Molecular Characterization and Identification of Dominant Lactic Acid Bacteria and Yeast Species in Fermented Teff (Eragrostis Tef) Injera Dough-Reference-Cited by-同舟云学术

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Molecular Characterization and Identification of Dominant Lactic Acid Bacteria and Yeast Species in Fermented Teff (Eragrostis Tef) Injera Dough

Published:2024 Issue: Volume: Page:
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Author:

wube bisrat Walle,Habtu Takele Ayanaw,Abera Agimassie Agazie,Tenagashaw Mesfin Wogayehu,Wudineh Tadele Andargie,Teferi Degnet,Tiruneh Abebaw Teshome,Awol Sadik Jemal,Bonger Zinash Tadesse,Addisu Belete Mequanint

Publisher

Elsevier BV

Reference127 articles.

1. The potential for upgrading traditional fermented foods through biotechnology;O K Achi;African Journal of Biotechnology,2005

2. Isolation and characterisation of alpha-amylase producing yeast from different fermented foods and dairy products;F T Afolabi;World News of Natural Sciences,2022

3. Lactic acid bacteria and yeast diversities in spontaneously fermented millet sourdoughs;S A Akinola;Biotechnology and Food Sciences,2021

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