Evaluation of the spoilage potential of selected bacterial isolates on Ethiopian sauces and effect of two major spice formulations on spoilage microorganisms
1997
Mogesie Ashenafi (Awasa College of Agriculture, Awasa (Ethiopia))
The spoilage potential of Bacillus spp., Micrococcus spp., Enterobacteriaceae, Aeromonas spp. and other grain positive rods isolated from spoiled traditional Ethiopian sauces was tested on legume-based, vegetable-based and meat-based Ethiopian sauces. Legume-based sauces were spoiled by all 56 test organisms within 48 h at ambient temperatures. Foul odour with or without gas production was detected at spoilage. Meat-based sauces and vegetable-based sauces were spoiled only by 14 and 12 test strains, respectively. Entero-bacteriaceae were the major spoilers of most sauces in terms of foul odour and gas production. One of the major ingredients of Ethiopian sauces, the hot spice "berbere", showed stronger inhibitory property against spoilage microorganisms until 12 hours of storage.
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This bibliographic record has been provided by Ethiopian Institute of Agricultural Research