Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments
Author
Source
International Journal of Microbiology
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-02-14
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Wedajo Lemi, Bikila. 2020. Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments. International Journal of Microbiology،Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1171984
Modern Language Association (MLA)
Wedajo Lemi, Bikila. Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments. International Journal of Microbiology No. 2020 (2020), pp.1-8.
https://search.emarefa.net/detail/BIM-1171984
American Medical Association (AMA)
Wedajo Lemi, Bikila. Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments. International Journal of Microbiology. 2020. Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1171984
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171984