Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage
Table 1
Changes in moisture content, pH, and microbial count occurring during the fermentation of Tella.
Phase
Fermentation time
pH
Acetobacter spp. (cfu/ml)
Lactobacillus spp. (cfu/ml)
Saccharomyces spp. (cfu/ml)
Bacillus spp. (cfu/ml)
I (0–4 days)
0
5.2
1 × 102
1 × 102
—
1 × 102
1
5.2
2 × 102
4 × 102
—
3 × 102
2
5.1
5 × 102
1 × 103
—
3 × 102
3
5.0
6 × 102
4 × 103
2 × 103
3 × 103
II (4–6 days)
4
4.7
8 × 103
2 × 104
6 × 105
4 × 105
5
4.6
2 × 104
1 × 103
2 × 107
8 × 105
III (6–8 days)
6
4.8
6 × 104
7 × 105
6 × 107
1 × 106
IV (8–12 days)
8
4.6
5 × 105
3 × 106
9 × 107
8 × 104
10
4.5
5 × 106
2 × 107
9 × 107
4 × 102
12
3.9
8 × 107
7 × 106
9 × 106
1 × 102
CFU, colony forming units. Acetobacter xylinum was the most predominant spp. Lactobacillus pastorium was the most abundant species. Saccharomyces cerevisiae was the most abundant species. Source: Debela et al. [18].
