埃塞俄比亚奥罗米亚州Borena地区选定地区ititu(传统发酵牛奶)的理化性质和微生物质量

Beshir Hussien, Y. Hailu, Mitiku Eshetu
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引用次数: 1

摘要

研究了博拉纳地区产钛土的理化性质和微生物品质。对35份香菇样品进行了理化性质和微生物质量分析,其中30份为传统制作,5份为实验室制作。传统制汤的pH、可滴定酸度、总蛋白、总脂肪、总固形物和灰分的总体平均值(±SD)分别为3.59%±0.04%、2.86%±0.18%、7.26%±0.41%、9.85%±0.73%、21.23%±1.48%和0.84%±0.11%。传统药材的理化指标与实验室配制的药材(对照品)差异无统计学意义(P < 0.05)。传统菌株的细菌总数(TBC)、大菌群数量(CC)、酵母菌和霉菌数量(YMC)、金黄色葡萄球菌数量和单核增生李斯特菌数量的平均值(±SD)分别为8.36±1.29、3.47±0.51、8.06±1.28、3.79±0.91和3.15±0.17 log10cfu/ml。而实验室自制液的对应值分别为4.17±0.55 log10cfu/ml、0、5.76±0.57 log10cfu/ml、0和0。在大肠杆菌、金黄色葡萄球菌和单核细胞增生乳杆菌的数量上,传统菌与实验室自制菌的差异有统计学意义(P < 0.05)。传统制剂金黄色葡萄球菌和单核增生乳杆菌致病菌检出率分别为33.33%和6.67%,实验室制剂未检出致病菌。结果表明,传统香菇质量不合格,不宜食用。总的来说,研究区域的牛奶生产需要采取干预措施,例如提高人们对保持良好卫生质量的认识,并对用于制作牛奶的牛奶进行巴氏消毒(加热至沸腾),以便从公共卫生的角度确保其安全。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical Properties and Microbiological Quality of ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia
The study was conducted to investigate the physicochemical properties and microbial quality of ititu produced in the Borana zone. A total number of 35 ititu samples, 30 traditionally made plus 5 laboratories made ititu, were analyzed for their physicochemical properties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± 0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, respectively for traditionally made ititu. The result of all physicochemical parameters of traditional ititu was not significantly) different (P > 0.05) with laboratory-made ititu (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were 8.36 ± 1.29, 3.47 ± 0.51, 8.06 ± 1.28, 3.79 ± 0.91 and 3.15 ± 0.17 log10cfu/ml, respectively for traditional ititu. Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log10cfu/ml, 0, 5.76 ± 0.57 log10cfu/ml, 0 and 0, respectively. Significant (P 0.05) differences were observed between traditional and laboratory-made ititu for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were 33.33% and 6.67%, respectively for traditionally made ititu while not detected for laboratory-made ititu. The results indicated that the quality of traditional ititu was substandard and not safe for consumption. This in general, the production of ititu in the study area requires intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for ititu making in order to make it safe from the public health point of view.
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