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Identification of the yeast responsible for  Injera  fermentation is important in order to be more consistent and for scale-up of  Injera  production. In this study, yeast were isolated and identified from fermenting  teff  dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting  teff  dough of different sources were selected on the basis of their CO 2  production potentials. Its DNA sequencing of isolated yeast identified  Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae,  and  Kazachstania bulderi.  The association of identified yeast to their sources indicated the presence of  Pichia fermentans  in fermenting dough samples collected from all sources whereas  Kazachstania bulderi ,  Saccharomyces cerevisiae,  and  Candida humilis  were shown to be present in samples collected from households, hotels, and microenterprises, respectively. The phenotypes and CO 2  production potentials of this yeast were also documented. This study has confirmed the presence of different yeast species in the fermentation of  teff  dough and hinted the complex nature of  Injera  dough fermentation.

Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence