Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

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.

Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages

“…In Ethiopia, there are many traditional fermented beverages such as tej, borde, tella, shameta, buquri, korefe, keribo, siljo, and grawa (Lemi 2020;Nemo and Bacha 2020). Comprehensive data on the microbial dynamic and pattern of growth of potentially pathogenic organism in cases of contamination of the ready-to-consume beverages are scarce.…”

Ethanol concentration and calorific value of some local distilled Ethiopian alcohol (Areki): an energy potential assessment

“…The Ethiopian Areki is a popular alcoholic beverage among Ethiopia's various ethnic groups. Microorganisms present in the substrates, fermentation vats, or equipment cause Areki and other commonly fermented alcoholic beverages to ferment, since the majority of fermented beverages are acid-alcohol fermentation products (Desta, 1977;Wedajo Lemi, 2020).…”

Consumption of alcohol and binge drinking among pregnant women in Addis Ababa, Ethiopia: Prevalence and determinant factors

“…People in Ethiopia that include pregnant women highly consume alcohol beverages, especially the traditionally prepared alcohol beverages like Areki, Teje, Tella that have higher percentages of alcohol amount [ 43 – 45 ]. Thus, locally made alcohols are being used excessively without control in different holidays, religious festivals, parties, and almost in daily family meals and day to day life [ 43 – 45 ].…”