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|Title: ||ISOLATION AND CHARACTERIZATION OF THE DOMINANT YEAST IN THE TRADITIONAL BEVERAGES OF ETHIOPIA; TELLA AND TEJ|
|Authors: ||Haimanot, Abebe|
|Advisors: ||Dawit Abate(Dr.)|
|Copyright: ||Jan-2011 |
|Date Added: ||4-Jul-2012 |
|Publisher: ||Addis Ababa University|
|Abstract: ||To date the source and type of the dominant yeast in tej are not known. In this study yeasts were
isolated from gesho powder and honey. Both the ingredients contained the dominant yeast,
S.cerevisiae, of tej at its consumption stage. However, gesho contained 102 to 103 cfu/g while
honey contained 0 to 102 cfu/g. Thus, gesho was considered the major source of the dominant
yeast in tej.
The source and type of the dominant yeast in tella are not known also. Yeasts were isolated from
gesho and bikil powder. S.cerevisiae, the dominant yeast at consumption stage of tella was found
in both the ingredients. Bikil contained 103 to 105 cfu/g yet gesho contained 102 to 103 cfu/g.
Thus, bikil was considered the major source of the dominant yeast in tella.
In this study, the source and type of the dominant yeast in the beverages at consumption stage
was identified. The findings of this study help to define and standardize the fermentation of the
traditional beverages of Ethiopia, tella and tej.|
|Description: ||A Thesis Submitted to the School of Graduate Studies of the Addis Ababa University in
Partial Fulfillment of the Requirements for the Degree of Master of Science in Applied
Microbiology in Biology Department|
|Appears in:||Thesis - Biology|
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