This research proposal is designed to study the role of the microbiota and to develop a stable backslopping culture with the aim to increase the quality and shelf-life of an Ethiopian staple food i.e. traditional tef injera. Samples will be collected from Ethiopian households to identify the microbiota involved in the fermentation process, and to study the role of the microbiota in the sensorial and nutritional quality, as well as in the shelf-life of injera.