Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation

@article{Ashenafi1994MicrobialFA,
  title={Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation},
  author={Mengistu Wossen Ashenafi},
  journal={World Journal of Microbiology and Biotechnology},
  year={1994},
  volume={10},
  pages={69-73}
}
  • M. Ashenafi
  • Published 1994
  • Biology, Medicine
  • World Journal of Microbiology and Biotechnology
Ersho is a clear, yellow liquid that accumulates on the surface of fermenting teff-flour batter and is collected to serve as an inoculum for the next fermentation. The pH of ersho samples was about 3.5 and titratable acidity ranged between 3.1% and 5.7%. The mean aerobic mesophilic counts from four households varied between 6.9×106 and 1.3×108 c.f.u./ml and the aerobic bacterial flora consisted of Bacillus spp. Mean yeast counts ranged between 5.2×105 and 1.8×106 c.f.u./ml and comprised, in… 
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1Department of Biotechnology, College of Natural Sciences, Wolkite University, P.O. Box 07, Wolkite, Ethiopia 2Institute of Biotechnology, Addis Ababa University, Addis Ababa, Ethiopia 3Addis Ababa
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