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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Ashenafi, M.
Abstract	Ersho is a clear, yellow liquid that accumulates on the surface of fermenting teff-flour batter and is collected to serve as an inoculum for the next fermentation. The pH of ersho samples was about 3.5 and titratable acidity ranged between 3.1% and 5.7%. The mean aerobic mesophilic counts from four households varied between 6.9×10(6) and 1.3×10(8) c.f.u./ml and the aerobic bacterial flora consisted of Bacillus spp. Mean yeast counts ranged between 5.2×10(5) and 1.8×10(6) c.f.u./ml and comprised, in order of abundance, Candida milleri, Rhodotorula mucilaginosa, Kluyveromyces marxianus, Pichia naganishii and Debaromyces hansenii. Candida milleri was the most dominant isolate in all samples. About 90% of the teff flour samples had aerobic mesophilic counts ≥10(5) c.f.u./g and Gram-positive bacteria constituted about 71% of the total isolates. About 80% of samples had Enterobacteriaceae counts of 10(4) c.f.u./g.
File Format	HTM / HTML
ISSN	09593993
Issue Number	1
Journal	World Journal of Microbiology and Biotechnology
Volume Number	10
e-ISSN	15730972
Language	English
Publisher	Springer
Publisher Date	1994-01-01
Publisher Place	Germany
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Biotechnology
Content Type	Text
Resource Type	Article
Subject	Physiology Medicine Applied Microbiology and Biotechnology Biotechnology

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