Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia-Reference-Cited by-同舟云学术

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Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

Published:2020-05-03 Issue:9 Volume:100 Page:3630-3638
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Koricha Anbessa D¹²³^ORCID,Han Da‐Yong¹²,Bacha Ketema³,Bai Feng‐Yan¹²

Affiliation:

1. State Key Laboratory of Mycology, Institute of MicrobiologyChinese Academy of Sciences Beijing China

2. College of Life SciencesUniversity of Chinese Academy of Sciences Beijing China

3. Department of Biology, College of Natural SciencesJimma University Jimma Ethiopia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10391

Reference53 articles.

1. One Health, Fermented Foods, and Gut Microbiota

2. Fermentation — the key to food safety assurance in Africa?

3. African fermented foods and probiotics

4. The beginnings of wine making and vini‐cultures in the ancient Near East and Egypt;McGovern PE;Penn Museum,1997

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2. The art of production and microbial dynamics of Bukuri and Cabbage-Shameta: A traditional fermented beverage of Ethiopia;International Journal of Gastronomy and Food Science;2024-03

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4. Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough;Discover Food;2024-01-09

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