The effect of fermentation on the growth and survival ofSalmonella typhimurium, Staphylococcus aureus, Bacillus cereusandPseudomonas aeruginosain fermenting tef (Eragrostis tef)

Girma, Meaza; Gashe,Berhan,Abegaz; Lakew Bisrat

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dc.contributor.author	Girma, Meaza
dc.contributor.author	Gashe,Berhan,Abegaz
dc.contributor.author	Lakew Bisrat
dc.date.accessioned	2022-11-28T05:58:55Z
dc.date.available	2022-11-28T05:58:55Z
dc.date.issued	03/1989
dc.identifier.citation	Girma, M., Gashe, B.A. & Lakew, B. The effect of fermentation on the growth and survival ofSalmonella typhimurium, Staphylococcus aureus, Bacillus cereus andPseudomonas aeruginosa in fermenting tef (Eragrostis tef). World J Microbiol Biotechnol 5, 61–66 (1989).
dc.identifier.uri	http://172.21.6.100:8080/xmlui/handle/123456789/440
dc.description.abstract	Growth ofSalmonella typhimurium, Staphylococcus aureus, Bacillus cereus andPseudomonas aeruginosa was inhibited when the pH of fermenting tef approached 5.0, 5.0, 5.5 and 5.0, respectively. However the test organisms grew in far more acidic conditions in broth than in fermenting tef and this is due to antimicrobial substance(s) being produced by some of the lactic acid bacteria. Except forBacillus cereus spores, all the test organisms were heat-inactivated during the baking process of the final tef injera.
dc.format.extent	61-66
dc.subject	FERMENTATIONY
dc.subject	BACILLUSY
dc.subject	LACTIC ACIDY
dc.subject	PSEUDOMONASY
dc.subject	STAPHYLOCOCCUS AUREUS
dc.title	The effect of fermentation on the growth and survival ofSalmonella typhimurium, Staphylococcus aureus, Bacillus cereusandPseudomonas aeruginosain fermenting tef (Eragrostis tef)
dc.type	Journal Article
ep.identifier.status	Open Access
ep.identifier.status	Open Access
ep.identifier.doi	https://doi.org/10.1007/BF01724960
ep.journal	MIRCEN Journal of applied microbiology and biotechnology
ep.issue	1
ep.volume	5