Isolation And Characterization Of The Dominant Yeast In The Traditional Beverages Of Ethiopia Tella And Tej

To date the source and type of the dominant yeast in tej are not known. In this study yeasts werernisolated from gesho powder and honey. Both the ingredients contained the dominant yeast,rnS.cerevisiae, of tej at its consumption stage. However, gesho contained 102 to 103 cfu/g whilernhoney contained 0 to 102 cfu/g. Thus, gesho was considered the major source of the dominantrnyeast in tej.rnThe source and type of the dominant yeast in tella are not known also. Yeasts were isolated fromrngesho and bikil powder. S.cerevisiae, the dominant yeast at consumption stage of tella was foundrnin both the ingredients. Bikil contained 103 to 105 cfu/g yet gesho contained 102 to 103 cfu/g.rnThus, bikil was considered the major source of the dominant yeast in tella.rnIn this study, the source and type of the dominant yeast in the beverages at consumption stagernwas identified. The findings of this study help to define and standardize the fermentation of therntraditional beverages of Ethiopia, tella and tej.rnKey words: tella, tej, bikil, gesho, honey

Get Full Work

Report copyright infringement or plagiarism