MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIA

Abstract

Introduction: This study assessed the presence of fungi, aflatoxin, pathogenic bacteria, and beneficial bacteria in Datta/Qochqocha, a spice traditionally fermented in Ethiopia, to ensure health and safety. Methods: A sample of thoroughly homogenized Datta/Qochqocha was diluted in sterile water and subjected to serial dilutions. A 0.1 milliliters of each homogenate was spread to selective nutrient agar plates. The plates were incubated at varying temperatures and durations to isolate lactic acid bacteria, total aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, staphylococci, yeasts, and molds. The microbial identifications were done based on morphological characteristics and biochemical tests. The mean colony-forming units (CFU) in the ideal dilution were measured using a colony counter. The concentration of aflatoxin antigen in Datta/Qochqocha was determined using high-performance liquid chromatography (HPLC), with results interpreted based on the area and height of the chromatographic peaks. Result: The study found that Datta/Qochqocha contains 1.02 * 106 CFU/g of lactic acid bacteria, 8.5 * 104 CFU/g of aerobic mesophilic, 3.2 * 105 CFU/g of staphylococcus bacteria, and 1.3 * 106 CFU/g of the yeast of Datta/Qochqocha on average. A few samples of Datta/Qochqocha contain mold and lower pathogenic levels of aflatoxin with under-reportable colonies of salmonella, coliform, and Enterobacteriaceae. The pH level of Datta/Qochqocha was 3.82 ± 0.08 on its 7th day of fermentation. Conclusion: Datta/Qochqocha is a source of lactic acid bacteria and yeast, but it is free from pathogenic-level pathogenic bacteria, mold, and aflatoxins.