Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism-Reference-Cited by-同舟云学术

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Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism

Published:2024-04-23 Issue:1 Volume:27 Page:602-615
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Berhe Redae Nuguse¹²³

Affiliation:

1. Department of Chemical Engineering, Wolkite University, Wolkite, Ethiopia

2. School of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia

3. Department of Chemical Engineering, Wachemo university, Hosanna, Ethiopia

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2342894

Reference24 articles.

1. Enset (Ensete ventricosum) landraces associated parasitic nematodes and their relationship with Xanthomonas wilt disease in Gurage, Ethiopia

2. Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia

3. Economic Viability and Use Dynamics of the Enset Food System in Ethiopia: Its Implications for Food Security

4. Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho

5. Enset plant (Ensete ventricosum) for socio-economic and environmental uses in Gurage area of Ethiopia

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