Food & Nutrition

Arab Journal of Food & Nutrition
69. A Microbiological Study of Fermented Chopped Red Pepper (Shatta)
(2003)
Jehad Adel Abuzahedeh\ University of Jordan
Supervisor: Dr. Mohammed Isam Yamani
Shatta, a traditional food in Jordan, is produced by the natural fermentation of
chopped red hot pepper (Capsicum annum). Commercial and home-made shatta
samples were collected and examined microbiologically and chemically. The average
lactic acid bacteria count (LABC) was 1.4×10 6 cfu/g and average yeast count (YC) was
1.1×10 7 cfu/g. Enterobacteriaceae was not detected in any of the samples. LABC and
YC were generally higher in commercial samples than home-made samples. The
average pH value was 3.7, average titrable acidity (expressed as lactic acid) was 1.7%
and the average salt content (NaCl%) was 4.5%. Generally commercial samples had
higher salt content than home-made.
Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides
were isolated from the home-made shatta samples. Yeasts isolated from the homemade
samples were Sacchromycopsis vini, Sacchromyces cerevisiae and Candida
verstalisis. The LAB identified in commercial shatta samples belonged to
Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus fermentum. Isolated
yeasts were Sacchromycopsis vini, Sacchromyces cerevisiae, Debromyces hansenii
and Candida bacarum.
Experimental shatta samples were prepared with three salt concentrations, 2.5,
5.0 and 10% (w/v) and were monitored microbiologically and chemically throughout
21 day of fermentation. In the three fermentations the typical in-brine vegetable
fermentation pattern, which was predominated by LAB, was noticed. However,
relatively lower LABC, slower inhibition of Enterobacteriaceae and slower pH decline
with less development of the typical wanted flavor were noticed in shatta with 10%
NaCl.
In shatta samples with 2.5% NaCl, Lactobacillus plantarum, L. sake,
Leuconostoc mesenteroides subsp. mesenteroides, Enterococcus faecium and L.
fermentum were isolated; while in samples with 5.0%NaCl, L. plantarum, L.
fermentum, E. faecium and L. mesenteroides subsp. mesenteroides were isolated. At
10%NaCl the isolated LAB were L. plantarum, Pediococcus pentosaceus and P.
scerevisiae. The isolated yeasts in shatta with 2.5% NaCl belonged to
Saccharomycopsis vini, Saccharomyces cerevisiae, Pichia fermentaus and Candida
sake, while the isolated yeasts in shatta with 5.0%NaCl pepper were Saccharomyces
cerevisiae, Zygosaccromyces rouxi and Pichia fermentaus, at 10%NaCl the yeasts
were Debromyces hansenii and Candida bacarum. Natural formation of chopped hot
red pepper with 2.5-5.0% NaCl and 0.6% vinegar resulted in high quality shatta with
regard to flavor and shelf life.
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Volume 11, No. 25, 2011
87