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Table 1 Microbial dynamics (mean ± SD) during fermentation of selected Ethiopian traditional fermented beverages

From: Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages

Beverages

Fermentation time (h)

Mean microbial count (Log CFU/ml)

AMB

Staphylococci

Enterobacteriaceae

Coliform

ASFB

LAB

Yeast

Borde

0

6.42 ± 0.10a

5.44 ± 0.08a

5.40 ± 0.11a

3.35 ± 0.07a

4.45 ± 0.06a

4.75 ± 0.04d

4.12 ± 0.16c

6

6.15 ± 0.05b

5.29 ± 0.06a

4.17 ± 0.07b

2.60 ± 0.11b

4.26 ± 0.04a

5.34 ± 0.01c

4.45 ± 0.30c

12

5.20 ± 0.02c

4.87 ± 0.01b

3.85 ± 0.09c

< 2

4.04 ± 0.06b

5.55 ± 0.14c

5.22 ± 0.09b

18

5.10 ± 0.01c

4.15 ± 0.05c

< 2

< 2

3.98 ± 0.05bc

6.09 ± 0.04b

5.86 ± 0.06b

24

4.99 ± 0.06c

3.85 ± 0.09d

< 2

< 2

3.77 ± 0.11c

7.33 ± 0.07a

6.91 ± 0.04a

Grawa

0

5.06 ± 0.02c

4.91 ± 0.06a

4.29 ± 0.06c

4.13 ± 0.03a

3.89 ± 0.06b

4.63 ± 0.03e

4.73 ± 0.02e

12

6.30 ± 0.12a

5.14 ± 0.01a

5.16 ± 0.04a

4.11 ± 0.03a

4.56 ± 0.14a

5.70 ± 0.02d

5.40 ± 0.08d

24

6.41 ± 0.04a

5.08 ± 0.09a

4.73 ± 0.06b

4.08 ± 0.06a

4.51 ± 0.01a

6.26 ± 0.09c

6.06 ± 0.08c

36

5.54 ± 0.05b

4.37 ± 0.04b

3.61 ± 0.08d

3.03 ± 0.02b

4.49 ± 0.01a

6.49 ± 0.03b

6.39 ± 0.06bc

48

4.73 ± 0.14d

3.95 ± 0.14c

2.80 ± 0.02e

2.21 ± 0.13c

3.39 ± 0.08c

6.45 ± 0.01bc

6.67 ± 0.16b

60

3.82 ± 0.05e

3.62 ± 0.07d

< 2

< 2

3.06 ± 0.08d

7.46 ± 0.09a

7.71 ± 0.09a

72

3.39 ± 0.02f

2.77 ± 0.01e

< 2

< 2

2.58 ± 0.03e

7.64 ± 0.04a

7.88 ± 0.02a

Tej

0

5.37 ± 0.04c

3.90 ± 0.02d

4.34 ± 0.07c

3.23 ± 0.02c

4.13 ± 0.02c

4.01 ± 0.03k

4.16 ± 0.04i

12

5.94 ± 0.04b

4.73 ± 0.01b

4.70 ± 0.06b

3.55 ± 0.01a

4.25 ± 0.01bc

4.83 ± 0.06j

4.97 ± 0.04h

24

6.58 ± 0.02a

5.63 ± 0.11a

5.17 ± 0.07a

3.51 ± 0.08ab

5.42 ± 0.01a

5.53 ± 0.13i

5.39 ± 0.07g

36

6.62 ± 0.01a

4.41 ± 0.03c

4.26 ± 0.04c

3.38 ± 0.07b

4.36 ± 0.03b

5.94 ± 0.03h

6.62 ± 0.07f

48

6.36 ± 0.16a

4.31 ± 0.02c

3.82 ± 0.06d

3.15 ± 0.04c

4.17 ± 0.10c

6.60 ± 0.08g

6.77 ± 0.01f

60

5.41 ± 0.09c

4.05 ± 0.08d

3.28 ± 0.08e

2.83 ± 0.03d

3.83 ± 0.06d

6.65 ± 0.04g

6.84 ± 0.06f

72

5.29 ± 0.08c

3.93 ± 0.02d

3.13 ± 0.01ef

< 2

3.21 ± 0.01e

7.10 ± 0.03f

7.40 ± 0.05e

84

4.60 ± 0.10d

3.22 ± 0.02e

3.01 ± 0.04f

< 2

3.14 ± 0.01e

7.51 ± 0.07e

7.53 ± 0.04e

96

4.28 ± 0.21d

2.77 ± 0.01f

2.55 ± 0.17g

< 2

2.83 ± 0.05f

7.84 ± 0.07d

8.43 ± 0.06d

108

3.64 ± 0.04e

2.55 ± 0.01g

< 2

< 2

2.69 ± 0.07fg

8.15 ± 0.06c

8.61 ± 0.07cd

120

3.52 ± 0.04e

2.34 ± 0.02h

< 2

< 2

2.51 ± 0.07gh

8.41 ± 0.08bc

8.76 ± 0.11c

132

3.45 ± 0.03e

2.13 ± 0.01i

< 2

< 2

2.34 ± 0.01hi

8.62 ± 0.08ab

9.01 ± 0.04b

144

3.42 ± 0.01e

2.07 ± 0.06i

< 2

< 2

2.22 ± 0.02i

8.88 ± 0.01a

9.41 ± 0.06a

  1. AMB aerobic mesophilic bacteria, ASFB aerobic spore forming bacteria, LAB lactic acid bacteria
  2. Evaluation of the microbial dynamics was conducted following the traditional fermentation techniques and their respective duration of fermentation: 24 h for borde (sampling every 6 h), 72 h of fermentation for grawa, and 144 h for tej (sampling every 12 h). The patterns of microbial dynamics of the three beverages were presented with mean microbial counts (mean ± SD of Log CFU/ml). The statistical analysis was determined by one-way ANOVA with Tukey post hoc test. Different letters in superscript along a column indicate a significant difference (p < 0.05), the same letters indicate no significant difference (p > 0.05)