Description

Tella is a traditional Ethiopian fermented beer produced at household level using a variety of cereals and fermentation practices.

Fermentation process

  • Cereal grains malted or roasted and milled
  • Mixed with water and plant additives (e.g. Rhamnus prinoides)
  • Spontaneous fermentation for several days
  • Beverage consumed fresh with variable alcohol content

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.
  • Yeasts: Saccharomyces cerevisiae

Functional relevance

  • Source of fermentative metabolites
  • Cultural and social importance
  • Fermentation enhances flavor and digestibility

References

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