Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments
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 b...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2020/1478536 |
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| _version_ | 1832568558429667328 |
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| author | Bikila Wedajo Lemi |
| author_facet | Bikila Wedajo Lemi |
| author_sort | Bikila Wedajo Lemi |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-35bb962d342d4200817b8ff2afad6361 |
| institution | Kabale University |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-35bb962d342d4200817b8ff2afad63612025-02-03T00:58:48ZengWileyInternational Journal of Microbiology1687-918X1687-91982020-01-01202010.1155/2020/14785361478536Microbiology of Ethiopian Traditionally Fermented Beverages and CondimentsBikila Wedajo Lemi0Department of Biology, College of Natural Sciences, Arba Minch University, Arba Minch, P.O. Box 21, EthiopiaGlobally, 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.http://dx.doi.org/10.1155/2020/1478536 |
| spellingShingle | Bikila Wedajo Lemi Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments International Journal of Microbiology |
| title | Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments |
| title_full | Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments |
| title_fullStr | Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments |
| title_full_unstemmed | Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments |
| title_short | Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments |
| title_sort | microbiology of ethiopian traditionally fermented beverages and condiments |
| url | http://dx.doi.org/10.1155/2020/1478536 |
| work_keys_str_mv | AT bikilawedajolemi microbiologyofethiopiantraditionallyfermentedbeveragesandcondiments |