Isolation, characterization and safety assessment of probiotic lactic acid bacteria from metata ayib (Traditional spiced cottage cheese)

Author:

Adugna MulugojjamORCID,Andualem Berhanu

Funder

University of Gondar

Publisher

Elsevier BV

Reference36 articles.

1. FAO/WHO. (2002). Guidelines for the Evaluation of Probiotics in Food; Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. London, Ontario, Canada.

2. IPA. (2017). What Probiotics Can Do for You… A quick guide to probiotics. Avenue d′Auderghem 22–28 BE-1040 Brussels.

3. Antagonistic activity and antibiotic sensitivity of lactic acid bacteria from fermented dairy products;Saranya;Advances in Applied Science Research,2011

4. Probiotic potential of some lactic acid bacteria isolated from Romanian fermented vegetables;Grosu-Tudor;Annals of RSCB,2012

5. Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine;Dias;Food Microbiology,2015

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