast cell counts and species distribution in different types of Ethiopian fermented foods and beverages assessed, and even within the same types of the fermented products observed in this study could be explained by the diversity in food composition, fermentation processes, duration of fermentation, and storage and handling practices of the Ethiopian traditional fermented products.…”

Section: Discussionsupporting

confidence: 42%

Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

et al. 2020

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BACKGROUND As one of the origin centers of domesticated plants in the world, Ethiopia is rich in diversified fermented foods and beverages, in which yeasts are usually among the essential functional microorganisms. This study aims to investigate yeast species diversity and distribution in indigenous fermented products in Ethiopia using conventional isolation and molecular identification methods. RESULT Yeast cell counts in 221 samples of various Ethiopian traditional fermented products, including fermented staple foods, alcoholic beverages, dairy products, and condiments, were compared using the typical dilution plating method. A total of 475 yeast isolates were recovered from these samples and 41 yeast species belonging to 25 genera were identified from yeast isolates using the sequence analysis of the D1/D2 domain of the large subunit of rRNA gene. Candida humilis, Wickerhamomyces anomalus, Meyerozyma guilliermondii, Pichia kudriavzevii, and Saccharomyces cerevisiae were the most dominant species that were widely distributed among the majority of the fermented products analyzed in the current study. CONCLUSION Significant variations were encountered both in yeast cell counts, diversity, and distribution of yeast species among different types of fermented products and even among different samples of the same types of fermented products. It calls for a more extensive and systematic microbiological study of Ethiopian indigenous fermented foods, beverages and other related products that can be helpful for standardization and large‐scale production of these foods in Ethiopia. © 2020 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 42%

Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

et al. 2020

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“…From 249 isolates 24 isolates were selected on the basis of their acid production potential. As Ashenafi [ 8 ], indicated, lactic acid bacteria were responsible for the acidic characteristics of the dough and reduced the pH to about 4.7 and were selected for molecular identification. Lactic acid bacteria produced acid at 12h of incubation.…”

Section: Resultsmentioning

confidence: 99%

“…In this study Lactobacillus paracasei, Enterococcus durans, Enterococcus hirae, Enterococcus avium, Lactobacillus brevis, Enterococcus faecium, and Bacillus subtilis were also identified from fermenting teff dough. Different workers indicated that microbial flora of fermenting teff dough were complex and shown to include Enterobacteriaceae and aerobic mesophilic bacteria [ 8 ], aerobic spore formers, and lactic acid bacteria [ 7 – 9 ]. Brhanu et al [ 9 ] have indicated that the microbes were involved in teff flour, indicating that there is the involvement of mold, Enterobacteriaceae, aerobic mesophilic bacteria, yeasts, fermentative aerogenic, Gram negative bacteria rods, lactic acid bacteria, and Bacillus spp.…”

Section: Resultsmentioning

confidence: 99%

“…Research activities that investigate the microbial diversity and their roles during the course of fermentation of locally fermented products including injera have been started in the early 1980s in Ethiopia [ 7 ]. However, researches on such regard are not recent and/or limited to only [ 4 ] investigating microbial ecology of injera employing only phenotypic characterization of some of the fermenting microbial flora [ 7 , 8 ] and the use of phenotypic characterization of fermenting microbial flora of fermenting dough during the preparation of injera employing only biochemical identification [ 9 ]. Only a very limited research activity was conducted recently using the present state-of-the-art technology for identifying of the fermenting microbial flora of local products [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from FermentedTeff(Eragrostis tef(Zucc.)) Dough

Tilahun

Tesfaye

Muleta

et al. 2018

International Journal of Food Science

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Injera is soft fermented baked product, which is commonly prepared from teff (Eragrostis tef (Zucc.)) flour and believed to be consumed on daily basis by two-thirds of Ethiopians. As it is a product of naturally fermented dough, the course of fermentation is done by consortia of microorganisms. The study was aimed at isolating and identifying some dominant bacteria from fermenting teff (Eragrostis tef) dough. A total of 97 dough samples were collected from households, microenterprises, and hotels with different fermentation stage from Addis Ababa. The bacterial isolates obtained from the fermenting teff dough samples were selected on the basis of their acid production potentials. A total of 24 purified bacterial isolates were found to be Gram-positive (they are coccus and rod under microscope) and were good acid producers. Genomic DNA of bacterial isolates were extracted using Invisorb® Spin DNA Extraction kit. 16S rRNA of bacterial isolates were amplified using the bacteria universal primers (rD1 and fD1). The amplified product was sequenced at Genewiz, USA. Sequence analysis and comparison with the resources at the database were conducted to identify the isolated microbes into species and strain levels. The bacterial isolates were identified as Lactobacillus paracasei, Lactobacillus brevis, Enterococcus durans, Enterococcus hirae, Enterococcus avium, and Enterococcus faecium. All identified lactic acid bacteria were able to produce acid at 12 h time of incubation. This study has confirmed the presence of different bacterial species in the fermenting teff dough and also supports the involvement of various groups of bacterial species in the course of the fermentation.

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“…Other microorganisms as Enterobacteriaceae, yeasts and mould were isolated in a lot of based-cereals fermented foods and can influence their quality (Ashenahi, 1994).…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of lactic acid and non-acid lactic bacteria from dgu of Western Africa traditional fermented millet-based food

Ouattara¹,

Somda²,

Moyen³

et al. 2015

Afr. J. Microbiol. Res.

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Déguè is a traditional fermented millet-based food which is consumed in Burkina Faso and other countries of West Africa. A total of 125 strains of bacteria were selected from 16 samples of déguè. Isolates were studied by determination of morphological and biochemical characteristics. Among the 125 strains of lactic acid bacteria selected, 68 strains were identified as Lactobacillus and 57 strains as Lactococcus. The representative species of the Lactobacillus were: Lactobacillus plantarum (25.6%), Lactobacillus delbrueckii subsp delbrueckii (11.2%), Lactobacillus acidophilus (7.2%), Lactobacillus brevis (4.8%), Lactobacillus buchneri (8%). Lactobacillus cellobiosus (4%), Lactobacillus pentosus (2.4%), Lactobacillus crispatus (1.6%), Lactobacillus fermentum (1.6%), Lactobacillus curvatus (0.8%), Lactobacillus paracasei subsp paracasei (0.8%). Among the 57 strains of lactic acid coccus isolated predominated Pediococcus damnosus strains (14.4%), followed by Lactococcus lactis subsp lactis (6.4%), Pediococcus pentosaceus (3.2%), Pediococcus sp. (3.2%), Leuconostoc lactis (1.6%), Leuconostoc mesenteroides subsp mesenteroides (0.8%), Pediococcus acidilactici (0.8%), Lactococcus curvatus (0.8%) and Tetragenococcus halophilus (0.8%). Many Gram negative bacteria were also isolated as coliforms and proteolic strains that can play a negative contribution on the quality of dèguè.

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Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation

Cited by 16 publications

References 5 publications

Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from FermentedTeff(Eragrostis tef(Zucc.)) Dough

Isolation and identification of lactic acid and non-acid lactic bacteria from dgu of Western Africa traditional fermented millet-based food

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