title: Effect of "siljo" fermentation on growth of Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes.
abstract: The fate of Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes in control gruel and fermenting "siljo" was assessed. S. aureus reached levels of 10(8) cfu/ml within 48 h in the control gruel. In fermenting "siljo" the count decreased all through the fermentation time. B.cereus was completely inhibited in fermenting "siljo" within 24 h, whereas it survived until 72 h in the control gruel. Complete inhibition of L.monocytogenes was noted at 48 h in fermenting "siljo". L.monocytogenes survived until 96 h in control gruel. Fermentation resulted in fall in pH to < 5.0 within 48-72 h and increase in titratable acidity was also noted. As "siljo" is usually consumed after 72 h of fermentation, "siljo" fermented for more than three days is safe from food intoxication caused by B. cereus or S.aureus or infection from L.monocytogenes.
authors.affiliation: Department of Basic Sciences, Awassa College of Agriculture, Ethiopia.
authors.forename: G
authors.initials: G
authors.lastname: Dessie
authors.forename: K
authors.initials: K
authors.lastname: Abegaz
authors.forename: M
authors.initials: M
authors.lastname: Ashenafi
mesh_terms: D001409:Bacillus cereus / Q000254:growth & development*; D015169:Colony Count, Microbial; D003296:Cooking; D005002:Ethiopia; D007887:Fabaceae / Q000382:microbiology*; D005285:Fermentation; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development*; D010946:Plants, Medicinal; D012450:Safflower Oil; D013211:Staphylococcus aureus / Q000254:growth & development*; D013997:Time Factors
chemical_list: D012450:Safflower Oil