Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage

Abstract

Samples of borde from open markets at five localities in southern Ethiopia showed average aerobic mesophilic count (AMC), lactic acid bacteria (LAB) and yeast counts of 9.9, 10.1, and 8.1 log CFU g -1 respectively. Enterobacteriaceae (EB) were <1 to 3.5 log CFU g -1 . The pH was 3.92±0.14. During the traditional production of borde with its four phases, the proportions of ingredients and cooking temperature were measured. Development of pH, titratable acidity, microbial load and mash temperature were monitored at 6 h intervals. The yield and production cost were assessed. The initial pH of 6.01 fell to 3.84 at end of Phase I. However, the pH increased at the start of Phase II, III and IV fermentations due to addition of malt and/or unmalted cooked ingredients and then decreased to below pH 4.0 at the end of each phase. During Phase I, EB increased from 5.1 to 7.7 log CFU g -1 at http://www.bioline.org.br/request?ft02021 (1 of 15)9/18/2004 6:56:48 AM http://www.bioline.org.br/request?ft02021 24 h, but were not detected after 48 h. AMC, LAB and yeasts increased from their initial 6.5, 5.3 and 4.5 respectively to 10.5, 10.6 and 7.5 log CFU g -1 at end of Phase I. The AMC of cooked ingredients were 4.6-4.9 log CFU g -1 , while EB, yeasts and LAB were not detected. After mixing the cooked ingredients and malt, the AMC, LAB and yeasts increased from 7.1, 6.3 and 5.4 at Phase II to 10.5, 10.5 and 8.6 log CFU g -1 in borde, respectively. EB decreased from 5.2 to <1 log CFU g -1 at Phase II and were not detected in borde. The major roles of Phase I, II, III and IV are production of an acidic fermented mass, bulk starter production, main and corrective fermentations respectively.

Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia

“…The variation observed between the samples in their pH value could be due to the differences in fermentation time and type of cereals utilized. Based on the finding of this study, cheka had low mean pH value of 3.75, which is lower than that of other Ethiopian traditional beverages such as tella (Yohannes et al., 2013), tej (Gizaw, 2006; Yohannes et al., 2013), borde (Abegaz et al., 2002b), shamita (Ashenafi & Mehari, 1995), kerebo (Rashid, 2013a), and arake (Yohannes et al., 2013). On the other hand, ready to consume cheka had titratable acidity comparable to borde (Abegaz et al., 2002b) but lower titratable acidity than kerebo (Rashid, 2013a).…”

“…Based on the finding of this study, cheka had low mean pH value of 3.75, which is lower than that of other Ethiopian traditional beverages such as tella (Yohannes et al., 2013), tej (Gizaw, 2006; Yohannes et al., 2013), borde (Abegaz et al., 2002b), shamita (Ashenafi & Mehari, 1995), kerebo (Rashid, 2013a), and arake (Yohannes et al., 2013). On the other hand, ready to consume cheka had titratable acidity comparable to borde (Abegaz et al., 2002b) but lower titratable acidity than kerebo (Rashid, 2013a). Since the pH of the samples were measured once immediately after they had been brought to the laboratory, the investigators believe that the pH of cheka can even be lower than the reported values in this study if determined over a period of time until it turns not safe to consume.…”

“…The pH of the samples was measured by dipping the glass electrode of a digital pH meter into 10 ml of the sample after blending with distilled water at a 1:1 ratio into thick slurry as described in Abegaz, Beyene, Langsrud, and Judit (2002b). For the determination of total titratable acidity, about 10 ml of cheka samples were added into beakers (50 ml) and titrated against 0.1 N standard solution of NaOH after adding 3 drops of 1% phenolphthalein indicator (Byaruhanga, 1998; cited in Rashid, 2013b).…”

Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting `Borde', a traditional Ethiopian beverage

“…The beverages have been produced on fairly small scale and usually for local consumption. Among Ethiopian indigenous fermented beverages ÔTella' (Sahle & Gashe, 1991), ÔTej' (Bahiru, Mehari, & Ashenafi, 2001), ÔBorde' (Abegaz, Beyene, Langsrud, & Narvhus, 2002a, 2002bAshenafi & Mehari, 1995;Bacha, Mehari, & Ashenafi, 1998) and ÔShamita' (Ashenafi & Mehari, 1995;Bacha, Mehari, & Ashenafi, 1999) are the most common.…”

Fermenter Technology Modification Changes Microbiological and Physicochemical Parameters, Improves Sensory Characteristics in the ermentation of Tella: An Ethiopian Traditional Fermented Alcoholic Beverage

“…The sharp decrease of EB counts while the other microbial counts (except AAB) increased is due to decrease in pH resulted from the active growth of acid producing microorganisms. The low pH could be responsible for inhibition and inactivation of the growth of EB [23,33,34] Figures 2A and 2B. Phase II: At the beginning of this phase, to the fermenting green and foamy tinisis, powdered malt, powdered leaves of Rhamnus prinoides, pieces of kitta (unleavened bread) and water were separately added to each fermenter and thoroughly mixed. The counts of EB become below detectable level and AAB detection began in traditional fermenter and still not detected in modified fermenter.…”