Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens-Reference-Cited by-同舟云学术

Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens

Published:2024-02-21 Issue: Volume: Page:
ISSN:1867-1306
Container-title:Probiotics and Antimicrobial Proteins
language:en
Short-container-title:Probiotics & Antimicro. Prot.

Author:

Amenu Desalegn,Bacha Ketema

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12602-024-10231-5.pdf

Reference56 articles.

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2. Ashenafi M (2008) A review on the microbiology of indigenous fermented foods and beverages of Ethiopia. Ethiop J Biol Sci 5(2). https://doi.org/10.4314/ejbs.v5i2.39036

3. Birhanu A (2014) Microbial profile of Tella and the role of gesho (Rhamnus prinoides) as bittering and antimicrobial agent in traditional Tella (Beer) production. Int Food Res J 21(1):357–365. http://ifrj.upm.edu.my/21%20(01)%202014/51%20IFRJ%2021%20(01)%202014%20%20Berhanu%20012.pdf

4. Singhal Singh NS, Mohanty S, Singh P, Virdi JS (2019) Evaluation of probiotic characteristics of lactic acid bacteria isolated from two commercial preparations available in Indian market. Indian J Microbiol 59(1):112–115. https://doi.org/10.1007/s12088-018-0762-9

5. Berhe T, Ipsen R, Seifu E, Kurtu MY, Fugl A, Hansen EB (2019) Metagenomic analysis of bacterial community composition in Dhanaan : Ethiopian traditional fermented camel milk. FEMS Microbiol Lett 366(11):1–6. https://doi.org/10.1093/femsle/fnz128

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