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Involvement of Lactic Acid Bacteria in the Fermentation of TEF (Eragrosfis tef), an Ethiopian Fermented Food
Author(s) -
GASHE BERHANU A.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13799.x
Subject(s) - lactobacillus fermentum , fermentation , lactobacillus plantarum , leuconostoc mesenteroides , food science , lactic acid , lactobacillus brevis , leuconostoc , bacteria , fermentation in food processing , lactobacillus , eragrostis , pediococcus , chemistry , biology , botany , genetics
Tef injera, a pancake‐like acidic food is prepared from fermented tef ( Eragrostis tef ), flour. A complex group of microorganisms is involved in the fermentation. Fermentation is initiated by members of the Enterobacteriaceae. Their activities during the first 18 hr of fermentation reduce the pfi of the dough to about 5.8. They are then succeeded by Leuconostoc mesenteroides and Streptococcus faecalis. As the pH is further reduced to about 4.7, Pediococcus cerevisiae, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus fermentum become the predominating flora and remain so until the fermentation is terminated at 72 hr. These lactic acid bacteria are responsible for the acidic characteristics of the dough. Yeasts only appear in significant numbers at a latter stage of the fermentation.