Isolation and characterisation of yeasts and bacteria from Mbege- An opaque Beerr made from millet malt and banana juice
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Date
1998
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Publisher
Tanzania J. AgriC. Sc
Abstract
The micro organism involved in the traditional fermentation process of "mbege ",an indigenous
Tanzanian alcohol beverage prepared from malted millet and banana juice were isolated and
identified saccharomyces cerrevisiae and lactobacillus plantarum whereidentified as yeast and
bacteria responsible for the fermentantion process respectivelly. The main spoilage micro-organism
of Mbege was identified as of Acetobacter species. A diverse range of micro-organisms were also
identified in the mlliet malt .The coliforms were the predominant ones followed by pseudomonads,
lactic acid bacteria(LAB) and yeasts. The presence of high numbers of coliforms (l.98+0.20x 107
) in millet malt poses no health risk as they are destroyed during porridge preparation. In
addition the low PH ( ph4.5 ) of mbege in hibits the growth of coliforms and other pathogenic
bacteria. The diverse range of micro-organisms founds in millet malt was an indication of unhygienic
handling of millet malt,
Description
Journal article
Keywords
characterisation of micro organism, fermentation and spoilage micro organism, isolation, opaque beer, traditional brewing