Ethiopian Journal of Biological Sciences

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Microbiological study of Wakalim, a traditional Ethiopian fermented sausage

K Bacha, T Mehari, M Ashenafi


ABSTRACT: Wakalim is a traditional Ethiopian fermented beef sausage
prepared and consumed commonly in Harar, Eastern Ethiopia. It has good
keeping quality and the traditional processing technique is applicable at the household level. In this study, detailed information pertaining to the
preparation processes and the raw materials used for its preparation was
documented. Moreover, the safety quality of the ready-to-eat product was
evaluated through microbiological analysis of the product as it was availed to the local consumers. The raw materials required for preparation of wakalim consist of lean meat (70%), fat (5%), salt (2%), garlic (1%), onion (17%) and other spices (5%). Wakalim samples were found to be dominated by aerobic mesophilic bacteria (AMB), mainly aerobic spore formers (ASF), followed by lactic acid bacteria (LAB) and staphylococci, with mean counts (log cfu/g) of 6.02, 4.70, and 4.59, respectively. Species of LAB isolated from wakalim samples mainly consisted of Pediococcus pentosaceus1 (29%), Lactobacillus plantarum1 (19%), Ped. pentosaceus2 (17%), Lb. brevis1 (16%), Lactococcus lactis ssp. lactis (6%), Lb. pentosus (4%), Lb. brevis3 (3%), and other Lactobacillus and Pediococcus species (6%). The average pH and titratable acidity of wakalim samples were 5.35 and 6.4%, respectively.
AJOL African Journals Online