Abstract:
There is a need to investigate the microbial dynamics, roles and physicochemical properties of Korefe. Therefore, the objective of this study was to investigate microbial dynamics, roles and physicochemical properties of Korefe. Korefe was prepared using traditional method. Physicochemical, dominant microorganisms of raw materials and risk assessment of Korefewere determined. Antagonistic activity of lactic acid bacteria (LAB) during fermentation of Korefe was also determined. Colony count of microorganisms during fermentation was varied between 3.6 log CFU/ml and 9.7 log CFU/ml. Colony count of microorganisms from vendors Korefe and final Korefe prepared in the laboratory were compared statistically and there was no significance (p >0.05) difference for AMC and Entrobacteriaceae. Significant (p <0.05) difference was observed in yeast and mould of the different samples. The numbers of Lactococci and lactobacilli were increased from 4 log CFU/ml to 9.7 log CFU/ml during fermentation. Yeast was increased from 3.6 log CFU/ml to 9.3 log CFU/ml. Entrobacteriaceae was eliminated within 72 h of fermentation. The pH of Korefe was dropped from 5.18 to 4.0 during fermentation processes. Titratable acidity was increased from 0.84% to 3.2% lactic acid. The ethanol content of Korefe was 2.7% v/v. Crude fat and ash content of Korefe was 7.01% and 4.73%, respectively. Lactic acid bacteria and yeast were played major role during Korefe fermentation through production of acid and alcohol, respectively. This study may serve as a basis for further investigations on the process of optimization of Korefe preparation.
