Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

Table 3

The main microorganisms associated with some of traditional fermented beverages.

Product	Types of microorganism			References
	LAB and other bacteria	Yeast	Mold
Borde	Enterobacteriaceae, Leuconostoc mesenteroid, Bacillus, Micrococcus, Streptococcus, Weissella confusa, Lactobacillus brevis, Lactobacillus viridescens, Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus collinoides, Lactobacillus sanfrancisco, Lactobacillus pontis, and Lactobacillus delbrueckii subsp.	Yeast (Saccharomyces) and Rhodoturula spp.	Mold	[3, 4, 8]
Keribo	Leuconostoc mesenteric and Aerobic mesophilic bacteria	Yeast	Mold	[12]
Teji	Lactobacillus sp. (mainly Lactobacillus plantarum), Leuconostoc, Pediococcus sp., and Streptococcus	S. cereviseae, Debaromyces phaffi, Kluyveromyces bulgaricus, and Kluyveromyces veronae	—	[6, 11, 21, 22]
Korefe	—	Yeast	—	[7]
Shamita	Bacillus spp, Micrococci, Lactobacillus, Leuconostoc, Pediococcus and Lactococcus, Staphylococcus, Streptococci, and Staphylococci	Saccharomyces and Rhodoturula spp.	Molds	[1–3, 8, 9]