View in EDS HTML Full Text PDF Full Text

Physicochemical and Microbial Profile of Tej Collected From Central Ethiopia.

Saved in:
Bibliographic Details
Title: Physicochemical and Microbial Profile of Tej Collected From Central Ethiopia.
Authors: Tadesse, Tigist Getachew1,2 (AUTHOR), Dagima, Frehiwot1,3 (AUTHOR), Birri, Dagim Jirata1 (AUTHOR) dagim.jirata@aau.edu.et, Ashenafi, Mogessie4 (AUTHOR), Tigu, Fitsum1 (AUTHOR), Getachew, Paulos5 (AUTHOR), Desalegn, Asnake1 (AUTHOR) asnake.g2008@gmail.com, Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com
Source: Journal of Food Processing & Preservation. 6/19/2026, Vol. 2026, p1-9. 9p.
Subjects: Fermented beverages, Lactic acid bacteria, Alcoholic beverages, Honey, Ethiopians, Chemical properties, Microbial diversity, Food safety
Geographic Terms: Ethiopia
Abstract: Ethiopia has a diversified beekeeping culture with significant honey production. Honey is one of the ingredients of Tej, a popular traditionally fermented alcoholic beverage. Despite the country′s huge potential for honey and Tej production, limited research has been conducted on the microbial quality and physicochemical composition of Tej. Thus, this study is aimed at evaluating the microbial composition and physicochemical composition of Tej. A total of 99 Tej samples were collected from Central Ethiopia, and their microbial quality and physicochemical parameters were assessed using standard protocols. Tej samples exhibited acidic properties with pH ranging from 3.56 ± 0.02 to 3.86 ± 0.08. The moisture contents of the Tej samples were over 87%. Significantly lower (p < 0.05) moisture contents were recorded for Tej samples collected from two sampling sites, Sululta and Holeta. The alcohol contents of Tej samples collected from Alemgena and Sululta were significantly (p < 0.05) higher than the samples collected from the other sampling sites. The ash contents and electrical conductivity showed no significant variation across sampling sites (p > 0.05) for the Tej samples. Microbial analysis revealed average counts of 4.70 ± 0.02 to 7.21 ± 0.01 log CFU/mL for lactic acid bacteria (LAB), 5.50 ± 0.79 to 6.93 ± 0.05 log CFU/mL for aerobic mesophilic bacteria (AMB), and 5.80 ± 0.26 to 6.90 ± 0.17 log CFU/mL for yeast and molds. Enterobacteriaceae and aerobic spore‐forming bacteria (ASFB) were within the acceptable limits of < 2.0 and 4.0 log CFU/mL, respectively. Tej samples exhibited good physicochemical quality; however, the elevated levels of AMB, yeasts and molds indicated potential concern regarding the overall quality of the beverage. This finding shows the importance of controlled production of the beverage using starter cultures to ensure product safety. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: egs
DbLabel: Engineering Source
An: 194722530
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Physicochemical and Microbial Profile of Tej Collected From Central Ethiopia.
– Name: Author
  Label: Authors
  Group: Au
  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Tadesse%2C+Tigist+Getachew%22&quot;&gt;Tadesse, Tigist Getachew&lt;/searchLink&gt;&lt;relatesTo&gt;1,2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Dagima%2C+Frehiwot%22&quot;&gt;Dagima, Frehiwot&lt;/searchLink&gt;&lt;relatesTo&gt;1,3&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Birri%2C+Dagim+Jirata%22&quot;&gt;Birri, Dagim Jirata&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; dagim.jirata@aau.edu.et&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Ashenafi%2C+Mogessie%22&quot;&gt;Ashenafi, Mogessie&lt;/searchLink&gt;&lt;relatesTo&gt;4&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Tigu%2C+Fitsum%22&quot;&gt;Tigu, Fitsum&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Getachew%2C+Paulos%22&quot;&gt;Getachew, Paulos&lt;/searchLink&gt;&lt;relatesTo&gt;5&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Desalegn%2C+Asnake%22&quot;&gt;Desalegn, Asnake&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; asnake.g2008@gmail.com&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Hebishy%2C+Essam%22&quot;&gt;Hebishy, Essam&lt;/searchLink&gt; (AUTHOR)&lt;i&gt; ehebishy+eic@wiley.com&lt;/i&gt;
– Name: TitleSource
  Label: Source
  Group: Src
  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Processing+%26+Preservation%22&quot;&gt;Journal of Food Processing &amp; Preservation&lt;/searchLink&gt;. 6/19/2026, Vol. 2026, p1-9. 9p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Fermented+beverages%22&quot;&gt;Fermented beverages&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Lactic+acid+bacteria%22&quot;&gt;Lactic acid bacteria&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Alcoholic+beverages%22&quot;&gt;Alcoholic beverages&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Honey%22&quot;&gt;Honey&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Ethiopians%22&quot;&gt;Ethiopians&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Chemical+properties%22&quot;&gt;Chemical properties&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Microbial+diversity%22&quot;&gt;Microbial diversity&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Food+safety%22&quot;&gt;Food safety&lt;/searchLink&gt;
– Name: SubjectGeographic
  Label: Geographic Terms
  Group: Su
  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Ethiopia%22&quot;&gt;Ethiopia&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Ethiopia has a diversified beekeeping culture with significant honey production. Honey is one of the ingredients of Tej, a popular traditionally fermented alcoholic beverage. Despite the country′s huge potential for honey and Tej production, limited research has been conducted on the microbial quality and physicochemical composition of Tej. Thus, this study is aimed at evaluating the microbial composition and physicochemical composition of Tej. A total of 99 Tej samples were collected from Central Ethiopia, and their microbial quality and physicochemical parameters were assessed using standard protocols. Tej samples exhibited acidic properties with pH ranging from 3.56 &#177; 0.02 to 3.86 &#177; 0.08. The moisture contents of the Tej samples were over 87%. Significantly lower (p &lt; 0.05) moisture contents were recorded for Tej samples collected from two sampling sites, Sululta and Holeta. The alcohol contents of Tej samples collected from Alemgena and Sululta were significantly (p &lt; 0.05) higher than the samples collected from the other sampling sites. The ash contents and electrical conductivity showed no significant variation across sampling sites (p &gt; 0.05) for the Tej samples. Microbial analysis revealed average counts of 4.70 &#177; 0.02 to 7.21 &#177; 0.01 log CFU/mL for lactic acid bacteria (LAB), 5.50 &#177; 0.79 to 6.93 &#177; 0.05 log CFU/mL for aerobic mesophilic bacteria (AMB), and 5.80 &#177; 0.26 to 6.90 &#177; 0.17 log CFU/mL for yeast and molds. Enterobacteriaceae and aerobic spore‐forming bacteria (ASFB) were within the acceptable limits of &lt; 2.0 and 4.0 log CFU/mL, respectively. Tej samples exhibited good physicochemical quality; however, the elevated levels of AMB, yeasts and molds indicated potential concern regarding the overall quality of the beverage. This finding shows the importance of controlled production of the beverage using starter cultures to ensure product safety. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Journal of Food Processing &amp; Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=194722530
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/5070660
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1
    Subjects:
      – SubjectFull: Fermented beverages
        Type: general
      – SubjectFull: Lactic acid bacteria
        Type: general
      – SubjectFull: Alcoholic beverages
        Type: general
      – SubjectFull: Honey
        Type: general
      – SubjectFull: Ethiopians
        Type: general
      – SubjectFull: Chemical properties
        Type: general
      – SubjectFull: Microbial diversity
        Type: general
      – SubjectFull: Food safety
        Type: general
      – SubjectFull: Ethiopia
        Type: general
    Titles:
      – TitleFull: Physicochemical and Microbial Profile of Tej Collected From Central Ethiopia.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Tadesse, Tigist Getachew
      – PersonEntity:
          Name:
            NameFull: Dagima, Frehiwot
      – PersonEntity:
          Name:
            NameFull: Birri, Dagim Jirata
      – PersonEntity:
          Name:
            NameFull: Ashenafi, Mogessie
      – PersonEntity:
          Name:
            NameFull: Tigu, Fitsum
      – PersonEntity:
          Name:
            NameFull: Getachew, Paulos
      – PersonEntity:
          Name:
            NameFull: Desalegn, Asnake
      – PersonEntity:
          Name:
            NameFull: Hebishy, Essam
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 19
              M: 06
              Text: 6/19/2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 01458892
          Numbering:
            – Type: volume
              Value: 2026
          Titles:
            – TitleFull: Journal of Food Processing & Preservation
              Type: main
ResultId 1