Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …

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 …

This article provides a comprehensive and in-depth examination of the microbial diversity
inherent in African food and beverages, with a particular emphasis on fermented products. It …

In Ethiopia, a diverse array of cereal‐based alcoholic beverages is being prepared and
consumed. These traditional fermented drinks are distinct to specific regions and are …

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared
for lactating mothers. The aim of this study was to determine the microbial quality of Shameta …

In the south-west of Ethiopia, enset plant has a major role to play in food security and the
ability to drought-resistant and multi-purpose in modern lifestyles. The use of traditional …

Aim: The effects of adding a microbiological inoculant on the physicochemical and
microbiological properties during the fermentation process of cassava (Manihot esculenta …

Locally produced plant-based fermented condiments serving as daily dietary protein in
Nigeria tend to have poor safety and shelf-life quality. This study evaluates the fermentation …

This paper makes a review on microorganisms benefits and Effects. Microorganisms are
minute beings, very ubiquitous in our environment. They have beneficial and negative …

The traditional Ethiopian injera fermentation, utilizing the natural mixed starter culture Ersho,
presents challenges such as extended fermentation times and variable quality. This study …