The Microbiology Of Tella Fermentation

Jl'our major phases in Tella fermentation !'rere identified.rnIn each phase, different microorganisms !'iere isolated andrnenumerated.rnSix genera of bacteria ~lGJ:'e identified. They 'lere:rnA!'.thrqbact~er, AcetobacteL, Last;obacilJY2., Baci),.Lu,!'!..rnProteus and l).chromopll.cte:r::. In addition toro genera ofrnyeasts I Saccharom.yces and Rhodot orula, ,'rere ident ified,rnout of these Sacchar~ll!L9_e.§. ~/HS found to be responsiblernfor tella fermentation.rnIn addition to microbiological studies, chomicalrnand physical characteristics of the four phases 'rerernstudies. In phase I (0-96 hr), the pH droped fromrn5.2 to Lf.73 at the end of this phase. 'l'here is a slightrndifference bet~reen temperature of fermonting materialrnand the room temperature"- The total solid content,rnamount of re.ducing sugar and total carbohydrates rangingrnfrom 4.4% to 5. Lf9"lo, 4.04 to 12.0 mg/ml and 18.5-33.4 mg/m:).rnrespectively.rnIn phase II (96-144 hr), the pH decreased from 4.73rnto 4.71. Likewise the temperature of the fermentingrnmaterial increased from 21 00 to 2500 at the end of thisrnphase. The total solid content, amount of reducing sugar,total carbohydrates and ethanol content ranged from 15.22rnto 21.1%, 8.75 to 28.37 mg/ml, i}3.16 to

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