Publication Type

Journal Article

Publication Date (Issue Year)

2024

Journal Name

Food Science & Nutrition

Abstract

Fermented milk products play a vital role in the diets of Ethiopians. They are producedfrom either spontaneous fermentation or back- slopping methods at the householdlevel, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the pro-cessing steps are not standardized and overall safety is still of public health relevance.Therefore, quality and safety improvement, standardization of traditional manufac-turing practices, and commercialization of products to a wider market are important.Hence, this systematic review aimed to provide a comprehensive overview of themicrobiology of traditional Ethiopian fermented milk products, including ergo (spon-taneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentratedsour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese),qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented but-termilk). We followed the Preferred Reporting Items for Systematic Reviews andsearched relevant databases and search engines, including the Web of Science, GoogleScholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the perti-nent literature was checked individually and identified. Dairy fermentation providesshelf-life extension and improves the organoleptic quality of products. Nonetheless,the aforementioned Ethiopian fermented foods may be contaminated with Escherichiacoli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due toinadequate processing and handling practices. This systematic review also revealedthat these traditional milk products lack consistent quality and safety due to poorhygienic preparation techniques, non- controlled fermentation, and limited knowledgeor awareness of small-holder dairy farmers. Therefore, the use of suitable proceduresincluding good hygienic practices and controlled fermentation is recommended.

Keywords

Ethiopia, lactic acid bacteria, microbiology, traditional fermented milk products, yeasts

Grantee Name(s)

Tiruha Habte Karssa

Type of Grant

DOCTAS (JIRA) – Carnegie Grant

Thematic Area

Food security and Agribusiness

Funding Statement

SACIDS Africa Centreof Excellence for Infectious Diseases, SACIDS Foundation for OneHealth, Sokoine University of Agriculture, Morogoro, Tanzania,and the University of Lisbon, Portugal, for their support. Thisstudy was funded by the Partnership for Skills in Applied Sciences,Engineering, and Technology (PASET) through the RegionalScholarship and Innovation Fund (RSIF) awarded to THK to carryout doctoral studies at the SACIDS Africa Centre of Excellence forInfectious Diseases, SACIDS Foundation for One Health, SokoineUniversity of Agriculture, Morogoro, Tanzania, and University ofLisbon, Portugal. Financial support from FCT—Fundação para aCiência e Tecnologia IP Portugal, through project PTDC/OCE-ETA/1785/2020 [EMOTION], is also duly acknowledged. Wealso sincerely thank ICIPE, RCU, and the Carnegie Corporation ofNew York (CCNY) for their cooperative partnership in making theDOCTAS Grant funding possible.

Download

Share

COinS