Karssa Tiruha H, Kussaga Jamal B, Semedo-Lemsaddek Teresa, Mugula Jovin K
Department of Biology Hawassa University Hawassa Ethiopia.
Department of Food Science and Agro-Processing Sokoine University of Agriculture Morogoro Tanzania.
Food Sci Nutr. 2024 Aug 1;12(10):6990-7003. doi: 10.1002/fsn3.4372. eCollection 2024 Oct.
Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back-slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including (spontaneously fermented whole milk), (fermented camel milk), (concentrated sour milk or spontaneously fermented milk curd), (traditional cottage cheese), (traditional butter), (defatted buttermilk), and (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf-life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with 0157: H7, , spp., or due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non-controlled fermentation, and limited knowledge or awareness of small-holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended.
发酵乳制品在埃塞俄比亚人的饮食中起着至关重要的作用。它们是在家庭层面通过自然发酵或回接发酵法生产的，其中乳酸菌（LAB）和酵母占主导。因此，加工步骤不规范，整体安全性仍与公共卫生相关。所以，提高质量和安全性、规范传统生产工艺以及将产品推向更广阔市场进行商业化很重要。因此，本系统综述旨在全面概述埃塞俄比亚传统发酵乳制品的微生物学，包括（自然发酵全脂牛奶）、（发酵骆驼奶）、（浓缩酸牛奶或自然发酵凝乳）、（传统农家干酪）、（传统黄油）、（脱脂酪乳）和（加香发酵酪乳）。我们遵循系统综述的首选报告项目，搜索了相关数据库和搜索引擎，包括科学网、谷歌学术、Scopus、PubMed、ScienceDirect和ResearchGate。此外，还对相关文献进行了逐一检查和识别。乳制品发酵可延长保质期并改善产品的感官品质。尽管如此，由于加工和处理方法不当，上述埃塞俄比亚发酵食品可能会被0157:H7、、 spp.或污染。本系统综述还表明，由于卫生制备技术差、发酵不受控制以及小农户奶农的知识或意识有限，这些传统乳制品缺乏一致的质量和安全性。因此，建议采用包括良好卫生规范和控制发酵在内的合适程序。
