A microbiological study of Sobia: a fermented beverage in the Western province of Saudi Arabia

摘要: Sobia is a traditional fermented beverage prepared from wheat and malt flours in the Western province of Saudi Arabia. Fourteen samples sobia were collected Makkah Al-Mukarrmah (Western province) Riyadh (Central province). Samples examined microbiologically for total bacterial counts, lactic acid bacteria, yeasts moulds as well coliforms. Titratable acidity pH also analysed. The results revealed that had high bacteria counts ranged 4.17 to 8.09 log c.f.u./ml 4.01 8.19 respectively. Yeasts 3.96 5.87 c.f.u./ml. coliform count was 0.67 3.84 Acidity expressed percent 0.04 0.30%, while 3.37 5.53. Identification microorganisms presence coliforms, moulds. Lactic consisted Lactobacillus cellobiosus (26.8%), L. buchneri (17.9%), plantarum (8.9%), brevis (23.2%), delbrueckii. delbrueckii Leuconostoc lactis Pediococcus pentosaceus (5.4%). Coliforms Klebsiella pneumoniae (25.8%), Enterobacter aerogenes (6.1%), E. sakazakii (33.3%), cloacae (19.7%), Serratia liquefaciens (3%). comprised Saccharomyces cerevisiae (27.6%), Candida tropicalis (26.3%), C. ciferrii (13.1%), guilliermondii lipolytica (6.58%), Kloeckera japonica Rhodotorula rubra (1.3%). All Penicillium spp.