Isolation and Characterization of Saccaromyces cervisiae Yeasts Isolates from “Tella” for Beer Production

Fermentation Dynamics of Ethiopian Traditional Beer (Tella) As Influenced by Substitution of Gesho (<em>Rhamnus prinoides</em>) With Moringa Stenopetala as Innovation for Nutrition

“…The drop in pH from 5.31 for the 100% gesho formulation on the first day to below 4.50 for the 50% and 100% moringa incorporated samples indicates that the product is in a pH condition unfavorable for many pathogenic organisms, presenting an additional technical functionality to the product in addition to its micronutrient and probiotic potential. The decreasing trend of yeast count over the fermentation and storage times was faster in the present study than those reported previously [13].…”

“…The solution strained with clean muslin cloth to remove suspended impurities and biochemically and sensorially characterized. Ten g of samples at tejet, tenses and tella stages were weighed into a stomacher bag (Lab-Blender 400, Seward Medical, London, England) with 90 mL sterile 0.1% peptone water (Merck) and homogenized for 30 s. The homogenized samples were prepared into dilutions with peptone water and 0.1 mL of each sample were spread-plated in triplicates on pre-dried plates of yeast extracts glucose chloramphenicol (YGC) agar and incubated at 28℃ for 5 days [13].…”

“…Titratable acidity (TA) was determined by titrating 10 g of samples with 0.1 N NaOH using three drops of phenolphthalein as indicator. Titratable acidity of tella samples was expressed as a percentage of lactic acid [13], given by:…”

Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

“…Ten grams of samples at tejet , tinsis , and tella stages were separately weighed into a stomacher bag (Lab-Blender 400, Seward Medical, London, England) with 90 mL sterile 0.1% peptone water (Merck) and homogenized for 30 s. The homogenized samples were prepared into dilutions with peptone water, and 0.1 mL of each sample was spread-plated in triplicates on presolidified plates of yeast extract on glucose chloramphenicol (YGC) agar and incubated at 28°C for 5 days [ 15 ].…”

“…Titratable acidity (TA) was determined by titrating 10 g of sample with 0.1 N NaOH using three drops of phenolphthalein as an indicator. Titratable acidity of tella samples was expressed as a percentage of lactic acid [ 15 ], given by …”