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Link to original content: https://pubmed.ncbi.nlm.nih.gov/32148508
Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments - PubMed Skip to main page content
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Review
. 2020 Feb 14:2020:1478536.
doi: 10.1155/2020/1478536. eCollection 2020.

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

Bikila Wedajo Lemi  1
Affiliations
Review

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

Bikila Wedajo Lemi. Int J Microbiol. .

Abstract

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

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Conflict of interest statement

The authors declare that they have no conflicts of interest.

Figures

Figure 1
Figure 1
Flow chart of traditional preparation of tella [18].
Figure 2
Figure 2
Flow chart for cheka preparation in Konso and Dirashe districts [22].
Figure 3
Figure 3
Flow chart of traditional preparation of tej [16].
Figure 4
Figure 4
Flow charts of traditional preparation of borde [25].
Figure 5
Figure 5
Flow chart of laboratory shamita fermentation process [26].
Figure 6
Figure 6
Flow chart of traditional keribo fermentation [29].
Figure 7
Figure 7
Flow chart of traditional korefe fermentation [31].
Figure 8
Figure 8
Flow chart of siljo fermentation [28].
Figure 9
Figure 9
Schematic representation of steps involved for the preparation of Azo in laboratory [36].
See this image and copyright information in PMC

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