Physical and microbial analysis
Physical properties of the FWM fermented 10 and 30
days under different conditions were observed for fungal
growth, for putrefactive appearance and for alcoholic and
acidic odors. Three trained evaluators observed the treated
FWM subjectively by a casual observation method used in
our laboratory.
Five grams of each sample were homogenized with
495 ml of sterile physiological saline (0.85% NaCl) to
achieve a 1:100 dilution of the FWM. Additional dilutions
were achieved using 9 ml aliquots of sterile saline. The total
bacterial count (aerobes and facultative anaerobes) was
determined on plate count agar incubated at 30 °C for 48 h.
LAB were determined on MRS agar incubated at 37 °C for
24 h. Yeasts were determined on yeast-malt extract agar
(Difco Laboratories, USA) incubated at 37 °C for 48 h. Colony
counts of yeast and Bacillus spp. were determined by
selective counting characteristic colonies on the agar plates