Physico-Chemical and Microbiological Analysis of Honey and Tej collected from Central Ethiopia and Production of Tej Using Starter Culture
| dc.contributor.advisor | Mogessie Ashenafi | |
| dc.contributor.author | Frehiwot Dagima | |
| dc.date.accessioned | 2025-08-31T20:07:44Z | |
| dc.date.available | 2025-08-31T20:07:44Z | |
| dc.date.issued | 2024-06 | |
| dc.description.abstract | Tej is the most diverse traditional fermented alcoholic beverage of Ethiopia. It is prepared from honey, water and leaves of Gesho (Rhamnusprinoides). In our country, Tej is commonly fermented by natural micro flora. The aim of this study was to investigate the physicochemical, proximate and microbiological properties of honey and Tej from central part of Ethiopia and its surrounding and production of Tej by using starter culture. pH. specific gravity,moisture content, ash, acidity,electrical conductivity, Hydroxyl methyl furfural, sugarsand alcohol contents are the main physicochemical and proximate parameters analyzed in honey and Tej samples. Aerobicspore-forming bacteria, Aerobic Mesophilic bacteria, Enterbacteriaceae,Yeastand Mouldsand Total coliforms were the microorganisms assessed for the Tej samples. Atotal of 20 honey and 30 Tej samples were collected.The mean values of pH and Acidity of Tej and honey rangedfrom3.45-4.20and1.0-2.7,JorTejandfrom2.96-4.45and17.87-52.15forhoney, respectively,The mean moisture and ash contents of Tejandhoneyvariedfrom86.7-92.7and0-0.2,/01'Tej,80.01-84.75 and 0-0.3 for honey respectively. The mean value of ECofTej ranged from 0.44-0.76andthevaluesof honey ranged from 0.27-0.92.The HMF of honey ranged from 0.0-1.05,and the mean of alcohol content ranged from 8.62-14.49 for the Tej samples. Yeasts were the dominant microorganisms found in the Tej and they were not defected in honey samples. The yeast counts were ranged from 5.60-8.00Cfu/g. Aerobic spore-forming bacteria (ASFB),Total coliform and Enterbacteriaceae were not detected Based on their growth performance under different physiological stressestenLAB and ten yeast isolates were screened. The Yeast isolates were tentatively identified into four species level, Saccharomyces cerevisie, Saccharomyces daireness, Debaryomycescarsonii. Both the LAB and yeast isolates were combined in different proportions to formulate starter cultures for the production of Tej. Ten formulations were made in different proportions based on their compatibility of the isolates. Using Four Yeast and Ten LAB-Yeast starter culture formulations, Tej was prepared under controlled fermentation conditions. The overall sensory acceptability analysis showed that formulate.F#5,F#2,and F#7 were the best mixed starter cultures for Tej preparation as compared with the control.However, further molecular identification of the isolates into species level and investigation of the microbial dynamics of Tej is recommended for future use of these isolates, The result for physicochemical and proximate analysis were aligned with national and international standards. | |
| dc.identifier.uri | https://etd.aau.edu.et/handle/123456789/7186 | |
| dc.language.iso | en_US | |
| dc.publisher | Addis Ababa University | |
| dc.subject | Controlled Fermentation | |
| dc.subject | Honey | |
| dc.subject | Starter Culture | |
| dc.subject | Physicochemical Andproximate Analysis | |
| dc.subject | Tej | |
| dc.subject | Sensory Analysis | |
| dc.title | Physico-Chemical and Microbiological Analysis of Honey and Tej collected from Central Ethiopia and Production of Tej Using Starter Culture | |
| dc.type | Thesis |