Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverages

Nemo, Reda; Bacha, Ketema

doi:10.1016/j.lwt.2020.109713

Cited by 38 publications

(50 citation statements)

References 23 publications

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“…The town is typically known for vending various traditional fermented beverages and foods of plants and animal sources (Nemo & Bacha, 2020;Nemo et al, 2017).…”

Section: Description Of the Study Areamentioning

confidence: 99%

Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage

Nemo

Bacha

2021

Food Processing Preservation

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Borde is a cereal-based low alcoholic fermented beverage with a short shelf-life (fast spoilage due to over-acidification). Thus, the research aims to enhance the shelf-life.The counts of aerobic mesophilic bacteria and yeast in samples with 0.1 g/100 ml sodium benzoate and control sample (without preservatives) decreased considerably during the 14 days of storage. There were no significant differences (p > .05) in counts of lactic acid bacteria for 14 days in borde samples treated with all preservatives.

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“…The town is typically known for vending various traditional fermented beverages and foods of plants and animal sources (Nemo & Bacha, 2020;Nemo et al, 2017).…”

Section: Description Of the Study Areamentioning

confidence: 99%

Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage

Nemo

Bacha

2021

Food Processing Preservation

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“…It is a popular meal replacement in Southern Ethiopia and western parts of the country [ 4 ]. Borde is considered to be a low-alcoholic beverage around 3.35 ± 0.64 (% v/v) mean value [ 15 ]. People believe that Borde enhances lactation, and mothers are encouraged to drink substantial amounts of it after giving birth [ 6 ].…”

Section: Some Ethiopian Traditional Fermented Beveragesmentioning

confidence: 99%

“…Hetero fermentative lactobacilli dominated the lactic flora throughout the fermentation, and a steady increase in yeast count was observed as the fermentation proceeded. The pH of fermenting Borde declined from 5.2 at the start to 3.8 at 24 hours [ 15 ].…”

Section: Some Ethiopian Traditional Fermented Beveragesmentioning

confidence: 99%

“…The alcoholic contents of Teji were measured and found in the range of 8.94–13.16% v/v ethanol [ 9 ]. The study by [ 15 ] on microbial, physicochemical, and proximate analysis of selected Ethiopian traditional fermented beverages showed that LAB and yeast were the dominant microbes in Teji samples. Accordingly, the mean counts (log CFU ml −1 ) of LAB and yeast fall within the range of 6.09 ± 0.53–8.13 ± 0.67 and 6.31 ± 0.63–8.43 ± 0.72, respectively.…”

Section: Some Ethiopian Traditional Fermented Beveragesmentioning

confidence: 99%

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Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

Halake

Robe

2020

International Journal of Microbiology

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Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.

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“…All of these Ethiopian alcoholic beverages are produced at a small scale and sold by local alcohol venders from their homes. These traditional alcoholic beverages are classified under the category of acid-alcohol fermentation systems [21].…”

Section: Introductionmentioning

confidence: 99%

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Fentie

Emire

Demsash

et al. 2020

Foods

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Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.

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Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverages

Cited by 38 publications

References 23 publications

Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage

Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage

Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

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