Microbial Quality, Safety, and Physicochemical Characteristics of Jikita: A Traditional Ethiopian Fermented Beverage

Abstract

Jikita is a traditional Ethiopian fermented beverage made from cereals, characterized by its alcohol content and thick Consistency. There is no scientific report on microbiology, safety and physicochemical properties of the beverage, so far like Jikita. This study aimed to evaluate the microbial quality, safety, and physicochemical properties of Jikita. A total of 30 samples were collected from Gedo and Babicha districts in the west Shewa zone. The research employed a cross-sectional study design to gather information on traditional preparation techniques and the socio-economic significance of the product. Standard methods were used to enumerate microbes, to determine physicochemical properties, assess nutritional content, and isolate Staphylococcus aureus and Salmonella spp. The data obtained were analyzed using SPSS software version 20. The results showed that the majority of Jikita vendors (41.1%) were aged between 31 and 40 years, and all vendors were female. None of the vendors used special cloth for selling the product. The mean microbial counts (CFU/ml) were dominated by aerobic mesophilic bacteria (6.13 ± 0.77), followed by yeasts (5.98 ± 0.51), lactic acid bacteria (5.83 ± 0.62), aerobic bacterial spore (5.40 ± 0.70), Enterbacteriaceae (4.99 ± 0.74), coliform (4.79 ± 0.67), staphylococci (3.29 ± 0.49), and molds (2.67 ± 1.18). A total of 727 isolates were characterized and grouped into seven genera, with 89.27% being gram-positive and 10.73% gram-negative bacteria. Salmonella spps was not detected throughout the fermentation period. The Jikita samples had mean values for pH (3.67±0.09), Titratable acidity (0.36±0.10), moisture content (76.42±3.02), total solid content (23.23±2.85), and alcohol content (5.22±0.74). The microbial dynamics in Jikita fermentation showed higher counts of aerobic mesophilic bacteria, aerobic bacterial spore, and staphylococci, while lactic acid bacteria and yeasts exceeded other microbes at the end of fermentation. The microbial quality of Jikita samples was not good, necessitating special attention to address the issue.