Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej.

ABSTRACT: Ethiopian honey wine is one of the country's most popular spontaneously fermented traditional alcoholic beverages. However, the final product of this natural fermentation system is frequently of poor and inconsistent quality. Furthermore, it makes the process difficult to predict, control, and correct. Thus, the main aim of this study was to develop a direct fermentation system for Ethiopian honey wine, Tej. After isolating fermentative microbial strains from Tej samples, they were subjected to intensive screening to fit to its purpose. Later, phenotypic and genotypic characterization, and inoculation of isolates to honey-must were performed sequentially. Finally, microbial interaction and physicochemical analysis, including volatile compounds profiling, were done for the inoculated sample

SUBMITTER: Fentie EG 

PROVIDER: S-EPMC9352660 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature