Assessment of the microbiological quality of koozh, a fermented millet beverage | Zendy

Ilango Shankar | Zendy; Usha Antony | Zendy

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Assessment of the microbiological quality of koozh, a fermented millet beverage

Author(s) -

Ilango Shankar,

Usha Antony

Publication year - 2014

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr2013.6482

Subject(s) - clostridia , food science , titratable acid , salmonella , lactic acid , listeria , fermentation , fermentation in food processing , biology , total viable count , bacteria , contamination , food contaminant , listeria monocytogenes , genetics , ecology

Koozh is a fermented beverage made with millet flour and rice, and consumed by ethnic communities in Tamil Nadu, India. Six street vended samples were assessed for the total bacterial count (TBC), lactic acid bacteria (LAB) count, yeast-mould count (YMC), coliforms at 35°C and pathogens. The koozh pH ranged from 4.3 to 4.9 with high titratable acidity. Although no Staphaylococcus sp. and Listeria sp. were found, high colony counts of Clostridia sp., Salmonella sp. and Shigella sp. were present in some samples. The LAB was dominant as compared to TBC, YMC and coliforms. Pathogens were detected, indicating contamination following processing in the traditional fermented food. Key words: Fermented millet, street food, lactic acid bacteria, pathogens, microbiological quality, contamination.

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