MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE

Abstract

Traditional fermented foods and beverages are products of spontaneous fermentation. This type of process results in microbiological and chemical variability in the products, as it depends on the microflora naturally present in the substrates, on utensils and equipment used. Isolation and characterization of the microorganisms involved in the fermentation, and identification of the most important starter species may help to undertake controlled fermentation with selected mixed culture starters to optimize the process conditions. This would result in products which are consistent and definable in their flavor and other biochemical parameters, have good keeping quality and are, in general, wholesome. This may pave the way for large-scale commercial production, which may also improve the shelf life of the products, and reduce wastage during processing, which is significant at household level. The strains characterized in this study could be exploited as potential starter cultures for the commercialization of wakalim.

Published in

Journal of Food Quality
2010, Volume: 33, number: 3, pages: 370-390 Publisher: WILEY-BLACKWELL PUBLISHING, INC

SLU Authors

• Jonsson, Hans

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1111/j.1745-4557.2010.00326.x

Permanent link to this page (URI)

https://res.slu.se/id/publ/48157