Traditional Fermented Foods and their Starter Culture in Ethiopia

Abstract

Starter cultures are organisms that are used to initiate a fermentation process. It can be obtained either as pure culture from a commercial laboratory or from a portion of previously cultured product. The microorganisms are selected for their ability to produce lactic acid for crude production and a low pH to prevent spoilage, produce metabolites that give desirable flavors, or produce enzymes that mature the product. In Ethiopia, traditionally fermented foods and beverages are consumed on different occasions such as marriages, at festivals, social gatherings, and ceremonies. In Ethiopia, fermentation takes place traditionally without using a modified starter culture. During fermentation, different pathogenic and food spoilage organisms enter the food, and they may cause disease to consumers. This problem may be solved by using a modified starter culture that inhibits the growth of pathogenic and food spoilage organisms. Many developing countries use a modified starter culture to ferment their foods. This review focuses on the use of starter culture, fermented food by starter culture, and organisms used as starter culture in Ethiopia and developing countries.