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The Journal of Food Technology in Africa, ISSN: 1028-6098 Innovative Institutional Communications The Journal of Food Technology in Africa Vol. 7 No. 3, 2002, pp. 85-92
Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage Kebede Abegaz1 2 *, Fekadu Beyene2, Thor Langsrud1 and Judith A. Narvhus1 1 Department of Food Science, Agricultural University of Norway, P. O. Box 5036, N-1432 Ås, Norway. 2 Awassa College of Agriculture, Debub University, P. O. Box 5, Awassa, Ethiopia. * Corresponding author Code Number: ft02021 ABSTRACT Samples of borde from open markets at five localities in southern Ethiopia showed average aerobic mesophilic count (AMC), lactic acid bacteria (LAB) and yeast counts of 9.9, 10.1, and 8.1 log CFU g-1 respectively. Enterobacteriaceae (EB) were
