Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages

Purpose The patterns of microbial succession and the associated physicochemical changes in the course of beverage fermentation determine the safety status of the final product against foodborne pathogens. In this study, the microbial dynamics during fermentation of three Ethiopian traditional fermented beverages (namely, borde, tej, and grawa) and the growth potential of selected foodborne pathogens in ready-to-consume beverages were assessed. Methods The raw materials used for lab-scale fermentation of the beverages were bought from open markets of Jimma and Anfilo towns. During fermentation, samples were drawn every 6 h (borde fermentation) and 12 h (grawa and tej fermentation). The dominant microbes of the fermentation phases were determined following standard microbiological methods. The growth potential of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Candida albicans in the ready-to-consume beverages were assessed by microbial enumeration over defined storage period. Result Early fermentation period of all beverages was dominated by aerobic mesophilic bacteria, staphylococci, and Enterobacteriaceae with highest mean counts (Log CFU/ml) of 6.42 +/- 0.10, 5.44 +/- 0.08, and 5.40 +/- 0.11, respectively. At the end of fermentation, yeast counts (Log CFU/ml) dominated in tej (9.41 +/- 0.06) and grawa (7.88 +/- 0.02) samples, while lactic acid bacteria dominated in borde sample (7.33 +/- 0.07). During fermentation, pH dropped for borde (4.58 +/- 0.03 to 4.22 +/- 0.01), and grawa (4.18 +/- 0.10 to 3.62 +/- 0.02), but increased for tej (5.26 +/- 0.01 to 5.50 +/- 0.03) during the first 24 h, though it dropped later down to 3.81 +/- 0.02 at 144th h. All reference pathogens were unable to reach infective dose in grawa and tej samples. However, borde sample supported their growth to infective dose within 24 h. Thus, grawa and tej beverages had the capability of inhibiting growth of pathogens while borde needs basic safety control measures during preparation and storage. Conclusion With further safety evaluation of the products, the production processes of the three beverages could be scaled up for commercial purposes using defined starter cultures originated from the same beverages. However, the safety status of borde calls for further evaluation for alternative shelf-life extension mechanisms including the introduction of organic preservatives from local products such as medicinal plants.