University of Khartoum

Biochemical And Microbial Changes During Fermentation Of “Gurrassa Murra”

Biochemical And Microbial Changes During Fermentation Of “Gurrassa Murra”

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Title: Biochemical And Microbial Changes During Fermentation Of “Gurrassa Murra”
Author: Mohammed Abdel Rahim, Namia
Abstract: The present study was conducted to investigate the microbiological and biochemical aspects of gurrassa murra (a fermented food made from wheat and dates) that was collected from different households and from travellers an d laboratory-made samples. Isolation, identification and enumeration of microorganisms involved in the fermentation of gurrassa murra were also carried out. The total viable count of household and traveller specimens ranged from 105 to106 cfu/g. The more dominant bacterial genera were Lactobacillus, Bacillus, Staphylococcus and Micrococcus, in descending order. The total viable yeast count was 102-104 cfu/g. The more dominant yeast isolates species were Debaryomyces pseudopolymorphus and Debaryomyces hansenii. The bacterial isolates of the laboratory-adapted samples were Bacillus sp. and Staphylococcus sp. and the yeasts were Debaryomyces hansenii. The fermentation was carried out by Lactobacillus and the yeasts. Biochemical changes during fermentation of gurrassa murra were characterized by a decrease in pH from 6.4 to 4.2 and there was a notable increase in acidity from 1.3 to 2.9 % and a decrease to 2.1% after addition of the dates. Alcohol increased from 0.4 to 2.1 % and then decreased to 1.2 after addition of dates.
Description: 66 Pages
URI: http://khartoumspace.uofk.edu/handle/123456789/10602
Date: 2015-05-12


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