Some Microbiological And Biochemical Studies On The Fermentation Of Two Traditional Condimentsawazeanddatta

The microbial dynamics, pH and titratable acidity together with some biochemicalrnchanges associated with the fermentation of two Ethiopian condiments, 'awaze'rnand 'daffa' were investigated following the traditional methods of preparation. Therntwo condiments were prepared in the laboratmy, from a variety of vegetable andrnspice n:ixtures. The fermentation of both condiments is carbohydrate fermentationrncarried out by lactic acid bacteria with a progressive increase in titratable acidityrnand decline in pH. Other microorganisms isolated did not appear to playa majorrnrole in the process of fermentation, although yeasts appeared in the latter stage ofrn'awaze' fermentation. Lactic acid bacteria, which kept on increasing throughoutrnthe fermentation, ranged from 106 -lOll cfu/g for 'awaze' and from 104-109 f9rrn'datta '. Enterobacteriacea and coliforms, which were isolated at the initial stagesrnof 'datta' fermentation, were inhibited at 32 h. by the antimicrobial activity of therndominating lactic acid bacteria. Reducing sugar changes, detected by the DNScolorimetricrnmethod, was very significant in 'awaze' than 'datta " in which therernwas an initial increase, and a decline afterwards due to the utilization of sugar byrnthe proliferating lactics. The changes associated with the protein content of therntwo condiments, as detected by the formol titration method, were very little.

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