File Name: the microbiology of ethiopian foods and beverages a review .zip
The black mustard powder was the source of starter microorganisms, with Lactobacillus acidophilus, L. The pH of the fermenting mass dropped to 4. The dominant aerobic mesophilic flora consisted of Micrococcus, Bacillus and Lactobacillus spp. Download to read the full article text.
Indigenous processing methods and raw materials of borde , an Ethiopian traditional fermented beverage. Box 5, Awassa, Ethiopia. The major focus of the study was on indigenous processing methods, types and proportions of ingredients, sources of energy, shelf life, sensory properties and the importance of borde for household food security. From results of the study, borde was characterized as an opaque, effervescent, whitish-grey to brown coloured beverage with a thick consistency and sweet-sour taste. The type of unmalted cereal ingredients and amount of malt used for borde preparation varied within and between localities and were selected according to availability, price and preferences. A flow chart of borde production was constructed showing four major processing stages. The short shelf life of borde and the seasonal variations in production volume were identified as major problems for the vendors in the study areas.
Box 21, Ethiopia. Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it.
Mogessie Ashenafi 19 Estimated H-index: View Paper. Add to Collection. The paper reviews the available literature on the microbiology of traditional Ethiopian foods and beverages. The topic on milk and dairy products deals with the livestock resource of the country with respect to the microbiological quality of raw and processed milk, processing and microbial status of various fermented milks 'Ergo', 'Itutu' , traditional cottage cheese 'Ayib' and microbiological safety of milk and dairy products.
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
The system can't perform the operation now. Try again later. Citations per year.
- Да-да, я и ищу спутницу. - Беккер понял, что совершил какой-то промах. - Да, наше агентство предоставляет сопровождающих бизнесменам для обедов и ужинов. Вот почему мы внесены в телефонный справочник. Мы занимаемся легальным бизнесом.
Сьюзан сжала ее руку.