Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine

Ethiopian honey wine, Tej, is the most popular traditionally fermented alcoholic beverage in Ethiopia. Owing to the spontaneous fermentation process, the final product is neither predictable nor consistent in quality. Attempts have not been made before to solve this problem. Thus, the aim of this st...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 07. Mai, Seite 10820132241251866
1. Verfasser:	Girma, Blen (VerfasserIn)
Weitere Verfasser:	Desalegn, Asnake, Birri, Dagim Jirata, Ashenafi, Mogessie, Tigu, Fitsum
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Controlled fermentation Tej lactic acid bacteria–yeast consortia sensory analysis starter culture development