Isolation, functional activity, and safety of probiotics from Ethiopian traditional cereal-based fermented beverage, “Borde”

Author:

Gebre Tuaumelsan Shumye,Emire Shimelis Admassu,Chelliah Ramachandran,Aloo Simon Okomo,Oh Deog-HwanORCID

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

1. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage;Abegaz;African Journal of Biotechnology,2007

2. Safety evaluation of probiotic bifidobacteria by analysis of mucin degradation activity and translocation ability;Abe;Anaerobe,2010

3. Review on non-dairy probiotics and their use in non-dairy based products;Aspri;Fermentation,2020

4. The microbial dynamics of’borde’fermentation, a traditional Ethiopian fermented beverage;Bacha;Sinet: Ethiopian Journal of Science,1998

5. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential;Bautista-Gallego;Food Research International,2013

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