Involvement of Lactic Acid Bacteria in the Fermentation of TEF (Eragrosfis tef), an Ethiopian Fermented Food

Abstract

Tef injera, a pancake‐like acidic food is prepared from fermented tef (Eragrostis tef), flour. A complex group of microorganisms is involved in the fermentation. Fermentation is initiated by members of the Enterobacteriaceae. Their activities during the first 18 hr of fermentation reduce the pfi of the dough to about 5.8. They are then succeeded by Leuconostoc mesenteroides and Streptococcus faecalis. As the pH is further reduced to about 4.7, Pediococcus cerevisiae, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus fermentum become the predominating flora and remain so until the fermentation is terminated at 72 hr. These lactic acid bacteria are responsible for the acidic characteristics of the dough. Yeasts only appear in significant numbers at a latter stage of the fermentation.