ReviewInternational journal of microbiology2020
Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage.
Review in International journal of microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety.Comprehensive reviews in food science and food safety · 2025Pooled it
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Microbiological quality and nutritional characterization of traditional fermented foods and beverages in Nekemte Town, East Wollega Zone, Ethiopia.BMC nutrition · 2026Article
- Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality.Food science & nutrition · 2026Review
- The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia.International journal of microbiology · 2026Review
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
- Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures.Scientific reports · 2025Article
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- A review on the microbiology of Ethiopian traditional fermented beverage products.Frontiers in nutrition · 2025Review
- Lactic acid bacteria from Ethiopian traditional beverage, Tella: technological and metabolic profiles for industrial application.Journal of microbiology (Seoul, Korea) · 2025Article
- Microbial ecology of selected traditional Ethiopian fermented products.Frontiers in microbiology · 2025Article
- Article
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia.Food science & nutrition · 2024Review
- Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage,Foods (Basel, Switzerland) · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia.Heliyon · 2023Article
- Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk.Foods (Basel, Switzerland) · 2023Article
- Review
- Fermentation Dynamics of Ethiopian Traditional Beer (International journal of food science · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.