Starter culture development for ergo and ayib production

ISBN-13: 9786203847598 / Angielski / Miękka / 104 str.

Zerihun Asefa; Anteneh Tesfaye; Asnake Desaleng

Opis

Probiotics are live microorganisms that confer a beneficial effect on the host when administered in enough amounts. The aim of this study was to formulate bio-protective probiotic starter culture, evaluating their antagonistic effect against some food borne pathogens. 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, TA of 0.60 - 0.97 at 48 hrs of fermentation. The formulate F2 and F6 showed inhibition to some enteropathogens at 48 hrs of fermentation except S. aureus in F6. The ergo products F2, F4, F6, and ayib product AY2 were found to have better overall sensory acceptability. Ergo and Ayib products AY2 were found to have shelf life of more than 15 days.

O autorze

Asefa, Zerihun My name is Zerihun Asefa, I was born in 1988 in West Shoa Ginchi.I am working as a Food Safety Researcher in Ethiopian Agricultural Research Institute: Holeta Research Center as associate researcher and as National food safety research program coordinator.