Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

Table 7

Microbial population and occurrence in indigenous fermented aliha under different hours of production.

Time (h)	Sample [Log10 Cfu/Ml]
	DNI	DN2	AG1	AG2	ACC
LAB [Lactobacilli]
0 H	2.63 ± 86.3^ab	0.00 ± 0.00^b	2.65 ± 30.9^a	2.51 ± 6.33^a	1.88 ± 45.4^c
24 HR	4.04 ± 7.21^c	4.10 ± 7.21^a	3.92 ± 7.01^a	3.96 ± 5.86^a	4.18 ± 6.71^a
72 HR	4.36 ± 6.71^d	4.99 ± 7.79^a	4.08 ± 22.9^a	5.06 ± 4.07^a	4.05 ± 7.21^a
LAB [Cocci]
0 HR	2.53 ± 2.93^a	0.00 ± 0.00^c	1.30 ± 45.4^c	2.99 ± 3.04^b	3.69 ± 3.12^a
24 HR	2.91 ± 7.01^b	3.07 ± 6.33^a	3.43 ± 5.86^ab	4.16 ± 4.04^b	4.08 ± 14.0^a
72 HR	4.28 ± 6.71^a	5.25 ± 13.8^a	4.02 ± 14.0^d	4.99 ± 14.89^b	4.92 ± 7.79^a
FUNGI [Yeast and Mold]
0 HR	2.28 ± 43.0^a	2.26 ± 1.89^b	3.11 ± 6.06^a	2.26 ± 42.9^c	2.41 ± 6.33^c
24 HR	2.66 ± 7.01^a	2.95 ± 30.9^b	4.05 ± 4.04^b	3.21 ± 3.04^b	2.79 ± 6.33^b
72 HR	2.41 ± 86.3^b	2.40 ± 3.04^c	4.04 ± 22.9^c	3.23 ± 4.07^b	2.26 ± 30.9^c
Enterobacteriaceae
0 HR	3.78 ± 5.86^b	4.21 ± 4.04^a	4.57 ± 14.0^c	3.71 ± 6.06^d	53 ± 7.79^d
24 HR	4.23 ± 6.71^b	5.13 ± 13.8^a	4.72 ± 7.79^c	4.95 ± 7.79^d	6.85 ± 22.9^c
72 HR	4.22 ± 4.07^b	4.21 ± 14.0^a	4.23 ± 6.71^c	4.15 ± 7.21^d	5.23 ± 86.3^c

¹Values are means of triplicate determinations from three independent trials; ± standard deviations (SD), ACC-Accra; AG-Anloga; DN-Denu. ²Means with same letters and “ab” as superscripts in a row are significantly different ().