Fig. 4From: Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beveragesPictures of Ethiopian traditional fermented beverages: tej (a), grawa (b), and borde (c). Tej is prepared from honey, water, malt, and chopped stems of hop (Rhamnus prenoides), while grawa is made from only honey and water of Qellem Wollega Zone, Anfilo District. Borde is usually made from maize (Zea mays) and wheat (Triticum spp.)Back to article page