University of Khartoum

Microbiology and Biochemistry of Duma: Fermented Honey Drink of Southern Sudan

Microbiology and Biochemistry of Duma: Fermented Honey Drink of Southern Sudan

Show simple item record

dc.contributor.advisor Hamid Ahmed Dirar en_US
dc.contributor.author Nada Hassan
dc.date.accessioned 2015-06-17T10:52:54Z
dc.date.available 2015-06-17T10:52:54Z
dc.date.issued 2015-06-17
dc.date.submitted 2015-06-16
dc.identifier.citation University of khartoum en_US
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/13618
dc.description 156page
dc.description.abstract Duma is a fermented honey drink commonly found in southern Sudan. Ethanol content of collected samples ranged from 4.3% to 10.2%, and total acidity ranged from 0.73% to 1.08%, while volatile fatty acids were very low. Laboratory fermentation showed that duma fermentation is an alcoholic fermentation as shown by an increase in yeast count producing 8.25% ethanol. The fermentation is also a lactic fermentation, which is indicated by the increase in lactic bacteria dropping the pH from 4.9 to 3.02. During the process total acidity increased from 0.12% to 0.8%. Tentative identification of microorganisms showed that yeast isolates belonged to Schizosaccharomyces pombe, Schizosaccharomyces octosporus, and Saccharomyces cerevisiae, while lactic acid bacteria belonged to Lactobacillu brevis, L. fermentum, L. plantarum and Pediococcus damnosus. Microorganisms that were responsible for fermentation were used as starter culture in laboratory fermentation. The result indicated that fermentation by this method is faster than the traditional fermentation. Metabolic products were characterized by an increase in ethanol to 9.86% and a total acidity of 0.75%. The pH dropped from 4.7 to 3.0, and volatile fatty acids were very low.Physiological studies have shown that yeast isolates were thermophilic and osmotolerant. With respect to salt tolerance, all isolates were able to grow at 10% sodium chloride. en_US
dc.description.sponsorship UOFK en_US
dc.publisher UOFK en_US
dc.title Microbiology and Biochemistry of Duma: Fermented Honey Drink of Southern Sudan en_US
dc.type Thesis en_US
dc.Degree Ph.D en_US
dc.Faculty Agriculture en_US
dc.contributor.faculty Botany and Agricultural Biotechnology en_US

Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show simple item record

Share

Search DSpace


Browse

My Account