Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej

Fentie, Eskindir Getachew; Jeong, Minsoo; Emire, Shimelis Admassu; Demsash, Hundessa Dessalegn; Kim, Min A; Shin, Jae‐Ho

doi:10.1016/j.lwt.2021.112927

Cited by 7 publications

(10 citation statements)

References 48 publications

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“…This fast growth rate could be caused either by the inhibition of Lactobacillus by Saccharomyces species or due to the inherent fast growth rate characteristics of Saccharomyces 35,36 . However, the growth rate of Lactobacillus itself followed almost a similar pattern as it was discussed in the previous study on Tej microbial dynamics 9 . Similar studies on the co-inoculation of Saccharomyces and Lactobacillus had revealed a production of good quality characteristics alcoholic beverage 37 .…”

Section: Discussionsupporting

confidence: 82%

“…Moreover, the final product physicochemical and volatile compound analysis of Tej samples was performed to assess whether or not the inoculated fermentation had met the intended goal. In terms of residual sugar concentration, all test samples fell within the range observed in previous survey studies for Tej samples [6][7][8][9] . This result is essentially a positive testimony for the ability of the inoculum to utilize carbon sources from honey for cellular growth and the production of exo-metabolic products 38 .…”

Section: Discussionsupporting

confidence: 70%

“…Usually, lactic acid bacteria are introduced to wine after the completion of alcoholic fermentation or www.nature.com/scientificreports/ at the start of malolactic fermentation 21 . However, in Ethiopian honey wine, Lactobacillus and Saccharomyces are involved in the fermentation from the beginning up to the end of the fermentation period 9 . Thus, isolating Lactobacillus strains from Tej samples was not a surprising result.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, Tej exhibited good antioxidant activity, possibly inherited from honey and "gesho" (R. prinoides) 7 . The antioxidant capacity of Tej was also increased as the fermentation progressed to completion 9 . The ability of fermentative microorganisms to produce polyphenol and flavonoid through a complex microbial enzymatic system, as well as the continuous extraction of bioactive compounds from gesho as fermentation progressed to the end, are the most likely explanations for the increase in antioxidant activity during the Tej fermentation period [9][10][11] .…”

mentioning

confidence: 93%

“…However, the dominance level was substantially different within and across the samples collected from different households. Furthermore, as the fermentation period drew close to an end, the microbial dynamics moved to this microbial dominance 9 . Moreover, Tej exhibited good antioxidant activity, possibly inherited from honey and "gesho" (R. prinoides) 7 .…”

mentioning

confidence: 99%

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Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej

Fentie

Jeong

Emire

et al. 2022

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Ethiopian honey wine is one of the country's most popular spontaneously fermented traditional alcoholic beverages. However, the final product of this natural fermentation system is frequently of poor and inconsistent quality. Furthermore, it makes the process difficult to predict, control, and correct. Thus, the main aim of this study was to develop a direct fermentation system for Ethiopian honey wine, Tej. After isolating fermentative microbial strains from Tej samples, they were subjected to intensive screening to fit to its purpose. Later, phenotypic and genotypic characterization, and inoculation of isolates to honey-must were performed sequentially. Finally, microbial interaction and physicochemical analysis, including volatile compounds profiling, were done for the inoculated samples. The identified isolates were strains of Saccharomycetaceae and Lactobacillaceae families. These strains showed a good ability to tolerate osmotic stress and a lower pH environment. Tej sample produced by mixed culture inoculation of Saccharomyces and Lactobacillus species showed similar physicochemical, volatile compounds, and sensory attributes values with that of the control sample. Thus, a mixture of Saccharomyces and Lactobacillus strains could be used as a starter culture to produce Ethiopian honey, Tej, without scarifying of its major quality attributes.

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