MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIA

Tesfaye Legesse; Solomon Ali; Aynadis Hailemariam; Wondemagegnhu Tigeneh; Zelalem Debebe

doi:10.55251/jmbfs.12379

Authors

Tesfaye Legesse St.Paul's Hospital Millennium Medical College
Solomon Ali Department of Medical Microbiology, School of Medicine, St. Paul’s Hospital Millennium Medical College, Addis Ababa, Ethiopia
Aynadis Hailemariam Center for Food and Nutritional Science, College of Natural and Computational Science, Addis Ababa University, Addis Ababa, Ethiopia
Wondemagegnhu Tigeneh school medicine Addis Ababa University, Addis Ababa, Ethiopia
Zelalem Debebe Center for Food and Nutritional Science, College of Natural and Computational Science, Addis Ababa University, Addis Ababa, Ethiopia

DOI:

https://doi.org/10.55251/jmbfs.12379

Keywords:

Characteristics, Datta/Qochqocha, Ethiopian, Microbial, Traditionally Fermented

Abstract

Introduction: This study assessed the presence of fungi, aflatoxin, pathogenic bacteria, and beneficial bacteria in Datta/Qochqocha, a spice traditionally fermented in Ethiopia, to ensure health and safety.

Methods: A sample of thoroughly homogenized Datta/Qochqocha was diluted in sterile water and subjected to serial dilutions. A 0.1 milliliters of each homogenate was spread to selective nutrient agar plates. The plates were incubated at varying temperatures and durations to isolate lactic acid bacteria, total aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, staphylococci, yeasts, and molds. The microbial identifications were done based on morphological characteristics and biochemical tests. The mean colony-forming units (CFU) in the ideal dilution were measured using a colony counter. The concentration of aflatoxin antigen in Datta/Qochqocha was determined using high-performance liquid chromatography (HPLC), with results interpreted based on the area and height of the chromatographic peaks.

Result: The study found that Datta/Qochqocha contains 1.02 * 10⁶CFU/g of lactic acid bacteria, 8.5 * 10⁴ CFU/g of aerobic mesophilic, 3.2 * 10⁵ CFU/g of staphylococcus bacteria, and 1.3 * 10⁶ CFU/g of the yeast of Datta/Qochqocha on average. A few samples of Datta/Qochqocha contain mold and lower pathogenic levels of aflatoxin with under-reportable colonies of salmonella, coliform, and Enterobacteriaceae. The pH level of Datta/Qochqocha was 3.82 ± 0.08 on its 7^th day of fermentation.

Conclusion: Datta/Qochqocha is a source of lactic acid bacteria and yeast, but it is free from pathogenic-level pathogenic bacteria, mold, and aflatoxins.