Microbiology and proximate composition analysis of wacatha and Ogoli traditionally fermented beverage produced in Abobo district, Gambella, Western Ethiopia

Abstract

The traditional fermented beverage has advanced both low-income consumers as well as women in terms of revenue generation and are largely viewed as being a major health problem due to contamination. The objective of this study was to assess the Microbiology and proximate composition analysis ofwacatha and Ogoli traditionally fermented beverage produced in Abobo district, Gambella, Western Ethiopia. A cross-sectional design was employed for sociodemographic and sample collection. Wacatha and Ogoli vendors were considered as respondents. Standard methods were used for the enumeration of aerobic mesophilic bacteria, Enterobacteriaceae, coliform, aerobic bacterial spore, staphylococci, lactic acid bacteria, and yeasts. A total of 60 (30 each of wacatha and ogoli) samples were collected from Abobo district. Data were analyzed using SPSS software version 20.0. The result of the sociodemographic study showed, 80% of wacatha venders were women. 70% of ogoli were male, about 46.7% of wacatha vendors were in secondary, 50% of ogoli were in a primary. About 93.3% of wacatha and 100% of ogoli did not use special cloth for selling. The mean microbial count of (log CFU/ml) of Wacatha sample were dominated by Yeasts (7.17±0.037), Aerobic mesophilic bacteria (7.05±0.24), Coliform (6.62±0.39), Staphylococcus (5.85±0.34), LAB (5.02±0.35), Enterobacteriaceae (Entero) (4.67±0.53), and spore-forming bacteria (ASFB) (1.56±0.13). But Ogoli was dominated by yeast (7.08±0.21), AMB (6.94±0.20), coliform (6.67±0.37), Staph (6.60±0.27), LAB (5.59±0.14), Entero (5.02±0.48), and ASFB (2.47 ±0.06). A total of 606 isolates, 314 isolates from Wacatha, and 292 isolates from Ogoli were characterized and grouped into 15 genera with 413 rods and 193 cocci shapes, the microbial dynamic in both Wacatha and Ogoli at the beginning were dominated by Entero, AMB, and Coliform while at the end of fermentation was dominated by yeasts. The physicochemical parameters in Wacatha were pH (3.84±0.24), Temperature (19.7±1.8), Titratable (1.37±0.23), Alcoholic (3.4±0.15), Moisture (94.3±0.4), Total ash (0.25±0. 51), fat (0.25±050), Total protein (0.70±0.1 5) and carbohydrate (4.4±0.41). Whereas Ogoli pH (3.76±0.26), (15. 6±0.34), Titratable (1.31±0.25), Alcoholic (3.3±0.10), Moisture (94.9±0.39), ash (0.20±0.11), fat (0.24±0.05), protein (0.65±0.17), and carbohydrate (4.5±0. 61). The high count of microbial in the two beverages of poor-quality indicators could be due to poor personal hygiene, processing, and materials. Largely, the microbial load of beverages was over the limit so a call for attention is mandatory.