Evidence map›Paper›PMID 41022867›Full record

ArticleScientific reports2025

Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures.

Ketemaw Denekew, Fitsum Tigu, Dagim Jirata Birri, Mogessie Ashenafi, Feng-Yan Bai, Asnake Desalegn

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Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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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.

2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Ketemaw DenekewDepartment of Microbial Sciences and Genetics, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia.
Fitsum TiguDepartment of Microbial Sciences and Genetics, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia.
Dagim Jirata BirriDepartment of Microbial Sciences and Genetics, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia.
Mogessie AshenafiCollege of Development Studies, Addis Ababa University, Addis Ababa, Ethiopia.
Feng-Yan BaiState Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing, 100101, People's Republic of China.
Asnake DesalegnDepartment of Microbial Sciences and Genetics, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia. asnake.desalegng@aau.edu.et.ORCID http://orcid.org/0000-0001-9402-5310

Funding

Addis Ababa University RD/LT076, 2019
6 · The paper itself

Abstract

Tej has inconsistent quality due to spontaneous fermentation. The aim of this study was therefore to develop mixed lactic acid bacteria (LAB) and yeast starter culture to improve the quality and safety of Tej. A total of 166 LAB and 193 yeasts, were characterized for their starter culture potential. Molecular identification was done for the LAB and yeast isolates. Reduced acid tolerances were recorded for the isolates. Better ethanol tolerances were observed for Lacticaseibacillus paracasei (L7) and Saccharomyces cerevisiae (Y4). A decrease in salt tolerance was recorded for the LAB and yeast isolates as the concentration of salt increased from 5.5 to 10%. The highest tolerance (p < 0.05) was recorded at 35ºC for Lacticaseibacillus paracasei (L8) and Saccharomyces cerevisiae (Y2). Four compatible yeast and LAB isolates were used to produce Tej under controlled conditions. Tej (T5) produced by L. paracasei (L6) and S. cerevisiae (Y6) had significantly higher overall acceptability (4.15 ± 0.47, p < 0.05) compared to Tej produced by other combinations of LAB and yeasts. Tej (T1) produced by L. pentosus and S. cerevisiae has shown equivalent acceptability to the control Tej. The lowest overall mean acceptability score was recorded for Tej (T2) produced by L. paracasei (L7) and S. cerevisiae (Y5). Most of the mixed lactic acid bacteria and yeast starter cultures improved the attributes of Tej.

Indexed as

Alcoholic BeveragesLactobacillalesSaccharomyces cerevisiaeYeastsFermentationFood MicrobiologyHumansFermentationLactic acid bacteriaStarter cultureStress toleranceYeast

Identifiers

PMID41022867
PMCPMC12480907

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