Microbial Spoilage of Market Bulla and Kotcho, traditional Ethiopian Processed Food Products form Enset (Enset ventricosum).
1996
Mogessie Ashenafi and Yewelsew Abebe
The microbial spoilage of market bulla and kotcho was determined in this study. When stored at room temperature in a loosely wrapped condition, both products resulted in undesirable odor, sticky consistency and dark coloration after 8 days. Drop in pH and a high degree of proliferation of aerobic mesophilic bacteria and molds were observed. Microorganisms active in starch hydrolysis, proteolysis and lipolysis were encountered in both products. The aerobic mesophilic (spoilage) bacterial flora was dominated by Micrococcus and Bacillus spp. About 33% of the products was lost due to such spoilage. Rural producers, vendors and urban Consumers of bulla and kotcho use various methods to improve keeping quality. Wrapping the products with fresh onset leaves and burying them in pits are the most frequently used method by rural producers. They can store the products from two to three months using this method. Urban consumers could store the products only for 2-3 weeks.
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