Microbiology ofsiljo, a traditional Ethiopian fermented legume product

✍ Scribed by T. Mehari; M. Ashenafi

• Book ID: 104742808
• Publisher: Springer
• Year: 1995
• Tongue: English
• Weight: 420 KB
• Volume: 11
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00367113

✦ Synopsis

SiZjo was prepared by thoroughly cooking powdered horsebean (Viciu fubu) in safflower (Cur&zmus tinctorius) extract into a semi-solid shury and then adding to it untreated black mustard (Brussicu nigru) powder after cooling to 50T. The black mustard powder was the source of starter microorganisms, with LuctobuciZZm ucidophibm, L. pluntumtn and L.. dezbruekii initiating and later dominating the fermentation process. The pH of the fermenting mass dropped to 4.5 within 36 h and reached 41.0 at 168 h. Aerobic mesophilic bacteria and lactic acid bacteria

were each present at about 1 x 10*"c.f.u./ml after 36 h of fermentation but Enterobucteriaceue were never detected. The dominant aerobic mesophilic flora consisted of iWcrococcus, BuciUus and LuctobaciZlus spp. Crude protein, crude fat and ash increased slightly during the fermentation, with final values of around Z&I%, 25% and 7%, respectively, but there was a marked increase in protein availability and concentration during the fermentation.